Fijian cuisine has been greatly influenced by its position in the middle of the Pacific Ocean and as such fish is a major part of the food – everything from mahi-mahi, snapper, mackerel to unicorn fish, octopus etc. What we love the most though is how Fijians have so seamlessly merged their traditional foods with Indian and English influences. We suggest you start with a uniquely Fijian take on fish – Kokoda. It’s similar to ceviche: raw pieces of white fish marinated in coconut cream, lime, onions and tomatoes. Vegetarians should try Duruka, which is sometimes called the “Fijian Asparagus” and is often cooked in coconut milk or put in a curry. For a visually interesting feast try a Lovo, which means “feast cooked in the earth”. A pit is dug and heated rocks are placed at the bottom, while meat is wrapped in taro leaves and placed on top with a variety of root vegetables like cassava and taro. Generally a Lovo feast includes steamed fish, pork and chicken as well as a variety of vegetables.