It won't surprise anybody that Fiji's cuisine features a lot of seafood. However, it may surprise those not familiar with Fiji's history that it also includes numerous Indian dishes introduced by Indian laborers brought over in the late 1800's and early 1900's.
Kokoda is a Fijian delicacy similar to ceviche (http://en.wikipedia.org/w...) or Hawaiian poke (http://en.wikipedia.org/w...). It consists of pieces of raw fish marinated in lemon juice and coconut milk, often accompanied by pepper, onion and tomato.
Rourou soup is a smooth and creamy soup made from blended taro leaves and coconut milk.
Fresh tropical fruit is also popular on the islands, including plantains, papaya, mango and pawpaw.
