4. • Traditional Fijian food is a wonderful amalgam of fresh, local
ingredients found in the tropics and the traditional preparations
and cooking methods passed down the generations. Coconut, fish,
rice, taro, sweet potatoes, cassava and breadfruit are the main
components in local Fijian dishes.
• Lovo is a Fijian delicacy prepared for communal events such as a
weddings and festivals. A makeshift underground oven is fashioned
by digging a hole into the ground and lining it with coconut husks,
which are then lit on fire and covered by stones. Meats, fish and
vegetables wrapped in banana leaves are then placed on top of the
heated stones and cooked for about two and a half hours. Most
large resorts in Fiji have a lovo night once a week.