The Complete Guide to Food in Fiji

When most Australians picture Fiji, they think of palm-lined beaches, turquoise lagoons and luxury resorts. But beyond the postcard scenery lies a rich food culture shaped by centuries of Pacific Island traditions, Indian influences and the freshest seafood the South Pacific has to offer. 

From smoky lovo feasts cooked underground to Fiji's famous kokoda, fragrant curries and tropical fruit picked straight from the tree, Fiji food is a highlight of any holiday. 

Whether you're planning your first trip or looking to venture beyond the resort buffet, this guide explores traditional Fijian food, popular local dishes, Indo-Fijian cuisine, street food, kava culture and practical food safety tips for travellers. 

What Food Is Fiji Famous For? 

If you're wondering what food Fiji is known for, start with kokoda, the country's most famous dish. Made with raw fish marinated in lime juice and coconut cream, kokoda is often considered Fiji's unofficial national dish. 

Other traditional foods Australians shouldn't miss include: 

• Lovo - a traditional underground feast 
• Palusami - taro leaves baked with coconut cream 
• Rourou - Fijian-style creamed taro leaves 
• Fresh mahi mahi and tuna 
• Cassava and taro 
• Indo-Fijian curries and roti 

Together, these dishes showcase the blend of Indigenous Fijian traditions and multicultural influences that define modern Fiji cuisine. 

Traditional Food in Fiji 

Traditional Fijian food is built around fresh local ingredients, including seafood, coconut, taro, cassava, breadfruit and tropical fruit. Like many South Pacific cuisines, it relies on staple foods that grow abundantly across the islands, with fish, root vegetables and coconut forming the foundation of many meals. Tropical fruits such as banana, pineapple, papaya, mango and passion fruit also feature heavily, appearing in everything from breakfasts and snacks to desserts. 

Many traditional recipes have been passed down through generations and continue to play an important role in family gatherings, village celebrations and cultural ceremonies throughout Fiji. 

Some must-try traditional meals in Fiji include: 

Lovo: Lovo is Fiji's traditional underground feast and one of the country's most authentic food experiences. Often compared to New Zealand's hāngi, it involves cooking meat, fish and vegetables wrapped in banana leaves in an earth oven lined with hot stones. Traditionally prepared for weddings, festivals and other celebrations, lovo is now commonly offered at resorts across Fiji. A typical lovo includes pork, chicken, fish, taro, cassava, sweet potato and breadfruit, all slow-cooked to create a distinctive smoky flavour. 

Kokoda: Kokoda (pronounced ko-kon-da) is Fiji's most famous dish and is widely regarded as the country's unofficial national food. Similar to ceviche, it combines fresh raw fish, usually mahi mahi, with lime juice, coconut cream, tomatoes and onions. The acidity of the lime juice gently "cooks" the fish, creating a fresh, tangy flavour. Found on menus across Fiji, kokoda is often the first traditional dish visitors try. As with sushi or sashimi, travellers should choose venues that use fresh ingredients and follow good food-handling practices to help reduce the risk of foodborne illness. 

Palusami: Palusami is one of the most iconic dishes in the South Pacific. Young taro leaves (rourou) are wrapped around a filling of corned beef or lamb, onions, garlic and coconut cream, then steamed or baked until tender. The taro leaves take on a silky, spinach-like texture, and the coconut cream gives the dish a rich, slightly sweet flavour. Palusami is a staple at family meals, village feasts and Sunday lunch across Fiji. 

Rourou: Rourou is the Fijian name for cooked taro leaves, and it’s served as a side dish at almost every traditional meal. The leaves are simmered with coconut milk, onions and a little salt until they soften into something close to creamed spinach. Rourou is a great vegetarian option and pairs particularly well with grilled fish, lovo meats and rice. 

Kava: Like many other traditional dishes in Fiji, kava drinking is a ceremonial activity. Kava is made from the root of yaqona (related to the pepper plant), which is ground and strained with water into a large wooden bowl. Kava ceremonies are celebrated to bring two groups of people together, which is why visits to local villages often begin with a kava offering. The drink is famous for its numbing effect. We’ll cover more on kava drinking etiquette and safety further along in this article. 

Best Food to Try in Fiji 

Short on time? These are the dishes most visitors should try during a trip to Fiji: 

Indian and Chinese Food in Fiji 

Arriving to Fiji, you may be surprised by the fragrant and familiar scent of curries, naan bread and roti wafting on the tropical breeze. Roughly 40% of Fiji’s population is of Indian descent, with the cities of Nadi and Suva brimming with temples, shrines and tasty Indian eateries. In the late 19th century and early 20th century, Indians were sent to Fiji by their British colonial rulers to work on sugarcane plantations. 

Indo-Fijian food shares many similarities with dishes you'd find in Delhi or Mumba, with spicy curries, rice and roti bread. Expect plenty of turmeric, ginger, cinnamon, garlic and chilli, with curries built from the same base spices you’d recognise from any Indian kitchen. Suva and Nadi are the epicentre of the Indian population in the country, and as such, they boast countless options for food lovers with a taste for spice. Just note that many of the Indian restaurants in Fiji do not serve alcohol. 

Fiji also has a small but influential population of Chinese, which is evident with a number of popular Chinese restaurants in city centres. 

