Local cooking is Fijian, Chinese 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 on Sunday.
National specialties:
Kokoda (raw fish marinated in coconut cream and lime).
Rourou (a taro leaf dish soaked in coconut cream).
Tavioka (manioc or 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 (a covered pit or underground oven used to cook meat, fish, and vegetables).
National drinks:Kava (traditionally prepared by virgins, who chewed the root of the pepper plant into a soft pulpy mass before adding water but nowadays the roots are pounded in a wooden bowl using a vertical metal rod usually operated by hand).
Fiji Bitter (a beer brewed in Suva by Carlton Brewery).
Booth's Gin,
Bounty Rum,
Czarina Vodka and
Regal Whisky (produced by South Pacific Distilleries, Lautoka).
Legal drinking age: 21.
Tipping: Generally not necessary; 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 where 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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