Fiji Eating

Eating

Eating Locals eat in the cafes and small restaurants that are found in every town. The food is wholesome, cheap, and highly variable in quality. What you order from the menu is often better than what comes out of the glass display case, except for places that sell a lot of food quickly and keep putting it out fresh. Many curries also taste better after sitting around for a few hours. Fish and Chips are usually a safe bet, and are widely available. Most of these local joints serve Chinese food of some sort along with Indian and sometimes Fiji-style fish , lamb, or pork dishes. Near the airport, a greater variety of food is found, including Japanese and Korean. Local delicacies to try include fresh tropical fruits (they can be found at the farmer's market in any town when in season), paulsami (baked taro leaves marinated in lemon juice and coconut milk often with some meat or fish filling and a bit of onion or garlic), kokoda (fish or other seafood marinated in lemon and coconut milk), and anything cooked in a lovo or pit oven. Vutu is a local variety of nut mainly grown on the island of Beqa, but also available in Suva and other towns around January and February. Drinking A very popular drink in Fiji is yaqona ("yang-go-na"), also known as "kava" and sometimes referred to as "grog" by locals. Kava is a peppery, earthy tasting drink made from the root of the pepper plant (piper methysticum). Its effects include a numbed tongue and lips (usually lasting only about 5-10 minutes) and relaxed muscles. Kava is mildly intoxicating, especially when consumed in large quantities or on a regular basis and one should avoid taxi and other drivers who have recently partaken. Kava drinking in Fiji became popular during the fall of cannibalism, and originated as a way to resolve conflict and facilitate peaceful negotiations between villages.