Asian Food Primer: Fijian Food
by David Johnson
The South Pacific Island of Fiji is home to people with Melanesian and Polynesian roots, today known as ethnic Fijians, and well as a large Indian population, who arrived to work on the British sugar cane plantations. Ethnic Fijian cuisine favors pork and fish, cooked whole. Often meat is wrapped in leaves and steamed
pork, chicken, seafood (especially shrimp, turtles, sea urchins, snails, clams), rice, coconut, bananas, watermelons, pineapples, taro, yams, corn
steamed fish with sweet potatoes
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