Top 3 Fijian Breakfasts

Vakalavalava is a Fijian dessert made with grated fresh cassava, shredded coconut, sugar, and butter. The sweet cassava mixture is baked in a pan, and it can optionally be topped with sweetened condensed milk, custards, creams, or syrups. This cassava-based dessert is often enriched with mashed bananas or coconut milk. Often referred to as cassava cake, this dessert is typically reserved for afternoon and evening tea, but it can also be eaten for breakfast. Vakalavalava is considered a take on vakalolo, a steamed Fijian pudding, both of which are based on cassava, called tavioka in Fiji.Expand

Topoi is a Fijian dumpling made with wheat flour, coconut milk or cream, and sugar. The dough is shaped into balls, which are then simmered in a pot of boiling water until soft and thoroughly cooked. Once boiled, the dumplings are taken out, and the remaining water is further cooked with additional coconut milk until it has thickened to a porridge-like consistency. The dumplings can be consumed either on their own or with the porridge mixture. Topoi is a typical Fijian breakfast that is usually accompanied by butter, jam, and a cup of steaming tea on the side.Expand

Babakau is a light and airy deep-fried dough made with flour, water, yeast, and sugar. The pieces of dough are usually triangular or rectangular, and they can optionally be filled with a variety of ingredients such as coconut shavings, curries, or grated onions. Also known as Fijian pancake or donut, babakau is a typical Fijian breakfast meal that is usually eaten with sugar, jam, butter and some lemon or lime wedges on the side.Expand