Fiji
Lolo or coconut milk is the basic flavour for many foods in Fiji. A tasty sauce, miti, combines lolo, chillies and orange juice. Clam chowder is usually good; scallops are excellent, small and sweet. Walu is a local type of sea bass, delicious served a la Florentine (with spinach). Side dishes are usually yams, taro, rice and plain potatoes. In April or May you may find duruka, rather like asparagus.
Lovo is a typical Pacific feast, sometimes served in the hotels. Its ingredients include chunks of meat, fish and vegetables parcelled up in banana leaves and baked in barbecue pits.
Tropical fruits are plentiful: pineapple, mango, watermelon, cantaloupe, papaya. Bananas are a favourite, and coconut custard with whipped cream is a delight.
The traditional Fijian social drink is yaqona (or kava), made from a kind of pepper root.
