Traditional Fiji Recipes
There are a couple of Fiji recipes that are very traditional and you are almost certain to come across them during your Fiji experience. Why not try these Fiji recipes for your next dinner party.
A traditional Fijian fish dish that is prepared with mahi-mahi, a white flesh fish. This is a very simple dish to prepare but you need to allow time for marinating.
4 White Fish Fillets Mahi-mahi, Cod, Halibut
Juice of 3 large limes
½ tsp salt
240ml Coconut Cream
1 Onion - very finely chopped or minced
1 Green Chilli - deseeded and finely chopped
2 Tomatoes - finely chopped
Lettuce leaves to serve
1. Cut the fish into bite-size pieces and place in a glass or plastic bowl (avoid using a metal bowl as it will react with the lime juice). Add the lime juice and salt. Mix well, cover and leave to marinate in refrigerator for 6-10 hours.
2. Just before serving add the coconut cream, onion, and the chilli. Stir thoroughly then place onto a serving platter using lettuce leaves as decoration and top with chopped tomatoes.
SPICED DHAL SOUP
Is one of the Fiji recipes that will be served in both a typical Fijian and Indian home.
Water to soak
200g dry Lentils
½ tsp Fenugreek Seeds
½ tsp Mustard Seeds
1.1Ltr Vegetable Stock
2 tbsp Vegetable Oil
4-6 Garlic Cloves, chopped
1 Large Onion, chopped
½ tsp crushed dried Chillies
2 Carrots, chopped
2 Sticks of Celery, chopped
1 tsp Salt
½ tsp Ground Turmeric
½ tsp Curry Powder
1 tbsp Soy Sauce
1. Place the lentils, fenugreek seeds and mustard seeds in a large saucepan, cover with water and leave to soak for about 1 hour or until softened. Drain and rinse well in fresh cold water.
2. Return the lentil mixture to the saucepan, add the stock and bring to the boil while stirring. Reduce heat, partially cover and simmer for about 30 minutes or until the lentils are soft.
3. Heat oil in a pan, add the garlic & onions and cook over a medium high heat for about 5 minutes, until lightly browned.
4. Add onion mixture, crushed chilli, carrots & celery to the lentils, mix well and continue to cook for a further 15 minutes or until carrots are tender.
5. Allow the soup to cool a little then transfer to a food processor in and process in batches until pureed.
6. Return the soup to the saucepan together with the salt, turmeric, curry powder and soy sauce. Mix well and simmer for 5 minutes. Serve hot.
Is normally made with lamb or goat but the good thing about when you are cooking these Fiji recipes is you can substitute the ingredients to suit what you have so this can be made with nearly any meat - beef, chicken or pork.
4-6 Garlic Cloves, crushed
1 tsp Salt
½ tsp Ground Fenugreek
½ tsp Coriander
½ tsp Black Mustard Seeds
1 tsp Ground Cumin
1 tsp Ground Turmeric
1 tsp dried Crushed Red Chillies
1 tsp Cayenne Pepper
1 Tbsp Curry Powder
1 heaped tsp Plain Flour
1 tbsp Freshly Chopped Coriander (cilantro)
450g Goat or Lamb meat, cut into 2.5cm cubes
1 large Onion, chopped
2 medium Potatoes, peeled and diced
1 carrot, chopped
90ml Natural Yoghurt
1. Place the garlic, salt, fenugreek, coriander, black mustard seed, cumin, turmeric powder, crushed chillies, curry powder and flour in a small bowl or mortar and pound to a smooth paste by adding a little water.
2. Place the mixture in a large pan together with the water and half the coriander. Cook over medium heat for about 5 minutes until thickened.
3. Add the meat to the pan, mix well, partially cover and cook over a medium heat for 30 minutes, remembering to stir.
4. Add the onion, potatoes and carrots, mix well, partially cover and cook for a further 50-60 minutes or until the meat tender and the sauce thick.
5. Stir in yoghurt and garnish with the remaining coriander just before serving.
This is a type of bread that is eaten with Indian food especially curries. It is one of the Fiji recipes that is hard to perfect but a must for all Fijian dinners.
2 cups white flour
Hot water (enough to make a dough)
1 teaspoon oil (optional)
Oil or butter
Extra flour for rolling Roti
You will also need a Roti pan (known as a Tava), Rolling pin, Wooden board for rolling the Roti.
1. Place flour in a medium or large size bowl adding hot water little by little and mix with a fork or large spoon until you have a soft dough.
2. Add a small amount of oil or soft butter and knead dough for 6 to 8 minutes until it is smooth.
3. Heat the Roti pan on a gas hob over a medium low flame
4. Divide dough into 8-12 pieces (depending on the size of Roti you want) and roll into balls.
5. Lightly flour wooden board and roll out the first ball until it is about 6 to 8 inches in diameter.
6. Pick up rolled dough gently in the palm of your hand and slap it on to the hot Roti pan, using a pastry brush dab with melted butter or oil and cook for about 1 minute. Flip the Roti and cook for a further minute making sure the roti is not sticking to the pan (dab more butter if needed). You can also gently move the Roti around on the pan to prevent sticking. Flip the Roti again and it should puff up, then remove from the pan and keep warm on a plate in a tea towel.
7. Repeat steps 5 and 6 until you have cooked all the Roti then serve with curry.
Is one of the traditional Fiji recipes, it is a sweet cake.
150g Coconut Milk
100g Brown Sugar
1. Peel and coarsely the Cassava
2. Mix Cassava and sugar, adding the coconut milk a little at a time to make a thick doughy mixture.
3. Grease a cake tin and place mixture in the tin. Cook in a hot oven for about 45mins.
Hope you try and enjoy these traditional Fiji recipes.
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