Duruka is a vegetable cane that looks like baby corn and has a natural sweetness of sweet corn. The plant and the leaves look like corn and sugar cane plants. The unopened flower heads of Saccharum edule are gathered and used as a vegetable in Fiji and Polynesian islands, it's eaten either raw or...

Fish Suruwa is a Fijian Fish Curry that comes together easily with a handful of ingredients and a few spices for a quick and flavorful meal. This Fish Suruwa from Fiji is perfect for curry dish with seafood ingredients, especially the white fish. The dish is served often with steamed white rice or...

Palusami is a main dish from Samoa and other Pacific Island made with with tender corned beef and onions in coconut cream sauce wrapped in taro leaves. Palusami is a popular dish at family feasts in many parts of Polynesia. In Hawaii, it’s called laulau. In Fiji and Samoa, it’s called palusami.

Rourou is a Fijian dish made from dalo or taro leaves. The leaves are cooked or stewed in coconut milk. It is served liked a soup often as a side to a fish main or mixed with chicken. Rourou with less sauce cooked is like a vegetable stew side dish. Dalo or Taro leaves and is similar to spinach. It...

Lovo or Umu is a traditional Fijian meal cooked in an underground oven, similar to New Zealand’s hangi. The lovo pit is prepared by digging a hole in the ground and heating special stones on the bottom layer. These heated stones will be what helps cook the meal. Meats such as chicken and fish are...

Kokoda, pronounced koh-kon-da, is a Fijian version of the raw fish dish, ceviche. Kokoda is made with fresh fish soaked in lemon or lime juice, which ‘cooks’ the fish. Spring onions, red onion, chillies, capsicum and tomatoes are regular additions, with the combination then soaked in coconut milk...

Fijian Raita is a salad consisting of sour cream or yogurt, grated or raw carrots and cucumbers, minced garlic and chiles, and seasonings such as cumin and salt. Raita is originated from India, it is always served well-chilled because it was originally invented as a way to cool down the palate...

Sapasui (or Sapa Sui) recipe is adored in Samoa, a variation on the classic Chinese Chop Suey recipe, there are many different ways to cook this dish.This is one of the most typical recipes in Samoan cuisine, hailing straight from the beautiful Oceanic island.

Saina is such a special snack/dish for us Fijians. It is a dish that takes times, but its so treasured because the work behind it is so worth it! Saina is made with fresh taro leaves (taro leaves) stuffed with a lentil, gram flour, and spice mixture. It is first steamed until fully cooked then...

Faiai Eleni is essentially fish in coconut cream. The dish is popular in Samoa and Tahiti. Traditionally, people use mackerel to prepare this famous main-course and typically cook it in coconut shells. They also add cucumbers, onions, and tomatoes to the already flavorful dish, apart from the new...