Street Food in Fiji 

The street food scene in Fiji is far from the famous bustling markets of Thailand or Malaysia. Nadi Market is a fairly relaxed scene where local produce is sold without fuss and very little haggling. Fish, taro, bananas, pineapples, sugarcane and kava are in plentiful supply, alongside papaya, breadfruit, fresh ginger and turmeric root, although you’d be lucky to find any local sellers preparing cooked food at the market. If you’re buying food at the Nadi Market to prepare yourself, steer clear of peeled fruit and fish; the market does not have a freezer section so freshness is not always guaranteed for meat products. 

Resort Food in Fiji 

While most travellers enjoy Fiji's food without issue, practising sensible food and water precautions can help minimise the risk of illness while travelling. Buffets can be open-air, making food vulnerable to contamination by other guests or by standing for a long time following cooking.  

When eating food from the resort buffet, remember to: 

• Only eat fresh and well-cooked food. 
• Avoid hot meals that have gone cold, and cold meals that have gone warm. 
• If you’re concerned about the resort’s hygiene, avoid eating shellfish. 
• Make sure you use serving utensils that are kept clean and dry. If none are available, don’t be afraid to ask the resort staff. 
• Request that your drink doesn’t include ice cubes, as they can be contaminated with poor water quality or during handling. 

Despite some unfortunate cases of sick travellers, most of the resorts in Fiji strive to deliver great quality food to their guests. If you do fall ill, our guide on healthcare in Fiji covers everything from finding a doctor to navigating the local hospital system. 

Kava Etiquette and Safety 

A traditional kava ceremony can be one of the most memorable experiences on your trip to Fiji, however there are some etiquette and safety considerations to remember. Kava ceremonies traditionally mark a coming together of two groups, and is often offered to guests who visit Fijian villages. Likewise, it is often expected that guests bring a gift of kava root to villages, which can be bought from local markets. 

Kava ceremonies are ancient traditions that follow a strict structure and etiquette. If you’re joining a kava ceremony, remember: 

• Everyone is expected to remain seated during the ceremony. 
• Men and women should dress modestly, with women usually wearing a sarong. 
• The eldest man in the group enters the ceremony first, followed by the rest of the men and the women. 
• The eldest man in your group is considered the chief and is expected to present your kava offering and to drink first. 
• Men drink first followed by women. 

Ceremonies are followed by singing and dancing as the two groups are joined, and visitors are now free to explore the village. 

Kava safety is a common concern for visitors to Fiji. Some studies and health authorities have raised concerns about excessive kava consumption and potential links to liver problems in certain circumstances. The general consensus is that kava is safe for adults in moderate amounts. 

Eating in the Villages 

Some villagers may also invite you to join their lovo feast, and while you should oblige, it’s important that you pay close attention to the quality of the food being served before you eat it.  

It’s easy to spend your Fijian holiday sticking to the western meals offered by many of the country’s resort restaurants. In some cases, these may be the safe choice but exploring traditional and modern Fijian food can be a surprising and enjoyable culinary experience. For more on what else to look out for in the islands, see our guide on staying safe in Fiji. 

Fiji Food FAQs 

How can you avoid getting sick from food in Fiji? 

Stick to food that’s freshly cooked and served hot, drink bottled or filtered water (including for brushing your teeth) and skip ice in drinks unless you know it’s made from purified water. At resort buffets, avoid items that have been sitting out for long periods and be cautious with shellfish and raw fish. If you’re eating in a village or at a market, watch how the food is being prepared and stored before you commit. 

What is the most eaten food in Fiji? 

Fish, rice, root vegetables and coconut form the backbone of the Fijian diet, you’ll find some combination of these in almost every meal. Cassava and taro in particular are eaten daily across the islands, alongside tropical fruits like banana, papaya and pineapple. In Indo-Fijian households, roti and curry are everyday staples. 

What do Fijians eat for breakfast? 

A typical Fijian breakfast is light and starchy; tea or coffee, fresh tropical fruit (papaya, banana, pineapple), and either roti, cassava porridge or taro. In Indo-Fijian homes, breakfast often includes roti with curry or dhal, or sweetened semolina flavoured with cinnamon and sugar. Resorts generally serve Western breakfast buffets with a few local options on the side. 

Is food safe to eat in Fiji? 

Most travellers enjoy Fiji's food without any problems. To reduce the risk of illness, choose food that is freshly cooked and served hot, drink bottled or filtered water where appropriate, and be cautious with food that has been sitting out for extended periods. 

Can tourists drink kava in Fiji? 

Yes. Visitors are often invited to participate in traditional kava ceremonies, particularly when visiting villages. Kava is generally considered safe for most adults when consumed in moderation, but travellers should be aware of potential side effects and follow local customs and etiquette. 

What is the national dish of Fiji? 

While Fiji has no officially recognised national dish, kokoda is widely regarded as the country's signature food. The dish combines raw fish, lime juice, coconut cream, tomatoes and onions. 

What do Fijians eat for breakfast, lunch and dinner? 

Fijian meals are influenced by traditional Fijian, Indo-Fijian and Western cuisines, with fresh seafood, root vegetables, coconut and tropical fruit appearing regularly on the menu. 

Breakfast is usually simple and filling, often featuring tea or coffee with fresh fruit, roti, cassava or taro. In Indo-Fijian households, breakfast may include roti served with curry or dhal, while resorts typically offer a mix of local and Western options. 

Lunch is often the main meal of the day. Common dishes include fish or chicken curry, rice, rourou, palusami and freshly grilled seafood. Indo-Fijian eateries frequently serve thali-style meals with curries, dhal and roti. 

Dinner can range from rice and curry to a traditional lovo feast for special occasions. Seafood, coconut and root vegetables feature heavily, with fresh tropical fruit often served for dessert.