Fiji's traditional cuisine relies heavily on foods available naturally on the island. As a result, their delicious dishes are usually made from fish and seafood, coconuts, root vegetables such as sweet potatoes, cassava and breadfruit and other crop vegetables, citrus fruits and some chicken, pork and lamb.
1. Chicken Curry
2. Cauliflower and Canned Salmon
3. Sehna
4. Raita & Lassi
5.Kheer (Indian Rice Pudding) & Sonth
6.Vakalolo
7.Coconut Chutney
8. Jalebi, Lakadi & Barfi (Burfi)
9. Alu Bhindi (Okra and Potato) Curry
10. Roti
11. White Snapper in Tomato Sauce
12. Potato/Eggplant/Greenpeas
13. Chicken Palau (Pulao)
14. Kathar or Green Jackfruit
15.Bara
16. Roat (for Pooja))
17.Murku
18. Payasam (dessert)
19.Sev
20. Chicken Liver Curry (and/or Chicken Giblet Curry)
21.Khichdi
22. Coconut Gujia
23. Suji Laddoo
1. Chicken Curry
2. Cauliflower and Canned Salmon
3. Sehna
4. Raita & Lassi
5.Kheer (Indian Rice Pudding) & Sonth
6.Vakalolo
7.Coconut Chutney
8. Jalebi, Lakadi & Barfi (Burfi)
9. Alu Bhindi (Okra and Potato) Curry
10. Roti
11. White Snapper in Tomato Sauce
12. Potato/Eggplant/Greenpeas
13. Chicken Palau (Pulao)
14. Kathar or Green Jackfruit
15.Bara
16. Roat (for Pooja))
17.Murku
18. Payasam (dessert)
19.Sev
20. Chicken Liver Curry (and/or Chicken Giblet Curry)
21.Khichdi
22. Coconut Gujia
23. Suji Laddoo
Appetizer Kava kava drink 
This kava drink recipe is consumed throughout the Pacific islands of Fiji, Samoa, Tonga and Vanuatu, made from the ground roots of the yagona plant. The root of the plant is used to produce a drink with sedative, anesthetic, and euphoriant properties. Its active ingredients are called kavalactones.
Serves: 4
2 cups Water
1 Strainer bag
1 Large bowl
Serves: 4
Preparation time:5 minutes
Cooking time:15 minutes
1/2 cup Ground kava root2 cups Water
1 Strainer bag
1 Large bowl
1. Measure out your kava root according to taste, a typical serving would usually be a 1/2 cup per person.
2. Place the kava root into the strainer and boil your water so you have 2 cups of boiling water per serving. Note that for the best results your water shouldn’t be fully boiled but should be hot. If your water does boil then you can leave it for 5 minutes until it reaches an acceptable temperature.
3. Place your strainer of kava root in a bowl and pour in your hot water, this can sit for around 10 minutes whilst the mixture steeps.
4. After 10 minutes or so, squeeze your strainer tightly and start kneading the remaining kava root inside to go into the bowl.
5. Your mixture should now be a nice brown color, the kava sediments should be contained within the straining bag and shouldn’t have made it to the bowl but if some have then don’t worry too much.
6. Pour your liquid into a container and refrigerate until it is cold.
7. Pour into a glass and enjoy!
2. Place the kava root into the strainer and boil your water so you have 2 cups of boiling water per serving. Note that for the best results your water shouldn’t be fully boiled but should be hot. If your water does boil then you can leave it for 5 minutes until it reaches an acceptable temperature.
3. Place your strainer of kava root in a bowl and pour in your hot water, this can sit for around 10 minutes whilst the mixture steeps.
4. After 10 minutes or so, squeeze your strainer tightly and start kneading the remaining kava root inside to go into the bowl.
5. Your mixture should now be a nice brown color, the kava sediments should be contained within the straining bag and shouldn’t have made it to the bowl but if some have then don’t worry too much.
6. Pour your liquid into a container and refrigerate until it is cold.
7. Pour into a glass and enjoy!
Dessert Fijian cassava cake
this cake and variants of it are commonly found throughout parts of the Pacific and Southeast Asia
Serves: 6
1/3 cup of honey or coconut sugar, or 1/2 c maple syrup
1/2 tsp sea salt
1 tsp vanilla
1 tsp cinnamon
1/2 cup coconut cream
Serves: 6
Preparation time:10 minutes
Cooking time:50 minutes
2 packages grated cassava* (2 lbs total; can be found in the frozen sections of Asian/Latin grocery stores; common Filipino ingredient)1/3 cup of honey or coconut sugar, or 1/2 c maple syrup
1/2 tsp sea salt
1 tsp vanilla
1 tsp cinnamon
1/2 cup coconut cream
Mix all ingredients in a large bowl. Pour into greased 9x9 pan. Bake at 400 degrees for 40-50 minutes or until brown on top and tester comes out clean.
Enjoy with afternoon or morning tea.
* If you have cassava root, grate it in a food processor and boil it for about 5 minutes to be able to use it in the recipe.
Enjoy with afternoon or morning tea.
* If you have cassava root, grate it in a food processor and boil it for about 5 minutes to be able to use it in the recipe.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Fiji
"May every sunrise hold more promise, and every sunset hold more peace."
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