Fijian cuisine has changed considerably in the last 150 years; historically, Fiji has been home to cannibalism, where human meat was called ‘long pig’. Most recently, Fiji has found its food polluted by refined sugar which is leading to an epidemic of obesity.

For our Fijian meal tonight we had Kokada – a version of cerviche – using this recipe from This Island Life. In the absence of Fijian fish, I used cod. I cut the raw cod up into 1cm cubes and  and left them in the fridge to marinade in the juice of 4 limes and a lemon all day. An hour before we ate, I drained the fish and mixed it with coconut milk, chilli, tomato, onion and coriander. Coconut dishes are very common in Fiji – they are grown there and form a major part of their economy.

This was delicious! Really fresh-tasting and the texture of the fish was lovely and soft. Definitely one to make again – a great healthy filling meal.



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