Album: Fijian Food

“While in Fiji we experienced not only new foods, but new ways of preparing and cooking food as well”

Kelly Ledford, 2013 Fellow

“While in Fiji we experienced not only new foods, but new ways of preparing and cooking food as well. The markets in the city were filled with piles of both familiar and unfamiliar fruits, vegetables, spices, herbs, and nuts. In Nasinu we were able to see the entire village involved in preparations for a feast. Whole pigs wrapped in banana leaves and piles of dalo were roasted in earth ovens or lovos (earth ovens). Other meats and foods were prepared in enormous pots that were lined up over a fire. It was amazing to see food prepared on such a large scale without the modern conveniences we are so accustomed to. At camp we did not have a market or grocery store around the corner so we exploited the natural resources that were so abundant all around us. We were able to incorporate fresh coconut, papaya, lime, and fish into most of the meals we prepared. We even made a few loaves of bread every day in our own lovo!”

Kelly Ledford. 2013 NSF-REU Fiji Fellow.

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