Fijian cuisine is a blend of traditional Fijian, Indian, and Polynesian influences, featuring fresh local ingredients like seafood, root vegetables, and tropical fruits. A popular dish is “lovo,” a traditional feast where meat, fish, and vegetables are slow-cooked in an underground oven. “Kokoda,” a Fijian ceviche made with marinated raw fish, coconut milk, and lime, is a refreshing treat. Other favorites include “dalo” (taro root) and “cassava” served with meats or stews, reflecting the island’s rich agricultural heritage.