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Food, eating habits and cusine of Fiji

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The Fijian cuisine is described as very complex as it reflects the culinary influences of different cultures such as the British, Dutch, Africans and Indians. The sea cucumber, for one, was introduced by the Dutch, the cattle and some exotic plants and fruits were brought by the British from Africa and the Americas. The Indian cuisine was developed by Indian slaves who were brought to the country by the British to work in sugar plantations in the country.

Both the natives and the Indians have a common cuisine that uses similar ingredients of taro, breadfruit, sweet potatoes, cassava, coconut and fish. Oftentimes, they come up with a traditional dish called duruka, an unusual asparagus-like seasonal vegetable, or a main course consisting of meat or poultry furnished with cassava or taro and boiled taro leaves. The popular spices used by the Fijians include garlic, ginger, turmeric, fenugreek, an Asian herby with aromatic seeds, coriander, cumin and curries wit6h chilies usually added to increase the flavor of the dish.

Food delicacies are served during special occasions. They include kokoda, a steamed fished marinated in lime and coconut cream; kassaua, boiled or baked tapioca cooked with coconut and mashed with bananas with cream; lovo, which is made up of meats, fish and vegetables wrapped in banana leaves and cooked on heated stones in an underground oven, and served in communal events like wedding; and patasami, a fish or pork steamed with coconut milk and taro leaves. Other traditional favorites like steak and seafood are also served in many restaurants, alongside Continental, Indian, Chinese, Japanese, Korean and Italian cuisines.