This cheap and popular dish is accessible everywhere in Fiji, from restaurants and bars to basic market sellers and Indian sweets carts, and is a simple staple for many as a packed work lunch or snack. From the early days of [laboring] in the British-backed sugar business, Fijian Indian culture and customs have evolved. This includes Indian food, which has evolved into a delectable combination of traditional spices, fresh local ingredients, and a smidgeon of Pacific flavors. You'll appreciate the flavors of Fijian Indian foods if you like Indian cuisine.

Ingredients:

• 1 tbsp vegetable oil,1 red onion, thinly sliced,2 garlic cloves, thinly sliced,6cm piece fresh ginger, finely grated,1 tsp yellow mustard seeds,1 tsp cumin seeds,2 tsp ground coriander,1/2 tsp ground turmeric,4 roti ,1/3 cup low-fat Greek-style yogurt,1/2 cup fresh coriander sprigs,Mango chili chutney, to serve,Coriander sprigs

Instructions:

• Cook potato in a large saucepan of boiling salted water for 2 to 3 minutes or until just tender. Drain.
• Heat oil in a large frying pan over high heat. Add onion, garlic and ginger. Cook, stirring, for 3 minutes or until softened. Stir in seeds, ground coriander and turmeric. Cook, stirring, for 1 minute or until fragrant.
• Add potato and 1/2 cup cold water. Cook for 2 to 3 minutes or until potato is tender and water has evaporated.
• Meanwhile, heat roti following packet directions. Place roti on serving plates. Cover half of each roti with potato filling.
• Dollop with yoghurt and top with coriander. Fold roti over to cover filling. Serve with chutney and sprinkled with extra coriander.

Chop Suey Is a saucy chicken stir fry with soft chunks of chicken, veggies, and coated in Chinese brown sauce, exactly like the greatest Chinese restaurants! In this quick and simple stir fry, you may use any veggies you choose. Chinese cabbage, carrots, onions, bean sprouts, capsicum, and any vegetable that can be stir-fried in a wok or, more usually, a frying pan make up the majority of the Fijian version. It's all mixed in the simplest sauce imaginable and served over rice or noodles! This chicken chop suey recipe transforms ordinary vegetables into a family favorite!

Ingredients:

• 12 ounces boneless skinless chicken breast,3 tablespoons water,1 tablespoon oyster sauce,1 teaspoon Shaoxing wine,1 teaspoon vegetable oil,2 teaspoons cornstarch,2/3 cup low sodium chicken stock,1/4 teaspoon granulated sugar,1 1/2 tablespoons soy sauce,1 teaspoon dark soy sauce,1 1/2 tablespoons oyster sauce,1/2 teaspoon toasted sesame oil,1/8 teaspoon white pepper,3 tablespoons vegetable oil,2 cloves garlic,4 mushrooms,1/2 small carrot, 2/3 cup celery,6 ounces bok choy,1 tablespoon Shaoxing wine,3/4 cup mung bean sprouts,1 cup snow peas,1/2 tablespoons cornstarch

Instructions:

• Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.
• In a small bowl, mix together all the sauce ingredients, and set aside.
• Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.
• Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set it aside. (It should be about 80% cooked at this point.)
• Turn the heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.
• Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.
• Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also, add the chicken back to the wok.
• When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!

Vudi Vakasoso is a contest in which three teams compete to make this traditional Fijian dessert of banana leaves and coconut cream. This classic dish is made from very ripe vudi – a short, thick banana species comparable to Hawaiian apple bananas – cooked in coconut milk and sugar until soft and mushy. Before cooking in coconut milk, it is traditionally split down the center with the thumb and packed with a combination of scraped coconut (with a coconut scrapper) and brown sugar. This dish is wonderful warm or cold and goes nicely with ice cream or on its own.

Ingredients:

• 2 ripe plantain bananas,2 cups coconut milk,50g brown sugar, 4 cardamom pods,½ cinnamon stick,150g sugar,100ml water, 70ml cream,50g dry coconut,50ml coconut milk froth, Some mint leaves.

