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Local specialities/dishes:

• Kokoda - cubed raw fish marinated in lemon juice for 2-3hours (best over night). Combined with coconut cream and garnished with onions, chillies and tomatoes.

• Rourou - taro leaf. This can be prepared in many different ways

• Cassava – tapioca is a staple diet. Often boiled, baked or grated and also cooked and incorporated into various dishes.

• Duruka - an unusual asparagus-like vegetable in season during April and May. Nice with coconut cream or simply boiled.

• Lovo - feast of meat, fish, vegetables and root crops cooked in an earth oven.

Local drinks:

• Kava - traditionally prepared for special occasions, but is now a popular drink shared amongst all. Obtained by pounding the roots (waka) of the ‘yaqona’ plant and mixed with water.

• Fiji Bitter/Gold – locally produced beer by the Fosters Group.

• Meridan Moselle and Suvanna Moselle (local wines).

• Booth’s Gin, Bounty Fiji Golden Rum, Cossack Vodka and Old Club Whisky (produced by South Pacific Distilleries).

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