Fijian cuisine draws on the bounty of the Pacific, built around fresh fish and seafood alongside staples like taro, cassava, breadfruit, and coconut. Indian migration in the 1870s added curries, lentils, and spices to the islands' cooking, creating a genuinely fusion food culture.

Kokoda, Fiji's national dish, is a ceviche-style preparation of raw fish cured in citrus and finished with coconut milk, chilli, and vegetables. Lovo, a whole feast of meat, fish, and root vegetables wrapped in banana leaves and slow-cooked in an underground earth oven, remains central to celebrations and community gatherings.