Locals eat in the cafes and small restaurants that are found in every town. The food is wholesome, cheap, and highly variable in quality. What you order from the menu is often better than what comes out of the glass display case, except for places that sell a lot of food quickly and keep putting it out fresh. Fish and Chips are usually a safe bet, and are widely available. Many cafes serve Chinese food of some sort along with Indian and sometimes Fiji-style fish , lamb, or pork dishes. Near the airport, a greater variety of food is found, including Japanese and Korean.
Local delicacies include fresh tropical fruits they can be found at the farmer's market in any town when in season, paulsami baked taro leaves marinated in lemon juice and coconut milk often with some meat or fish filling and a bit of onion or garlic, kokoda fish or other seafood marinated in lemon and coconut milk, and anything cooked in a lovo or pit oven. Vutu is a local variety of nut mainly grown on the island of Beqa, but also available in Suva and other towns around January and February. A great deal of food is cooked in coconut milk, take note that everyone reacts different to increased fat levels in their diet.
Take care when ordering chicken meals. Very often the chicken will come cut into one-bite pieces, but with all the bones left, so it's quite easy to choke on sharp bone.. When uncertain, always ask for boneless chicken meal.
A customary dish in Fiji includes a starch, relishes and drink. Starches common in Fijian meals include taro, yams, sweet potatoes, or manioc but can include breadfruit, bananas, and nuts. The relishes include meat, fish, seafood, and vegetables. Drinks include coconut milk but water is most prevalent.
