National
⚠ TWO MAJOR COMMUNITIES AND THE HISTORY IS INDENTURE. iTAUKEI — indigenous Fijians — hold a food system that is Melanesian in geography and substantially Polynesian in character: the LOVO earth oven; DALO (taro) and cassava; KOKODA, raw fish in coconut cream and lime; PALUSAMI; rourou, taro leaves in coconut cream; and YAQONA (kava), whose ceremonial presentation — the sevusevu — is the formal act of approaching a village and is genuinely required rather than decorative. ⚠ AND FIJI-INDIANS: between 1879 and 1916 the British brought some 60,000 INDENTURED LABOURERS from India to the sugar plantations, and their descendants are a very large part of the population. They brought a kitchen that has become Fijian in its own right: ROTI and dhal, curries made with local fish and dalo leaves, BARA, chutneys, and a documented local Hindi — FIJI HINDI — that is its own language. ⚠ THE TWO CUISINES ARE DISTINCT, MUTUALLY INFLUENTIAL AND POLITICALLY CHARGED: land tenure and ethnicity have driven four coups, and a foodways system that merged them into "Fijian food" would be erasing the thing Fijians themselves argue about. Also SUGAR, which is why the indenture happened, and a large tourism industry.
Languages: Fijian, Fiji Hindi, English, Rotuman
⚠ Melanesian in geography and substantially Polynesian in character, which is one reason the regional classification fits Fiji badly.
⚠ Between 1879 and 1916 the British brought some 60,000 indentured labourers from India to the Fijian sugar plantations. Fiji Hindi is a language of its own and the two cuisines are distinct, mutually influential and politically charged.
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