3 Traditional Foods
You Have To Try in Port Denarau

Kokoda is a traditional dish made with fresh, raw fish such as mahi-mahi or snapper that is marinated in a combination of coconut milk and citrus juices such as lemons and limes. The coconut milk is added in order to balance out the acid. Fijian variety of ceviche is often garnished or combined with additional ingredients such as sea salt, minced chilis, finely sliced green onions, and coriander leaves.Expand

This authentic Fijian dish is made with taro leaves which are cooked or stewed in coconut milk. The simple rourou is usually served either in a soup or as a side dish accompanying various fish or chicken dishes. It is usually enriched with the addition of nutmeg, ginger, or garlic for extra flavor.Expand

This classic Fijian dish is prepared by simmering meaty white fish such as cod or mahi-mahi in lolo – which is the Fijian word for coconut milk. Sliced onions, ginger, and sometimes even chopped tomatoes are added to this delicious meal in order to enhance its flavors even further. Fish lolo can be accompanied by boiled sweet potatoes, taro root, rice, or lime wedges on the side.Expand