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.
Meals
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 "Fiji 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.
Snacks
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. Its historical existence is unknown, more
than likely was introduced by the British, given their fondness for
pastries and steamed puddings.
Staples
Taro is a 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.
Kumala or sweet potato
was not traditionally the staple for native Fijian diet. It was brought
from Papua New Guinea. It is easy to grow and provides good yield now
is the cheapest of all root crops and is eaten by most people their
soups, stews or curries.
Breadfruit, uto, is another staple but only available seasonally. It is grown in most households in the villages.
Vegetables
Taro leaf, rourou, is most important cash crop for Fijian
communities. It is used in everyday meals and also used for ceremonial
meals to make palusami.
Bele (Abelmoschus manihot, also hibiscus bele/hibiscus spinach
(Hibiscus manihot) is one of the most nutritious traditional vegetables
in Oceania. Iti is a highly nutritious green leafy vegetable grown in
almost every household. The leaves are rich sources of vitamins and
minerals such as iron and magnesium, pro Vit A and C, also have very
high levels of folate, an important nutrient for pregnant and nursing
women.
Amaranthus, tubua, is another vegetable commonly eaten in most homes.
Other leaves which are eaten include pumpkin, cassava and sweet potato
leaves
Coconut
Coconut
has special place in Fijian diet. It is grown in most coastal areas.
Coconut is used not only for food, it plays an important role in Fiji's
economy.
Kava/Yagona
Most Fijian men would have Yagona or Kava to drink before having dinner. Kava
is a drink made from powdered roots of yagona plants. The powder is
placed in a muslin cloth and small amounts of water are added to extract
the juice out of the powder. With meals people often drink water. This
drink will make your tongue go numb, due to the ingredients. Kava is not
unique to the Fijian culture, it is widely consumed in amongst other
Pacific nations. It has religious and tribal significance and often used
as peace offering "sevusevu" during Fijian functions. Consumption
beyond this is habitual, it is addictive and people find it difficult to
ween off once it gets hold. Consumption in smaller quantities have been
found to be of therapeutical value, especially amongst people who
suffer from sleeping disorders. Kava is used to calm anxiety, stress,
and restlessness, and treat sleep problems (insomnia). It is also used
for attention deficit-hyperactivity disorder (ADHD), epilepsy,
psychosis, depression, migraines and other headaches, chronic fatigue
syndrome (CFS), common cold and other respiratory tract infections,
tuberculosis, muscle pain, and cancer prevention.Some people use kava
for urinary tract infections (UTIs), pain and swelling of the uterus,
venereal disease, menstrual discomfort, and to arouse sexual desire.
Kava is applied to the skin for skin diseases including leprosy, to
promote wound healing, and as a painkiller. It is also used as a
mouthwash for canker sores and toothaches.
Lovo
On special occasions a "lovo" is made which involves cooking all the
food underground. Chicken, fish and meat are first marinated in sauces
and garlic and wrapped in foil. The Taro is peeled and wrapped in foils.
The "palusami" is made using taro leaves, filled with thick coconut
cream, onions, salt and canned meat. It is made into a parcel and then
wrapped into a foil. All the meat, taro and "palusami" are placed in the
hole, with hot rocks and covered with banana leaves and cooked for 2–3
hours. A "lovo" is commonly made during special events such as funerals,
weddings, Christmas or birthdays. It is a very healthy meal because no
oil is used in cooking and would taste like Maori Hangi and the Hawaiian
Luau. The taste is very much like a smoked or BBQ style dinner
Kokoda
This is a very special dish made up of raw Walu fish with 'Miti’.
Fresh fish is marinated in freshly squeezed lemon or lime juice and left
to "cook" for several hours. Thick coconut milk is added after it is
"cooked" together with finely diced tomatoes, chillies and salt to
tantalise your taste buds. It is left in the fridge for an hour or two
then served as an entrée.
Changes in eating patterns over time
With changes in eating patterns, there has been a shift towards
consumption of more energy dense foods and decreased intake of fruit and
vegetables.The processed foods are more readily available in shops and canteens
and are cheaper. They contain high amounts of sugar and sodium which
contribute to increasing rates of obesity, diabetes
and cardiovascular diseases. However, traditional foods are still
valued and used for special occasions. Nutrition research involving
children show 90% of children consume sugar sweetened beverages on a
daily basis and 74% consume less fruit and vegetables.
