Kokoda is the most popular dish in Fiji. It's a kind of raw fish salad, similar to ceviche or poke bowls from South America. Raw fish marinated in citrus is mixed with coconut cream, onion, tomatoes, and chillies in a dish that's served over steamed rice.

While the beaches of Fiji are more famous than the food of the country, there is still a rich culinary tradition in this little island that cannot be denied. Cooking over an open fire or in an underground oven is the unique traditional technique of cooking in Fiji. The substantial Indo-Fijian population has left its mark on the cuisine of Fiji as indentured workers from India arrived in Fiji in the 1870s to work in the sugarcane sector.

This Pacific Island nation's cuisine is different from its neighbours because of the various curries and spices brought by the Indians. In Fijian cuisine, sweet potato and rice are combined with cassava, coconut, fish, and Taro (a starchy root vegetable that resembles yam). Do not miss out on Fijian delicacy while in the country, as these foods are unique and definitely not easy to come by elsewhere.

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