Kokoda

Kokoda is similar to Hawaii’s poke and Peru’s ceviche. Similar to ceviche Kokoda is a fish marinated in citrus juices. While not exclusively Fijian, it is found all over the Polynesian islands. Like ceviche, kokoda consists of raw fish marinated in lime and lemon juices. The citrusy juices “cook” the raw fish. However, what makes it different from both ceviche and poke is its inclusion of coconut milk in the kokoda’s ingredients. Other basic ingredients found in kokoda are chilies, onions, and seawater.

The most commonly used fish is walu, which is a Spanish mackerel, or  Mahi Mahi and any other freshly caught local fish. Kokoda  is mostly served as an appetizer and  commonly served in a coconut shel, in a large clamshell or even a pineapple. The locals love this spicy dish, it's considered the national dish of Fiji.

Oka is the Samoan version of  this Kokoda. As such, its main ingredient is fresh, raw fish (or i’a). This is lightly marinated in some sort of citrus juice to partially ‘cook’ the flesh.

Coconut milk is another key ingredient to provide the traditional flavours of oka i’a, while this dish also includes a range of chopped fresh vegetables.

Tomato and onion are popular choices, and add to the sweetness of the coconut milk in their own way. Chopped chilli peppers are also common, providing a gentle warmth to this cold dish, rather than a heavy kick of spicy heat.

Oka is like kokoda commonly served as an appetizer, though also its perfectly possible to enjoy the dish as both a lunch and a main meal.