Fijian cuisine is a flavorful blend of indigenous, Indian, and Pacific influences. A must-try traditional dish is Kokoda, a Fijian ceviche made from raw fish marinated in citrus and coconut cream, often served in a coconut shell. Lovo is another cultural highlight—it’s an underground oven-cooked feast of meats, taro, and vegetables, seasoned and wrapped in banana leaves for hours of slow cooking. Roti parcels filled with curry, cassava chips, and Indian-style dhal soup reflect the Indian influence found across the islands. Tropical fruits like papaya, pineapple, and breadfruit are staples, and desserts often feature coconut milk and banana fritters. Visitors should also sample yaqona (kava), a traditional drink made from the root of the kava plant, known for its calming effects.