Local cooking is Fijian and Indian. International cuisine is also available. Table service is normal, although some establishments offer buffet-style food at lunchtime. Hotels often serve meals to non-residents. Bars and cocktail lounges have table and/or counter service. Only licensed restaurants, clubs and hotel bars can serve alcohol.
National specialties:• Kakoda (a marinated local fish steamed in coconut cream and lime).
•
Rourou (a taro leaf dish).
• Kassaua (tapioca, often boiled, baked or grated and cooked in coconut cream with
sugar and mashed bananas).
• Duruka (an unusual asparagus-like vegetable in season during April and May).
•
Lovo (feast of meat, fish, vegetables and fruit cooked in covered pits).
National drinks:•
Kava (traditionally prepared by virgins, who chewed the root of the pepper plant into a soft pulpy mass before adding water).
•
Carlton (a local beer brewed in Suva).
•
Fiji Bitter (brewed in Lautoka).
•
Meridan Moselle and
Suvanna Moselle (local wines).
• Booth’s Gin,
Bounty Fiji Golden Rum,
Cossack Vodka and
Old Club Whisky (produced by South Pacific Distilleries).
Legal drinking age: 18.
Tipping: Generally not neccessary; only small amounts for special services.
NightlifeMajor hotels and resorts offer live bands, dancing and Fijian entertainment (
meke). The biggest range of evening entertainment is in Suva - Victoria Parade is lined with restaurants, nightclubs and bars. Cinemas are found throughout the islands and show both English-language and Bollywood films.
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