Fiji is an archipelago of more than 300 islands in the South Pacific. It was populated before 3,500 BC by a blend of Austronesian and Melanesian people whose rich cultures and traditions still flourish to this day. Fiji gained independence from centuries of British colonization in 1970 and after a period of political unrest, established a democratic government in 1914. Visits to the Fiji Culture Village and Fiji Museum will take you back thousands of years to the fascinating history of these warriors, navigators and fishermen. The unique landscapes of the Sigatoka Sand Dunes, the Sawa-i-Lau Caves and the Tavoro Waterfalls make Fiji a photographer’s paradise, and its pristine beaches and magnificent gardens are irresistible draws for honeymooners. Its capital, Suva, reflects both the influence of British colonialism and the rich history of its indigenous population.
Signature Drink of Suva – The GPH G and Tea (in homage to Suva’s Grand Pacific Hotel)
Ingredients:
- 2 oz high quality gin
- 2 oz strong Earl Grey Tea
- ½ oz simple syrup
- ½ oz fresh lime juice
- Dried orange slice for garnish
- Ice
Instructions:
- Prepare ahead 1 teabag of Earl Grey Tea steeped in ½ c boiling water for 5-10 minutes, then cooled and refrigerated.
- In a cocktail mixer, add all ingredients except garnish and stir gently until chilled.
- Pour into a glass over fresh ice, add orange slice and serve with a side of chili lime peanuts.
Signature Dish of Suva – Kokoda
Ingredients:
- 12 oz boneless, skinless mahi mahi
- ¾ c fresh lime juice
- ¾ c coconut milk
- 2 tomatoes, finely chopped
- 1 green pepper, finely chopped
- ⅓ c red onion, finely chopped
- ½ English cucumber, finely diced
- ½ c parsley, chopped
- 1 jalapeno, finely diced
- Kosher salt and pepper to taste
- Shredded coconut (for serving)
Preparation:
- Cut mahi mahi into bite-size cubes, cover with fresh lime juice and refrigerate for at least 6 hours (the citrus juice marinade “cooks” the fish). The fish will become white and opaque when it is ready to eat.
- Add coconut milk and diced vegetables, stir and add salt and pepper to taste.
- Serve in a colorful bowl over butter lettuce or in half a coconut shell if available, topped with the shredded coconut.
- Traditional accompaniments are cassava chips or roti.
