| rdfs:comment
| - Fidžijská kuchyně je kombinací kuchyně místních domorodých Melanésanů, indické kuchyně a čínské kuchyně. Mezi nejpoužívanější suroviny patří maniok (tapioka), batáty (sladké brambory), rýže, taro (kolokázie jedlá), kokos, různé hlízy nebo (například chlebovník). (cs)
- 피지 요리(Fiji 料理, 영어: Fijian cuisine 피지언 퀴진[*], 피지어: kakana vaka-Viti 카카나 바카비치)는 멜라네시아에 있는 피지의 요리이다. (ko)
- Fijian cuisine has traditionally been a mix of forage and farm based ingredients. Native Fijians have a tuber and coconut based diet, though since the colonial period staples such as rice, flour, and tea have also become basic goods. Higher calorie ingredients such as cassava, taro, and yams have also been staple ingredients grown by natives for thousands of years. Fijian cuisine is noted for its seafood and varieties of leafy vegetables such as Bele, a spinach-like weed also known as slippery cabbage, and Ota, a forest fern which is harvested young to be eaten. (en)
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| has abstract
| - Fidžijská kuchyně je kombinací kuchyně místních domorodých Melanésanů, indické kuchyně a čínské kuchyně. Mezi nejpoužívanější suroviny patří maniok (tapioka), batáty (sladké brambory), rýže, taro (kolokázie jedlá), kokos, různé hlízy nebo (například chlebovník). (cs)
- Fijian cuisine has traditionally been a mix of forage and farm based ingredients. Native Fijians have a tuber and coconut based diet, though since the colonial period staples such as rice, flour, and tea have also become basic goods. Higher calorie ingredients such as cassava, taro, and yams have also been staple ingredients grown by natives for thousands of years. Fijian cuisine is noted for its seafood and varieties of leafy vegetables such as Bele, a spinach-like weed also known as slippery cabbage, and Ota, a forest fern which is harvested young to be eaten. In most Fijian homes, dishes from other cultures are often eaten, most frequently those brought to Fiji by Indian and Chinese arrivals. Fijian cuisine has been heavily influenced by its recent history as part of the British Empire, as the British system of indentured servitude brought many Indians to the islands, greatly contributing to the modern cuisines. Breakfast in many households may include items such as bread, cereal, milk, tea, coffee, and eggs, as well as local ingredients like roti and curry, boiled taro and fish soup and cabin crackers with butter. The diet is similar to surrounding island nations such as Samoa and Tonga. Old trade routes across these countries have ensure a diverse selection of food. Meat such as chicken and lamb are highly popular whilst beef and pork are bought young and raised for special occasions such as weddings. In many households, the cheapest source of protein is lamb and chicken sausages, along with eggs. Seafood is the main source of protein for many and fishing on the day for a meal's worth is a popular pastime for many children. Fresh water and sea prawns, mussels, clams, sea urchins, sea cucumbers, oyster, lobster, fish, crabs, octopus, squid etc. have been the primary source of protein for many years due to many natives living by the sea or river. For many years, turtle was also eaten, however, due to changing habits and dwindling populations, the Fijian government has heavily restricted or forbidden the consumption of many endangered species. Shark are never consumed as they are believed to represent the sea god Dakuwaqa and are therefore taboo. To kill or eat a shark would bring great misfortune on the village. Coconut milk, sea water, Indian spices, onions, carrots, garlic, ginger, limes, lemons, curry leaves and chilli are also the primary flavourings with Chinese influences from soy and oyster sauce being popular additions. Lunch in the villages is usually simple with a starchy item such as cassava or taro steamed, a soup and tea usually heavily sweetened with cane sugar. Indo-Fijian families may stick to traditional rice, dhal and either a meat or vegetable curry accompanied by a salad or chutney. Masala tea is the main drink in many indo-Fijian households. Many city people however are turning to easily available western fast foods which are now becoming a popular choice for the younger generation. Dinner is usually something elaborate and meat based, such as stews, soups, curries, stir fries and even traditional earth oven food called lovo (similar to an umu or hangi) This is usually served with a simple salad and rice or root vegetable to bulk up the meals.Fijian diets are also based on foraged items such as forest ferns and wild herbs which are now readily sold in food markets. Herbs such as coriander and mint are highly used to flavour both sweet and savoury dishes.Tinned goods are pantry basics and include favourites such as tinned mackerel, sardines, tuna, baked beans, corned beef, corned mutton and condensed milk. Dessert dishes include a steamed coconut pudding, a dense cake similar to spotted dick but flavoured with cardamom, ginger, condensed milk, coconut milk and sugarcane syrup. This cake is a well loved classic with many families eating it either hot or cold, spread with butter. Another popular dessert is vakalolo made with grated cassava, ginger, sugar, cardamom and coconut milk. The mixture is shaped into small, flat pancakes, wrapped in banana leaves and steamed. A dense, chewy and sweet dish, vakalolo has incorporated many Indian spices to enhance the flavours. A very common feast is the lovo, where food is wrapped and cooked for several hours on hot stones covered with earth and sacks. Similar to the NZ hangi, the Fijian style of lovo uses soy sauce, garlic, chilli and ginger as flavourings for meat. Fish are usually steamed in taro leaves with onions, garlic, chilli and coconut milk called Fish-in-lolo. Another common lovo item is palusami, of which a vegetarian and non vegetarian type are both popular additions. Consisting of young, tender taro leaves, coconut milk, ginger, garlic, chilli, lime juice, salt and may include corned beef/mutton or fish, palusami is also a staple menu item along with rourou, a similar taro leaf dish. Yams, cassava and taro are the main starches in a lovo and it takes many people to prepare hence its special significance. (en)
- 피지 요리(Fiji 料理, 영어: Fijian cuisine 피지언 퀴진[*], 피지어: kakana vaka-Viti 카카나 바카비치)는 멜라네시아에 있는 피지의 요리이다. (ko)
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