Fiji Street Food

Fijian street food mixes the Pacific and the subcontinent — raw fish cured in coconut milk at a beachside stall, curry wrapped in flatbread at a market counter.

4 street food dishes from Fiji — what each one is, why it's made that way, and what to expect when you order it.

Signature street foods of Fiji

Ceremonial Grog · Root-Steeped Brew Kava (Yaqona) It numbs your tongue and lips on contact, is drunk from a shared coconut-shell cup, and is downed in one go after a synchronized clap. Kava, called yaqona in Fiji and casually 'grog,' is made by pounding dried kava root into powder, mixing it with water, and straining it through cloth into a large wooden bowl (tanoa)… Coastal Classic · Market Stall Favourite Kokoda Kokoda is "cooked" purely with citrus juice and time — no heat ever touches the fish. Fresh reef fish or tuna is diced and marinated in lemon or lime juice until it turns opaque, then mixed with coconut milk, chopped tomato, onion, and chilli. Vendors at markets and… Grab-and-Go · Everyday Lunch Roti Parcel Fiji's favourite grab-and-go lunch is a direct legacy of indentured labourers brought over from India more than a century ago. Soft, unleavened flatbread is wrapped around a curry filling — often potato, chicken, or fish — along with chutney and pickle, then folded into a paper parcel for eating on the move… 🍖 Earth Oven Feast · Lovo Lovo Fiji's lovo wraps chicken, fish and root vegetables in banana leaves and buries them over hot volcanic stones — hosting one is such a big deal that… Lovo is Fiji's earth-oven feast: chicken, pork, fish and dalo (taro) or cassava are wrapped in banana leaves, laid over stones heated in a pit fire, and left to slow-cook under earth and…

More street food in Oceania

• Australia
• New Zealand
• Papua New Guinea
• Samoa
• Tonga
• Vanuatu
• Solomon Islands