Today, Fijian cuisine is a fusion of Melanesian, Polynesian, Indian, Chinese, and Western cuisine. The main components of the Fijian cuisine include breadfruit, yam, cassava, taro root (dalo) and leaves (rourou), and meats like as beef, pork and poultry and fresh seafood. Fijian cuisine also uses ingredients like garlic, ginger, turmeric, coriander, fenugreek, cumin, soy sauce and chilies for enhancing the flavor of the food.
In Fiji, you can also have the delight of exotic fruits such as lime, guava, mango, bananas and pineapple. Even coconut milk (lolo) is widely used to prepare many dishes. If tourists want to try a typical Fijian dish, they will be served with meat, poultry or fish, along with boiled taro leaves and cassava or taro.
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