Best restaurants and what to eat
Fiji
The Ba region of Fiji is a richly agricultural and coastal area where sugarcane, root crops, tropical produce, and fresh seafood shape everyday eating. Indo-Fijian influences are especially strong here, so you will find fragrant curries, baked breads, and sweets alongside island-style fish and coconut-driven dishes.
Fiji’s beloved taro root, valued for its earthy sweetness and velvety texture when boiled, steamed, or simmered in coconut milk. In Ba it is a staple alongside fish, curries, and festive feasts, and it pairs beautifully with rich gravies and leafy greens.
Sweet potato with a soft, creamy flesh and gentle sweetness, often served steamed, roasted, or mashed. In western Fiji it is a comforting staple that balances spicy curries and smoky grilled foods.
Cassava, a hearty starch with a clean, mild flavor and satisfyingly dense bite. It is a common everyday food in Ba, enjoyed boiled or baked, and it soaks up coconut sauces and fish stews exceptionally well.
Tender taro leaves cooked until silky, often with coconut milk for a lush, savory finish. This classic Fijian vegetable dish has a deep, green flavor that complements root crops and seafood.
A Fijian cooking banana or plantain, with a firmer texture and deeper sweetness than dessert bananas. It is often boiled, roasted, or simmered into savory and sweet preparations across the region.
Fresh coconut is central to the flavor of Ba, offering sweet water, fragrant flesh, and rich milk. Its creamy, tropical profile underpins many local curries, stews, and desserts.
The ceremonial Fijian beverage made from the root of the yaqona plant, earthy, slightly bitter, and deeply rooted in social and cultural life. It is traditionally prepared in a communal bowl and served in a single cup, especially during gatherings and welcomes.
The local name for the kava plant and, by extension, its prepared drink, prized for its earthy, numbing character. In Ba it is an important social beverage shared at ceremonies and evening gatherings.
Sweet, milky spiced tea brought into Fiji through Indo-Fijian tradition and widely enjoyed in Ba. It is usually served hot, fragrant with ginger or cardamom, and paired with snacks or bread.
A coconut-based refreshment made from fresh coconut water and often blended with milk or pulp for added richness. Cooling and lightly sweet, it suits the tropical climate and pairs well with spicy meals.
Fresh-pressed cane juice, vivid and grassy-sweet, reflecting the agricultural landscape around Ba. It is typically served chilled and plain, sometimes with a squeeze of lime for brightness.
A sharp, spicy soft drink made with ginger, offering warmth, fizz, and a clean finish. In Fiji it is a familiar accompaniment to savory snacks and festive meals.
A signature Fijian dish of raw fish cured in citrus and finished with coconut cream, creating a bright, silky, and refreshing flavor profile. In Ba it is a coastal favorite, served cold with crisp vegetables or taro.
A communal earth-oven feast in which meats, fish, root crops, and greens are slow-cooked over hot stones for a smoky, tender result. It is as much a ceremonial centerpiece as a meal, often associated with celebrations and family gatherings.
Taro leaves wrapped around coconut cream and sometimes onion or meat, baked until the filling becomes lush and custard-like. Rich, fragrant, and deeply comforting, it is a classic with roots across the Pacific.
Fish prepared in the Fijian style, usually with coconut milk, aromatics, and gentle seasoning to preserve freshness. It is clean-tasting and elegant, best with steamed roots and a squeeze of lime.
A velvety dish of taro leaves cooked down in coconut milk until soft and richly savory. It is one of the most beloved side dishes in Fiji, pairing beautifully with fish, cassava, and rice.
An Indo-Fijian favorite of soft roti served with aromatic curry, often featuring chicken, goat, or vegetables. In Ba it reflects the region’s strong Indian culinary heritage, with warm spices and a satisfying handheld style.