Book Review
FIJI - is a very unique island nation with a fascinating diversity of people which includes the native Fijians, (iTaukei ), Indian, Chinese, European, Pacific Islanders and people of mixed race with close to a population of 900,000.
The Fiji group lies on the line divided by the area occupied by the Melanesians and Polynesians, therefore, making Fiji the ethnologic frontier on which these two streams of migrants met and mingled with the Fijian People.
The arrival of the Europeans, Chinese and the Indians acquainted and intermixture of people that enhanced the exchange of ideas, traditions and culture, and the intermarriage brought an end to the native warfare in making Fiji – nature lover’s delight and the heart of the Pacific.
The blending of the people together solved many socio-economic issues and most importantly, they shared their art and crafts of cooking.
Fiji is home for more than 2000 indigenous plant species with mangroves covering large portions of Fiji’s coastal regions, rainforests, mountains and coral reefs that enrich plants, bird and marine life.
Traditional Fiji food is the ultimate comfort food, passed down from generation to generation featuring the best of the local and seasonal ingredients of the region that are healthy and hearty diets.
Some of the popular ingredients in Fijian food are coconut, cassava, kumala, vudi, sea grapes, fresh local fish, breadfruit, taro, lemon (moli) and so many more that are commonly shared in cooking by these diverse groups.
The book – A Fiji Table – introduces you to some simple cooking recipes of the Fiji Islands which have been adapted to fit in with the food supply chain and the customary foods available
locally. For a tropical country like Fiji, food preparation requires greater attention to hygiene.
This cookery book provides information from cooks around Fiji and other parts of the Pacific and the world about recipes with new and old ideas from the many cultures of Fiji.
The recipes in this book will take you into the past and the present Fiji Island Cuisine and how spices and other ingredients have been overflowed from one culture into cooking by another culture and aim to show the splendid variety of food that is enjoyed in Fiji, prepared in a variety of ways.
These include foods in hotels and restaurants and home from appetisers, soups, bread, salad, seafood, main courses, typical Fijian and Indian dishes, oriental dishes, vegetables, desserts, and many more that are commonly consumed – from breakfast to dinner.
The fascinating recipes include how to prepare typical Fijian dishes like dairo vaka miti, rourou in lolo, lumi vakalolo, Kovu vonu, ota salad etc. duruka, which is a seasonal plant in Fiji, are mostly steamed and cooked with coconut milk in the Fijian traditional way but the same plant is cooked as a curry by the Indians, but both cultures enjoy each other’s style.
This book has been prepared for the people of Fiji and other lands, especially those who wish to re-visit the past experience of cooking and eating. The book is available from USP Bookcentre@ $F15.
Contact maharaj_v@usp.ac.fj – Phone 3232405 / 9431694