What to eat and drink in Fiji

Think of this dish as Fijian-style ceviche. It's made with a combination of raw fish (usually mahi mahi or snapper), onions, chilies, peppers and tomatoes which is 'cooked' in lime juice and coconut milk. It’s usually served in a coconut or large clam shell.

Fish suruwa is one of the archipelago's most popular curry dishes. It’s made with white fish, coconut milk, tomatoes, veggies and various spices such as garam masala, turmeric and cumin. It's served with roti or dahl to mop up all the delicious sauce.

This traditional dish is made with taro leaves (which are similar in color and taste to spinach) stewed in coconut milk until soft. The leaves are then flavored with onions, green chilies and garlic. Rourou is often served as a side dish and goes really well with grilled fish.

Lovo is Fiji's traditional method of cooking. Similar to New Zealand’s hangi or Samoa’s umu, parcels of meat and vegetables are wrapped in banana leaves and placed in a shallow pit filled with hot coals. Lovo is usually reserved for special occasions such as births and marriages or to welcome guests.

If you like seafood, you may be tempted to try cawaki – the only species of edible sea urchin in Fiji. This local delicacy is popular in coastal towns and villages but you'll also find it in city markets. They can be eaten raw or grilled on an open fire with a squeeze of lemon juice.

Palusami comprises parcels of corned beef, onion, garlic and coconut cream wrapped and steamed in taro leaves. Most other South Pacific nations have their own take on this dish.

Native to Fiji, nama is a type of seaweed harvested in shallow waters. The juicy beads are salty and can be eaten raw, either as a garnish or as part of a salad with lemon juice, chilies and fermented coconut paste.

This Fijian dessert is pure comfort food. It's made with vudi fruit (a cross between banana and plantain) which is drenched in coconut milk, topped with sugar, cinnamon and cardamom and stewed until soft.

Purini is another classic Fijian sweet treat. It’s similar to a steamed English pudding, except it's made with coconut milk instead of dairy. It can be eaten on its own or served with a generous dollop of custard or ice cream.

Kava, also known as yaqona, isn’t just a drink – it’s a big part of Fijian culture. It’s made by crushing the roots of a kava plant (Piper Methysicum) into a powder, mixing with water and straining the liquid into coconut shells. It tastes earthy and can have a mild relaxing effect. You’ll likely be offered kava as part of a Fijian welcome ceremony.