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Fiji Islands
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Fiji Islands
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When you visit Fiji, food is more than just something you eat. It’s a big part of your journey. It brings you closer to the land, the people, and the culture.
You’ll taste fresh fish, slow-cooked meals, and tropical fruits you’ve never tried before. You’ll smell coconut and smoky wood fires. You’ll hear waves as you enjoy a meal by the ocean.
At Beqa Lagoon Resort, food connects you to island life in the best way. Local ingredients, simple recipes, and warm smiles come together here.
This isn’t just about eating. It’s about slowing down, enjoying each bite, and feeling the heart of Fiji.
In this article, you’ll learn what to eat in Fiji — and what not to miss during your stay.
If you want to try real Fijian cooking, start with a lovo. A lovo is an earth oven. People dig a hole in the ground and heat stones inside it. Then they place the food on top, cover it with leaves, and let it cook slowly.
This way of cooking gives the food a smoky, deep flavor. You can taste the fire and the earth in every bite.
You’ll often find pork, chicken, or fish cooked in the lovo. People also add taro, cassava, and other root vegetables. They wrap some food in leaves of a banana before placing it in the oven.
These are not just dishes — they are traditional dishes that locals prepare for big events. The food takes time to cook, but the wait is worth it.
Some meals have a touch of spice, but most focus on natural flavors. The slow cooking makes everything soft and tasty.
At Beqa Lagoon Resort, you can enjoy a lovo night by the beach. You sit under the stars, eat fresh food, and listen to the waves. Sometimes, the night includes live music or a fire show.
It’s more than just dinner — it’s one of the best ways to enjoy Fijian cuisine. You won’t find this in a normal eatery. You find it here, with your feet in the sand and a plate in your hand.
Kokoda is one of the most refreshing dishes you can try in Fiji. It starts with fresh raw fish, usually something soft like mahi mahi. The fish gets sliced into small pieces and left to marinate in lime juice.
The lime slowly changes the texture of the fish. It becomes firm, tender, and full of flavor. After that, it gets mixed with coconut cream, chopped onion, and a bit of chili.
The mix is cool and smooth. It feels light, but every bite carries a strong taste. The lime gives it a sharp and zesty flavor. The coconut makes it rich and creamy. The chili adds just a small touch of heat.
Locals often eat kokoda as a starter. It wakes up your taste buds before the main meal. You feel the sea in the flavor — clean, bright, and simple.
At Beqa Lagoon Resort, kokoda is often served at the oceanfront dining area. You sit with your feet in the sand, the breeze in your hair, and a bowl of kokoda in front of you. You hear the waves as you take your first bite.
It’s more than food — it’s a full experience. If you love seafood, this is a must-try.
Palusami is a beloved dish in Fiji. It’s made with taro leaves that are filled with a rich mix of coconut milk, onions, and sometimes chili for a little heat. The taro leaves are carefully wrapped — often in leaves — to keep everything in place. This wrapped bundle is then steamed or baked, letting all the flavors blend together.
The result is a soft, creamy, and fragrant dish. The coconut milk makes it smooth and comforting, while the taro leaves add a mild, earthy flavor. In some versions, you might find the dish with a few extra touches, like spices or curry powder, giving it a slight kick.
You can enjoy palusami on its own, or pair it with rice, roti, or even a simple salad. It’s a filling side dish, usually served alongside grilled fish or meats at local meals. It’s perfect for lunch or dinner, giving you a true taste of this cuisine.
This dish is common at family gatherings, and you can often find it at local markets in Fiji. If you stay at the resort, you may be lucky enough to try it — a true local delicacy made fresh for you. It’s a great way to experience the flavors that Fijians love to share with guests.
When you’re in Fiji, fresh fruit is everywhere. You will find ripe papaya, sweet pineapple, and soft banana at breakfast, lunch, or even as a snack. These grow well in island soil and sun. The taste is clean and full. A piece of juicy pineapple or chilled papaya cools you down on a warm day. You might also enjoy a fresh fruit juice while looking out over the sea.
Alongside fruit, Fijians eat many root crops. These are foods that grow underground. You will see taro, cassava, and yam at most meals. They are starchy and thick, which means they help fill you up. You might eat them boiled with fish or roasted over an open fire. They are also used in soups and stews.
These roots are a big part of fijian cuisine. People have cooked them the same way for many years. You can taste that history in each bite. Some locals also mash to make a smooth paste. Others use it to thicken meals.
At Beqa Lagoon Resort, these foods come straight from nearby farms. The kitchen uses fresh crops each day. This keeps your meals full of flavor and close to nature. Every dish feels simple, warm, and real — just like island life.
In Fiji, dessert is simple. It’s not heavy or too sweet. Most treats use local ingredients — fruits, roots, and coconut. These sweets come from the land, just like the rest of the food.
One common dish is Vudi Vakasoso. This is made with ripe banana and warm coconut cream. You may get it steamed or baked. It tastes good after a meal or with a warm drink. It’s easy to enjoy, even if you’re full.
Another favorite is cassava cake. It uses grated cassava, coconut, and sometimes sugar. The texture is thick and soft. It’s cut into squares and eaten by hand. You might get this at a family meal, a celebration, or a beach cookout. Some locals also add bits of fruit for more flavor.
These sweets are part of fijian cuisine. They don’t need many things to taste good. They come from what grows nearby — no need for fancy extras. That’s what makes them special.
When you stay at the resort, you might find one of these desserts at dinner. You could eat it while sitting outside, with the sound of the sea in the background. It’s a calm way to end the day — slow, simple, and just right for the island.
Fiji’s food scene offers a rich tapestry of flavors, blending local ingredients with unique cultural influences. From the earthy, smoky flavors of traditional cooking to the light and refreshing raw fish dishes, the island’s food is as diverse as its stunning landscapes. Fresh seafood, tropical fruits, and hearty vegetables feature prominently in the meals, each one reflecting the essence of island life.
If you’re ready to dive into the world of traditional dishes and experience the vibrant food culture firsthand, Beqa Lagoon Resort provides the perfect backdrop. Picture yourself enjoying fresh seafood and island specialties, all while surrounded by the beauty of the ocean. Book your stay now and immerse yourself in the rich tastes and experiences that make Fiji such a special destination. Your adventure in both food and paradise is waiting!
One of the most popular drinks in Fiji is kava. Made from the root of the kava plant, it is a traditional drink that’s often enjoyed during ceremonies or social gatherings. It has a calming effect and is a key part of Fijian culture.
A popular traditional Fijian dish made with fish is fish suruwa. The fish is stewed in coconut milk and flavored with spices. It’s often served with rice or cassava for a hearty meal.
To truly enjoy food in Fiji, try a lovo — a meal cooked in an earth oven. Meat, fish, and vegetables are wrapped in banana leaves and placed in the ground to cook, creating a smoky and flavorful feast.
In Nadi and Suva, you can try nama, a type of sea urchin that is often eaten raw or marinated in coconut cream. It’s a delicacy in Fijian cuisine, offering a fresh, briny flavor straight from the ocean.
A must-try dessert in Fiji is cassava cake. Made from the root vegetable cassava, it’s a moist, sweet treat that’s perfect after a meal. You’ll often find it in local eateries, made fresh with a touch of coconut cream.
