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Fiji Islands (Fijian Recipes)

World Cuisine Recipes

   In general, native Fijians and the Fijian-Indian populations use their hands to eat. Meals are eaten on the floor while the family sits on mats. Traditional Fijian foods include, of course, an array of tasty tropical fruits. Papayas and bananas grow all year round, and pineapples (some of the sweetest on earth) are also found most of the time also. The Fijians traditional diet consists of many root crops. These include dalo (taro), cassava, and sweet potatoes. Since Fiji is an island nation in the South Pacific, it is blessed with rich surrounding warm oceans so one can enjoy exquisite fresh seafood and fish when dining in Fiji.
Banana Cassava Cake

1 tbsp Sugar
1 cup Coconut Cream (be sure to use coconut cream; not coconut milk)
4 mashed bananas
1 ½ - 2 pounds Fresh Cassava, peeled and grated
Cooking Instructions:
Preheat the oven 350 F and lightly oil an 8 inch square cake pan. Beat the coconut cream and sugar together. Add the mashed bananas and mix thoroughly. Add the grated cassava and mix thoroughly. Pour into cake pan and bake for about 45 minutes until the top is a golden color.
Cauliflower and Canned Salmon
Servings: 6-7
1 small cauliflower, chopped into bite size pieces
1 can salmon
1/2 onion, chopped
3 cloves of garlic, chopped
2 chilis, chopped
Cumin seeds - 1/2 tspn
Mustard seeds - 1/2 tspn
Tumeric - 1/2 tspn.
Curry powder or paste - 1 tspn.
Salt to taste
Olive oil - 1 tblspn.
Curry leaves - 6
Tomato - 1, chopped
Water, if needed
Cooking Instructions:
Heat oil in a medium pot. Add onion, garlic, seeds and curry leaves. Stir. Add tumeric and curry powder or paste. Stir. Add cauliflower, chili and salt. Cook for 5 minutes. Add a little water if it sticks to the pan.  After 10 minutes add salmon and tomato. Dish takes approximately 25 minutes to cook. Serve with rice, roti or pita bread.
Chicken Curry
Servings: 5-6
1 whole chicken
1 small onion, chopped
4 cloves of garlic, minced
3 small chilis, minced 
Ginger - 1/4 inch 
Salt to taste
2 tablespoons of olive oil
Tumeric - 1/2 tspn.
Cumin powder or seeds - 1/2 tspn.
Mustard seeds - 1/2 tspn.
Fenugreek seeds - 1/4 tspn.
Cinnamon stick - 1
Cloves - 6
Cardamon - 4
Curry powder or paste - 2 tspns.
Curry leaves - 6
1 tomato, chopped
Water or chicken stock, if needed
Green coriander, for garnish
Cooking Instructions:
Chop chicken to bite size pieces, set aside. In a medium size pot, heat up olive oil, add onions, seeds, cinnamon stick and curry leaves. Stir and cook for a minute, then add the minced garlic together with turmeric and curry powder/paste. Stir and cook for a minute. Lastly add chicken and salt. Stir and cover. Reduce heat to medium. Stir every 10 minutes or so. After 15 minutes add tomato. If the chicken sticks to the pan, add a little water or stock. Chicken should be done in 40 minutes. Garnish with chopped green coriander. Serve with rice.
Coconut Chutney

2 cups freshly grated coconut
1 cup fresh cilantro, roughly chopped
3 tbsp lemon juice
1 tbsp freshly grated ginger
Sea salt to taste
Cooking Instructions:
Combine ingredients and keep in fridge until ready to serve. Will keep for 1-2 weeks.
Fijian Pudding
Servings: 4
4 cups freshly grated casava
1 cup freshly grated coconut
1/4 inch freshly grated ginger
1 cup sugar
6 cloves, optional
Banana leaves or foil paper (for wrapping) Steamer
Cooking Instructions:
Mix all 5 ingredients together. Divide into 4 equal parts. Wrap in leaves or foil and steam for 40 minutes.  Unwrap and serve.
Indian Rice Pudding (Kheer)
Servings: 6
1 liter milk
2 cups water
1 cup short grain rice OR 1/2 cup rice and 1/2 sago
2 cardamom seeds, crushed
pinch of ground nutmeg
1 tblspn. sultanas
3/4 cup sugar
1 tblspn. ghee (clarified butter)
6 almonds, blanched, toasted and chopped
3 cloves
Cooking Instructions:
Cook rice in water, until most of the water is absorbed and rice is mushy. Add milk, cook further, stirring frequently. Add almonds, sultanas and sugar. The kheer should be of custard consistency. If too thick, add more milk. Remove from heat, add crushed cardamon and ground nutmeg. Mix well. Heat ghee in a small pan. Add cloves. When the cloves start to bulge or pop, remove from heat. Add both, the ghee and the cloves to the kheer and mix well.

