Fijian cuisine

Fijian food has traditionally been very healthy. Fijians prefer a more tuber and coconut based diet. High caloric foods are good for hard-working villagers who need extra calories while working on their farms but this causes a range of chronic illness such as obesity. Fiji is a multicultural country and is home to people of various races. In most Fijians' homes, food of other cultures is prepared on a regular basis such as Indian curries and Chinese dishes. Fiji is also famous for its seafood.

For breakfast most rural Fijians would eat homemade buns, roti or Topoi or simply a long loaf Fiji style bread. The bread is spread with butter and/or jam and eaten with a nice cup of tea. Tea is either made from black tea leaves, fresh lemon leaves or "lemon grass".

Lunch in the villages is usually rourou (dalo leaves) with boiled Tapioca (Cassava) or some fresh fish soup with dalo (taro).

Dinner is usually stew, curry or soup made from meat/fish or chicken. Stews are made from meat, potatoes and vegetables, often very healthy. Soups are also very healthy because the best cuts of meat are used and lots of fresh vegetables are added.

Desserts or snacks are common and are eaten in between meals-often for morning tea and afternoon teas. Some common ones include pies filled with custard or pumpkin or pineapple. Steamed puddings are also common but these are rich in sugars and fats. Most homes would use coconut cream, caramelised sugar to give the color, flour, baking powder as the main ingredients. The pudding mixture is poured into tins and steamed for 1–2 hours. To improve the flavour, sometimes cinnamon or raisins are added. Some nice desserts are also made with cassava. Cassava is first grated and sugar is added. It is then wrapped in banana leaves and steamed. Burnt Sugar pudding (purini or pudini) is a favorite pudding in the Fijian cuisine. The historical existence is unknown, more than likely was introduced by the British, given their fondness for pastries and steamed puddings.

Taro is a cool dry starchy root crop, which has a taste similar to artichokes, and is the most important staple for special occasions. It is available in 70 different varieties; some turn pink or yellow or remain white after cooking. It can be grown in any soil conditions. Taro is a rich source of fiber.

Cassava or tavioka has replaced yams and is now the most cultivated and consumed staple crop in Fiji. It is boiled in salt and water until soft and eaten with stews and curries.

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