National cuisine of Fiji for gourmets. Authentic recipes, delicacies and specialties
Fiji’s modern cuisine is a unique blend of several culinary traditions, which can rightfully be considered one of the most exotic in the Eastern Hemisphere. Along with the national Fijian dishes which possess a special spicy taste, there is a considerable amount of food prepared according to Pan-Asian recipes. Fiji’s cuisine is based on the use of four ingredients: sea products, coconuts, root crops (cassava manioc, yams, cocoyam, and taro) and vegetables (hibiscus, amaranth, etc.). Everywhere you go, you will also find breadfruits used in preparing food. The most loved types of Fijians meat are mutton, goat meat, and game. They are prepared in a variety of ways and served with traditional garnishing.
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The ceremony of drinking “kava” or “yaqona” is a traditional attribute of magnificent Fijian festivities. The participants are usually seated around the ritual symbol “tanoa”, which is a wicker ball. From the ball, the cords with “kauri” strung on them are drawn to each of the participants. These cords symbolize the connection with the ancestors. The eldest person is given the privilege to first taste the drink. He takes a sip from the “beelo” cup – halves of the coconut shell – after which it is transferred round for others to take their turn. On the islands, there is a wide range of alcoholic drinks. These are local varieties of beer (“Carlton”, “Fiji Bitter”), wines (“Maridan Moselle”, “Savannah Moselle”), whiskey (“Old Club Whiskey”), and rum (“Bounty Golden Rum”).
Fiji is a state that occupies the territory of a group of islands in the southwestern part of the Pacific Ocean. It includes more than three hundred …
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