Fijian food

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Fijian food has traditionally been very healthy. Fijians prefer a more tuber and coconut based diet. [1] High caloric foods are good for hard-working villagers who need extra calories while working on their farms but this causes a range of chronic illness such as obesity. [2] Fiji is a multicultural country and is home to people of various races. In most Fijians' homes, food of other cultures is prepared on a regular basis such as Indian curries and Chinese dishes. Fiji is also famous for its seafood.

Fijians are a nation and ethnic group native to Fiji, who speak Fijian and share a common history and culture.

Contents

History

Meals

Roti in Fiji Roti's in Fiji (1813280104).jpg
Roti in Fiji

Roti, Topoi or simply a long loaf Fiji style bread. The bread is spread with butter and/or jam and eaten with a cup of tea that can be black tea, or tisanes of fresh lemon leaves or lemongrass.

Roti unleavened wheat flatbread eaten in South Asia

Roti is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. Roti is consumed in India, Pakistan, Nepal, Sri Lanka, Indonesia, Singapore, Maldives, Thailand, Malaysia and Bangladesh. It is also consumed in parts of Africa, Fiji, Mauritius and the Caribbean, particularly in Trinidad and Tobago, Jamaica, St Lucia, Guyana and Suriname. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha.

Black tea

Black tea, called hóngchá (红茶) or red tea in China, is a type of tea that is more oxidized than oolong, green, and white teas. Black tea is generally stronger in flavour than the less oxidized teas. All four types are made from leaves of the shrub Camellia sinensis. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced.

Lunch in the villages is usually rourou (dalo leaves) with boiled Tavioca (cassava) or some fresh fish soup with dalo (taro).

Dinner is usually stew, curry or soup made from meat/fish or chicken. Stews are made from meat, potatoes and vegetables, often very healthy[ citation needed ]. Soups are also very healthy because the best cuts of meat are used and lots of fresh vegetables are added.

Dinner main meal of the day, or sometimes to the noon, early afternoon or evening meal

Dinner usually refers to the most significant meal of the day, which can be at noon or in the evening. However, the term "dinner" can have different meanings depending on culture, as it may mean a meal of any size eaten at any time of day. Historically, it referred to the first meal of the day eaten around noon, and is still sometimes used for a noon-time meal, particularly if it is a large or main meal. In many parts of the Western world, dinner is taken as the evening meal.

Snacks

Desserts or snacks are common and are eaten in between meals-often for morning tea and afternoon teas. Some common ones include pies filled with custard or pumpkin or pineapple. Steamed puddings are also common but these are rich in sugars and fats. Most homes would use coconut cream, caramelised sugar to give the color, flour, baking powder as the main ingredients. The pudding mixture is poured into tins and steamed for 1–2 hours. To improve the flavour, sometimes cinnamon or raisins are added. Some nice desserts are also made with cassava. Cassava is first grated and sugar is added. It is then wrapped in banana leaves and steamed. Burnt Sugar pudding (purini or pudini) is a favorite pudding in the Fijian cuisine. The historical existence is unknown, more than likely was introduced by the British, given their fondness for pastries and steamed puddings.Vakalolo is a traditional dessert made with cassava, coconut, ginger root, sugar, cloves, then steamed in a banana leaf.

Cassava Species of plant

Manihot esculenta, commonly called cassava, manioc, yuca, macaxeira, mandioca and aipim is a woody shrub native to South America of the spurge family, Euphorbiaceae. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called yuca in Latin American Spanish and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed and industrial purposes. The Brazilian farinha, and the related garri of Western Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it.

Staples

Taro and coconuts for sale in Nadi Local Market with taro and coconuts (14050766628).jpg
Taro and coconuts for sale in Nadi

Taro is a cool dry starchy root crop, which has a taste similar to artichokes, and is the most important staple for special occasions. [1] It is available in 70 different varieties; some turn pink or yellow or remain white after cooking. It can be grown in any soil conditions. Taro is a rich source of fiber. [3] [4]

Fiber natural or synthetic substance made of long, thin filaments

Fiber or fibre is a natural or synthetic substance that is significantly longer than it is wide. Fibers are often used in the manufacture of other materials. The strongest engineering materials often incorporate fibers, for example carbon fiber and ultra-high-molecular-weight polyethylene.

Cassava or tavioka has replaced yams and is now the most cultivated and consumed staple crop in Fiji. [1] It is boiled in salt and water until soft and eaten with stews and curries.

Kumala or sweet potato was not traditionally the staple for native Fijian diet. It was brought from Papua New Guinea. It is easy to grow and provides good yield now is the cheapest of all root crops and is eaten by most people their soups, stews or curries. [1]

Breadfruit, uto, is another staple but only available seasonally. It is grown in most households in the villages.

Rice, raisi, was brought by the Indian immigrants and was grown for domestic use around Fiji. [1]

Vegetables

Taro leaf, rourou, is the most important cash crop for Fijian communities. It is used in everyday meals and also used for ceremonial meals to make palusami.

Bele (Abelmoschus manihot, also hibiscus bele/hibiscus spinach [Hibiscus manihot]) is one of the most nutritious traditional vegetables in Oceania. It is a highly nutritious green leafy vegetable grown in almost every household. The leaves are rich sources of vitamins and minerals such as iron and magnesium, pro Vit A and C, also have very high levels of folate, an important nutrient for pregnant and nursing women. [3] [4] [5] [6]

Amaranthus, tubua, is another vegetable commonly eaten in most homes. Other leaves which are eaten include pumpkin, cassava and sweet potato leaves

Coconut

Coconut is especially liked by Fijians. It is grown in most coastal areas. Coconut is used not only for food, it plays an important role in Fiji's economy.