Instructions:

• Place the peeled plantain bananas in a medium pot, together with the coconut milk, sugar, cardamom, and cinnamon, and let it cook on slow heat, stirring the mixture a few times to allow the sugar to dissolve. Bring it to the boil for 15 minutes, turn the plantain and cook for a further 10 minutes. Take the pot off the heat and let it cool down.
• To prepare the caramel sauce, put the water and sugar into a small pot and let it boil till it turns light brown. Add the cream and whisk the mixture for smoothness.
• To serve, place the sliced plantain on a plate and garnish with the dried coconut, milk froth, caramel sauce, and mint leaves. Serve warm.

This Indian delicacy has become a solid favorite in Fiji, where it is a welcome complement to any feast or gathering. "Fresh" refers to meat that has been freshly slaughtered rather than frozen, and many Indo-Fijian households prepare this for special occasions, including procuring specially bred ducks from farms ahead of time. Meat from duck is a little gamier than chicken meat, and its distinct flavor mixes to make a superb spicy curry when cooked properly with curry spices and chilies (to taste). Fresh Duck curry is a popular companion to beverages during a cocktail party or while entertaining friends.

Ingredients:

• 1.5 kg whole duck, chopped into curry pieces (⅓ skin on),1 tsp cumin seeds,1 tsp mustard seeds,½ tsp fenugreek seeds,10 – 12 curry leaves,1 large onion, sliced lengthwise,2 Tbsp Masala Powder,1 Tbsp Turmeric Powder,¼ cup oil,1-inch piece of ginger, crushed,1 bulb garlic, crushed,Chillies,Salt , Coriander – garnish

Instructions;

• In a glass bowl, placed the duck meat and add turmeric powder, garlic, ginger, and chili paste, and place in the refrigerator for 30 minutes to marinate
• After 30 minutes, in a large pot add oil and heat. Then add curry leaves, cumin, mustard, and fenugreek seeds and let them crackle and pop till they release an aroma
• Add onions and cook till reduced and golden
• Add the duck meat and desired amount of salt. Cook for 15 minutes and add ½ cup of water if it begins to stick to the bottom of the pot. Lower to medium heat
• After 15 minutes, add the masala and mix through evenly. Lower heat and add ½ cup of water. Let simmer for another 15 – 20 minutes. Make sure to stir every 5 minutes and add more water (¼ cup) if the gravy is sticking to the bottom of the pot
• Once the oil surfaces and the remaining water has dried, take it off the heat, garnish with coriander and serve hot with dhal, rice, or roti (or bread).

This Fijian specialty, which is more comparable to Peruvian Ceviche than Hawaiian Poke, is served as an entrée or even main meal at many high-end restaurants and hotels. Kokoda is prepared from solid fleshed deep-sea fish, mainly walu or marlin. The fish is cleaned, filleted, and cut into 1-inch cubes before marinating in a bowl of lemon for at least 2 hours or overnight in a cooler. The fish cubes are then washed thoroughly and placed in a sieve to dry before being combined with finely chopped onions, tomatoes, chilies, and coriander in a large mixing bowl. After that, fresh coconut milk is poured over the mixture until it is completely saturated.

Ingredients:

• 200gm sea bass, Spanish mackerel, or other dense white flesh, cut into 1″ cubes,8 limes or lemons, juiced,1-2 fresh chili,1 small white onion, diced small,1 small firm tomato, deseeded, diced small,1 tablespoon fresh coriander, chopped fine plus keep leaves for garnish,1 cup scorched coconut milk,2 brown dry coconuts,1 coconut scraper,1 medium-sized porous stone, gas or fire heat source,½ cup warm water,1 lemon, juiced, salt

Instructions:

• In a bowl, pour half the citrus juice over the cubed fish to cure. Leave covered in the refrigerator for a min. 2 hours, or overnight until the flesh turns opaque. Strain the cured fish, dispose of the juice, and rinse in freshwater. Set aside.
• Heat the stone over an open flame until white-hot
• Scrape the dry coconut using a special scraper into a stainless steel bowl. Keep shells.
• Carefully pick up the hot stone with tongs and place it on the desiccated coconut
• Using the tongs and hands, carefully scorch the coconut over the stone – keep moving the stone to avoid burning the coconut too black
• Remove once all coconut is toasted
• Add the warm water and squeeze the coconut to release its ‘milk’
• Strain the coconut milk into another bowl
• Combine the coconut milk with the cured fish, lemon juice, coriander, onion, and tomato. Adjust seasoning with sea salt. Fill each empty coconut shell, garnish with lime wedge, chili, and coriander leaves