Popular in the country is Indian cuisine, given the large population of ethnic Indians here along with Chinese, to a lesser extent Korean and Japanese as well as local specialities.

Visitors who want to venture away from the local fare will find they have numerous eating options in Suva and major tourist areas like the Yasawa islands. Middle and lower end resort food tends to consist of large buffets, which offer a selection of food so there is usually something for everyone although vegetarians will struggle a little in most places. Chicken and fish are the mainstays here.

Britons and Australians will pleased to hear that fresh fish and chips can be found in abundance in many towns and cities in Fĳji, for just a few Fĳjian dollars.

Local cuisine

Fĳjian favourites include kokoda, seafood marinated in coconut milk and lemon juice, and paulsami, taro leaves similarly marinated in lemon and coconut before they are cooked with a meat filling accompanied with onion or garlic. The traditional lovo, or pit oven, is the usual instrument for cooking such dishes.