As we all know, Fiji is a famous tourist destination, and of course there are many delicious foods. So what kind of delicious foods are worth tasting when traveling to Fiji? Let’s learn about it with me.

1. Taro Taro is a staple food in Fiji and can be made into a variety of foods.

Taro has such a great cultural influence in Fiji that Fiji has a special festival to celebrate taro - the Taro Festival, which takes place every year on the first full moon in May.

Taro is a stem food that looks like a purple tube-shaped potato.

Taro can be eaten boiled, ground into puree and eaten with curry, or fried into taro slices. Taro slices are a good dish to go with wine.

The local Fijians have a healthier way of eating, steaming it, which is quite popular in the countryside.

Taro leaves are sometimes used with coconut milk or curry, or even made into fritters.

2. Indian cuisine There are many Fijian dishes that are influenced by Indian cooking methods. For example, cowpeas, cassava, fish and goat meat are added to the cooking. These ingredients can be found everywhere in the South Pacific.

Since 45% of the population is of Indian origin, Fiji has a lot of Indian food, such as curry, rice with soybean paste, samosas and Indian sour chilli.

Spices such as turmeric, chili pepper and cumin, which are native to India, are generally used by Fijians when making curry.

3. Kava Kava is the national drink of Fiji. It is not only a daily drink, but also has a profound cultural heritage.

Although Kava is generally drunk during festivals, ordinary people drink Kava when relaxing in the afternoon or with three or two friends.

The taste of Kava is really not very good, but it is still worth trying.

4. kokoda: This dish of Kokoda is made by soaking fresh ghost knife in fresh lemon juice and then cooking it for several hours.

After taking it out of the pan, add fresh coconut cream to give the food a smoother texture; add chopped tomatoes, chives and dried chilies, and finally sprinkle with salt and pepper.

In Fiji, Kokoda is usually served in clam shells or half coconut shells.

Kokoda is great as an appetizer.

5. lovo Lovo is a mouth-watering delicacy made with lamb, pork, fish, vegetables and other local delicacies, cooked underground for hours.

Meat, fish, and vegetables are wrapped in banana leaves to achieve a smoky texture.

Lovo is usually a delicacy that is served during festivals.

6. Dur uka Duruka, originally a type of Fijian asparagus, is divided into two types, green asparagus and red asparagus; and Duruka is a delicacy made with coconut milk to make curry.

Although it is thick when made, it tastes very good.

7. Nama Nama is a kind of seaweed, also known as "sea grape", which looks a bit like small green beads.

It can be found in Fiji’s wet markets and can be used as a side dish for various foods.

In addition, Nama can also be made into a seasonal vegetable salad with fresh coconut, chili, lemon juice and salt.

Slowly feel the texture of those tiny beads exploding in your mouth along with the delicious flavor.