2 White Fish Fillets
Juice from 3 large limes
½ teaspoon sea salt

1 cup Coconut Cream (be sure to use the cream and not the milk)
1 Onion, finely chopped
1 hot pepper, deseeded and finely chopped
2 Tomatoes, deseeded and finely chopped
Cooking Instructions:
Cut the fish into bite-size pieces and place in a glass or plastic bowl (avoid metal as it will react with the lime juice and ruin your dish) Add the lime juice and salt. Mix well, cover and marinate in fridge for 6-10 hours. Just before serving, add coconut cream, onion, and the pepper. Stir thoroughly then place onto serving platter using slotted spoon. Top with chopped tomatoes and serve with a flourish.
Lentil and Potato Curry

2 Tbsp olive oil
1 small onion, chopped
½ tsp turmeric
½ tsp cumin
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 cinnamon stick
6 cloves
4 cardamom
4 cloves of garlic, minced
3 small chillies, minced
1 tsp freshly grated ginger
2 tsp curry powder
1 cup dry lentils
2 potatoes, peeled and chopped
salt to taste
1 tomato, chopped
3 cups water
Cooking Instructions:
In a medium size pot, heat the olive oil then add the onions, cumin, mustard seeds, fenugreek seeds, cinnamon, cloves, and cardamom. Cook over medium heat, stirring for one minute. Add the minced garlic, tumeric, chillies, ginger and curry powder. Stir and cook for another minute. Add the lentils, potatoes, salt and water. Stir and cover. Simmer for 30-40 minutes, until the lentils and potatoes are both tender, adding water if necessary. Add tomatoes and cook for 10 minutes more. Serve with rice.
Mango Pickles

8 to 10 green mangoes, cut into wedges, salted and dried in sun for 2 days.
Garam masala - 1/4 cup
Methi - 1 tspn, roasted
Mangrael (small black seeds) - 1 tspn, roasted
Geera - 1 tspn, roasted
Garlic and chili, minced to taste
Mustard oil, enough to cover mangoes in jar
Salt to taste
Cooking Instructions:
Heat up mustard oil. Let cool. Place dried mangoes in a large basin. Mix in all the rest of the ingredients except oil. Place in air tight jar. Add oil until mangoes are covered. Pickles are ready to serve after a couple of weeks. Jar may be taken out in the sun once a week. Take lid off while in the sun and cover with a towel.
Non-Dairy Cheeze Sauce

1 cup nutritional yeast
6 tbsp flour (can use wheat or rice flour)
2 ½ tbsp arrowroot powder
1 tsp sea salt
2 cups water
2 tbsp vegetable oil
Cooking Instructions:
Mix dry ingredients in a medium pot. Add water and oil, whisk thoroughly and heat over medium heat until desired consistency is reached. Use immediately.

2 cups light sour cream or yogurt
1 cucumber, grated
1 carrot, grated
1 clove of garlic, minced
1 fresh chili, minced
1 tspn cumin seeds, toasted and ground
Salt to taste
Cooking Instructions:
Mix all together and serve as a condiment with any curry dish.

10 taro leaves, washed
1/2 cup uradh dhal, soaked overnight
1/2 onion, optional
Juice of 1 lime
3 chilies
3 cloves garlic
1 tspn. Salt
Cooking Instructions:
Grind dhal. Add lime juice and salt. Make a paste of garlic, onion and chilies and add to ground dhal. Smear dhal paste on the wrong side of a taro leaf. Take another leaf, put paste on and place the second leaf on top of the first one. Repeat spreading the paste on every single leave until about 5 leaves are done. Roll up tightly, plastering loose ends with the dhal paste. Tie with a string and steam  for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.
Sweet Potato and Pineapple Bake

2 medium sweet potatoes, baked, peeled and sliced into 1/2 inch slabs
1 fresh pineapple, peeled, cored and sliced into 1/4 inch slabs
½ cup freshly grated coconut
¼ cup green onions, chopped
2 cups cheese sauce (see below)
Sea salt and fresh ground pepper to taste
Cooking Instructions:
Preheat the oven to 350 F. Arrange each layer (sweet potato, pineapple, coconut, green onions) in a lightly oiled pie plate in that order, seasoning each completed layer with the sea salt and fresh ground pepper. Pour cheese sauce over top. Bake for 30 minutes. Serve hot.
Traditional Cheese Sauce

6 Tbsp butter
6 Tbsp flour
2-1/2 cups light cream
2 tsp dry mustard
2 cups cheddar cheese, grated
Cooking Instructions:
Combine flour and butter in heavy pan over medium heat. Cook for 2 minutes, until flour starts to brown. Slowly stir in the cream. Stir constantly until desired consistency achieved, then add cheese, mustard and salt and pepper to taste. Stir until cheese is melted, remove from heat and use immediately.

World Cuisine Recipes


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