3 Traditional Fijian Dishes You Can Cook at Home

Everyone returning from their Savusavu getaway praises Jean-Michel Cousteau Resort’s incredible food based on classic Fijian recipes! It’s no surprise - food is important to Fijian culture as a way for communities to gather, share stories and celebrate what the islands have to offer.  

Fijian food reflects a multicultural landscape. Over centuries, it has evolved with influences from Melanesian, Polynesian, and later European and Asian cultures, incorporating flavors and techniques from Indian, Chinese, and European culinary traditions. The deep connection between Fijian people, their land and sea, is showcased in the way we use the Pacific Islands' abundant natural resources in our food.  

Whether you are missing your Fiji holiday or want to warm up your taste buds with some post-holiday treats, here are three traditional Fijian dishes you can easily cook at home: 

1. Kokoda, Raw Fish Salad 

Kokoda is the Fijian style ceviche (raw fish cured in citrus juice).  

Kokoda is a Fijian dish made with raw fish marinated in lime juice and coconut milk, often served in a coconut shell. You can 'cook' any fish of your preference in lemon or lime juice, although snapper suits best. Red onion, chillies, tomatoes, and spring onions are staple kokoda ingredients, with this tasty combination added to coconut milk.  

Ingredients

• 1kg fresh fish, skinned and cubed
• Juice of 10 limes and 3 lemons
• 2 medium-sized red onions, finely diced
• 3 red chillies, finely diced
• 2 cups finely chopped tomato
• 2-3 spring onions, finely sliced
• 4 cups coconut milk
• Salt and pepper to taste 

Method

First, dice the fish into small cubes, carefully removing any bones.

Then, mix the fish, citrus juices and chilli in a bowl and leave to marinate for two to three hours, or until the fish is opaque.

Next, drain the juices from mix and add your onion, tomato, spring onion and coconut milk.

Lastly, mix well and serve! 

2. Goat curry

Goat curry is enjoyed by both Fijian-Indians and Native Fijians, and is the perfect example of the nation’s varied culinary history.  

Fijian food has been significantly influenced by Indian culinary traditions due to the large Indo-Fijian population, which makes up roughly 40% of Fiji's demographic. The arrival of Indian laborers in the late 19th and early 20th centuries introduced spices and cooking techniques that have become integral to Fijian food, including this rich coconut-based curry. Indo-Fijian food features spicy curries, rice, and roti, and is widely available in cities like Nadi and Suva.  

If you don't have goat available, chicken, lamb, or beef can be used as substitutes in this popular Fijian curry. 

Ingredients

• 8 cloves of garlic crushed with 1 teaspoon salt
• 1 teaspoon ground fenugreek
• 1 teaspoon black mustard seeds
• 2 teaspoons cumin
• 2 teaspoons turmeric powder
• 5 small red chilies, crushed
• 2 tablespoons curry powder
• Half a cup of coriander, chopped
• 1kg goat or lamb, or chicken, cut into 3cm cubes
• 1 large brown onion, chopped
• 3 medium potatoes, peeled and diced
• 1 eggplant, diced
• One third cup of natural yoghurt 

Method

Mash the garlic and salt together, adding water to make a paste. Add the dry spices and chilli and continue pounding, adding water to the mix as needed.

Transfer the paste to a large pan and add half of your coriander. Add two cups of water and cook over a medium heat until the mixture thickens.

Add the meat. Stir to coat it and partially cover the pot, stirring occasionally. Cook over medium heat for 30 minutes.

Add half of the chopped onion, the potatoes and the eggplant, partially cover and cook for 45 minutes, or until the sauce thickens. Lastly, add the rest of the chopped onion, stir in the yoghurt, and sprinkle the remaining coriander on top. Serve hot with steamed rice. 

3) Fijian Coconut Chutney

A classic side dish with any Fijian curry (or spread on bread or crackers), this chutney is rich in flavour and can last in the fridge for several weeks! Preparation only takes a minute, and then you can leave it in the fridge for a couple of hours to develop the flavours.

Ingredients  

• 2 cups freshly grated coconut
• 1 cup coriander, chopped
• 3 tablespoons lemon juice
• 1 tablespoon fresh ginger, minced
• 1 green chilli with the seeds and stem removed, minced 

Method

Lightly fry the grated coconut on medium heat without oil, stirring until lightly browned.  

Once the coconut has cooled, combine all the chutney ingredients and mix well. For a finer texture, you can use a food processer to blend the ingredients, but make sure to leave some texture!

If the mixture is too dry, you can add a little water.

Allow to sit, covered, in the refrigerator for at least one hour to blend the flavours.

For more about Fijian dining at the Jean-Michel Cousteau Resort, check out the website! 

Traditional Fijian Ingredients

The magic of Fijian cuisine lies in its fresh, wholesome ingredients, many of which are unique to the islands. Seafood, especially fish, is a cornerstone of Fijian food, thanks to the rich waters surrounding the country. Root vegetables like taro, cassava, and yams are essential staples, often served alongside main dishes or used as the base for hearty meals. Taro leaves are stuffed or boiled. Coconut milk and coconut cream are used generously, lending a creamy richness to everything from fish suruwa to sweet desserts. Tropical fruits such as pineapple, mango, and the local delicacy duruka add bursts of natural sweetness and color to salads and side dishes. Aromatic ingredients like onions, garlic, and ginger are frequently paired with spices such as garam masala and soy sauce, reflecting the Indian and Chinese influences that have become part of Fijian culinary tradition. With such a diverse pantry, Fijian recipes offer a world of flavors to explore. 

Fijian Cooking Methods

Traditional Fijian cooking methods are as distinctive as the ingredients themselves, often relying on time-honored techniques that bring out the best in local produce. One of the most iconic is the lovo, an underground oven where food is wrapped in banana leaves and slow-cooked over hot stones. This method infuses dishes with a subtle smokiness and is reserved for special occasions and gatherings. Grilling and roasting over an open fire are also popular, especially for seafood and meats, while stir-frying and sautéing are common in Fijian-Indian curries and vegetable dishes. Coconut milk and thick coconut cream are frequently added during cooking to create rich, flavorful sauces. Whether you’re preparing food in a traditional underground oven or on your stovetop at home, these methods help capture the authentic taste of Fijian cuisine.

Tips for Cooking Fijian Food

Bringing the flavors of Fiji into your kitchen is easier than you might think, especially with a few helpful tips. Always start with the freshest ingredients you can find - this is especially important for seafood and tropical fruits, which are central to many Fijian dishes. Keep coconut milk and coconut cream stocked in your pantry, as they’re essential for creating the creamy textures and rich flavors that define Fijian food. When preparing raw fish dishes like Kokoda, use freshly squeezed lemon juice and handle the fish with care to ensure safety and the best taste.

For traditional recipes like lovo or palusami, follow food safety guidelines and make sure everything is cooked thoroughly. Most importantly, don’t be afraid to experiment with new ingredients and techniques, Fijian cuisine is all about creativity, fusion, and celebrating the unique foods of the South Pacific.