Kava/Yagona

Most Fijian men would have Yagona or Kava to drink before having dinner. Kava is a drink made from powdered roots of yagona plants. The powder is placed in a muslin cloth and small amounts of water are added to extract the juice out of the powder. With meals people often drink water. This drink will make your tongue go numb, due to the ingredients. Kava is not unique to the Fijian culture, it is widely consumed in amongst other Pacific nations. It has religious and tribal significance and often used as peace offering "sevusevu" during Fijian functions. Consumption beyond this is habitual, it is addictive and people find it difficult to ween off once it gets hold. Consumption in smaller quantities have been found to be of therapeutical value, especially amongst people who suffer from sleeping disorders. Kava is used to calm anxiety, stress, and restlessness, and treat sleep problems (insomnia). It is also used for attention deficit-hyperactivity disorder (ADHD), epilepsy, psychosis, depression, migraines and other headaches, chronic fatigue syndrome (CFS), common cold and other respiratory tract infections, tuberculosis, muscle pain, and cancer prevention.Some people use kava for urinary tract infections (UTIs), pain and swelling of the uterus, venereal disease, menstrual discomfort, and to arouse sexual desire. Kava is applied to the skin for skin diseases including leprosy, to promote wound healing, and as a painkiller. It is also used as a mouthwash for canker sores and toothaches.

Lovo

On special occasions a "lovo" is made which involves cooking all the food underground. Chicken, fish and meat are first marinated in sauces and garlic and wrapped in foil. The Taro is peeled and wrapped in foils. The "palusami" is made using taro leaves, filled with thick coconut cream, onions, salt and canned meat. It is made into a parcel and then wrapped into a foil. All the meat, taro and "palusami" are placed in the hole, with hot rocks and covered with banana leaves and cooked for 2–3 hours. A "lovo" is commonly made during special events such as funerals, weddings, Christmas or birthdays. It is a very healthy meal because no oil is used in cooking and would taste like Maori Hangi and the Hawaiian Luau. The taste is very much like a smoked or BBQ style dinner

Kokoda

This is a very special dish made up of raw Spanish Mackerel (Walu) with 'Miti’. Fresh fish is marinated in freshly squeezed lemon or lime juice and left to "cook" for several hours. Coconut milk is added after it is "cooked" together with finely diced tomatoes, chillies and salt. It is left in the fridge for an hour or two then served as an entrée.

Changes in eating patterns over time

With changes in eating patterns, there has been a shift towards consumption of more energy dense foods and decreased intake of fruit and vegetables. [2] [3] [4] [7] [8] The processed foods are more readily available in shops and canteens and are cheaper. They contain high amounts of sugar and sodium which contribute to increasing rates of obesity, diabetes and cardiovascular diseases. However, traditional foods are still valued and used for special occasions. Nutrition research involving children show 90% of children consume sugar sweetened beverages on a daily basis and 74% consume less fruit and vegetables. [9]

See also

Related Research Articles

Tapioca starch extracted from cassava root (Manihot esculenta)

Tapioca is a starch extracted from the storage roots of the cassava plant. This species is native to the north region and central-west region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.

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<i>Colocasia esculenta</i> species of plant, taro

Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro. It is the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic and South Asian cultures, and taro is believed to have been one of the earliest cultivated plants.

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Nsima is a type of cornmeal porridge made in Africa. It is also known as ngima,'obusuma'nshima, Mieliepap, phutu, sadza, and other names. It is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency.

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[[File:Yam pottage.jpg|thumb|A yam porridge

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Staple food food that is eaten routinely and considered a dominant portion of a standard diet

A staple food, food staple, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients needed for survival and health: carbohydrates, proteins, and fats. Typical examples include tubers and roots, grains, legumes, and seeds.

References

  1. 1 2 3 4 5 Jansen, A. A. J., Parkinson, S, Robertson, A. F. S. (1990) Food and Nutrition in Fiji: Food production, composition, and intake. ISBN   9820200601
  2. 1 2 Schultz JT, Vatucawaqa P, Tuivaga J. (2005) 2004 Fiji National Nutrition Survey. Suva: Fiji Ministry of Health;
  3. 1 2 3 Dignan C, Burlingame B, Kumar S, Aalbersberg W. (2004) The Pacific Islands food composition tables 2nd Ed.
  4. 1 2 3 Saito S. (1995) 1993 National Nutrition Survey. Main Report. National Food and Nutrition Committee: Suva, Fiji
  5. ↑ Thaman, R.R. Rural Fiji. Institute of Pacific Studies, University of the South Pacific 1988, p. 41.
  6. ↑ Food and Nutrition in Fiji: Food production, composition, and intake , p. 35, at Google Books edited by A. A. J. Jansen, Susan Parkinson, A. F. S. Robertson
  7. ↑ Wilkins R. (1963) Dietary Survey in a Fijian village, Naduri. South Pacific Health Service: Nadroga
  8. ↑ Willmott JV (1971). "Food consumption trends". Fiji School Med J. 10 (5): 10.
  9. ↑ Wate, J. T. (2013). "Adolescent dietary patterns in Fiji and their relationships with standardized body mass index". International Journal of Behavioral Nutrition and Physical Activity. 10: 45. doi:10.1186/1479-5868-10-45.
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