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Indo-Fijian families may stick to traditional rice, dhal and either a meat or vegetable curry accompanied by a salad or chutney. Masala tea is the main drink in many Indo-Fijian households. Many city people, however, are turning to easily available Western fast food, which is now becoming a popular choice for younger generations.
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Natural disasters brought in food aid from New Zealand, Australia, and the US, then world wars in the mid-20th century, foreign foods became a bigger part of daily diets while retaining ancestral foods like taro and coconuts. [14] Building an earth oven is very labor-intensive, often made for larger festivities or religious ceremonies. [15]
Cook Islands, Rotuma (Fiji), French Polynesia, Tonga: Main ingredients: Coconut meat: ... Food portal; Miti hue – A Polynesian fermented coconut sauce. References
ʻOta ʻika is a Oceanian dish consisting of raw fish marinated in citrus juice and coconut milk. The Tongan, Tahitian, and Samoan variants are essentially identical in that the raw fish is briefly marinated in lemon or lime juice until the surface of the flesh becomes opaque.
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Category: Fijian desserts. 1 language. ... Food portal; Pages in category "Fijian desserts" The following 7 pages are in this category, out of 7 total.
It has many common names which include duruka, tebu telor, PNG/Fiji asparagus, dule (Fiji), pitpit (Melanesia/New Guinea) and naviso. The young, unopened flower heads of Saccharum edule are eaten raw, steamed, or toasted, and prepared in various ways in Southeastern Asia, including New Guinea, Fiji and certain island communities of Indonesia .