Everyone returning from their getaway at the Jean-Michel Cousteau Resort praises our fresh food based on classic island recipes! No wonder – food is important to Fijian culture as a way for communities to gather, share stories and celebrate what the islands have to offer.

Whether you are missing your holiday stay on the tropical islands or want to warm up your taste buds with some post holiday treats, here are three easy Fijian dishes you can cook at home:

1) Kokoda

Kokoda is the Fijian version of ceviche, the raw fish dish cured in acidic juices. You use lemon or lime juice to soak any fish of your preference (though snapper suits best). Red onion, chillies, and tomatoes are kokoda staples, with this blend then soaked coconut milk.

Ingredients

• 1kg fresh fish, skinned and cubed.
• Juice of 10 limes and 3 lemons.
• 2 medium-sized red onions, finely diced.
• 3 red chillies, finely diced.
• 2 cups finely chopped tomato.
• 4 cups coconut milk.
• Salt and pepper to taste.

Method

First, you need to dice the fish into small cubes, carefully removing any bones.

Then, you mix the fish, citrus juices and chilli in a bowl and leave to marinate for two to three hours, or until the fish is opaque.

Next, drain the juices from mix and add your onion, tomato, spring onion and coconut milk.

Lastly, mix well and serve!

2) Goat curry

Goat curry is enjoyed by both Fijian-Indians and Native Fijians, and is the perfect example of the nation's rich culinary history. Lamb or beef can also be used as a substitute.

Ingredients

• 8 cloves of garlic crushed with 1 teaspoon salt.
• 1 teaspoon ground fenugreek
• 1 teaspoon black mustard seeds.
• 2 teaspoons cumin.
• 2 teaspoons turmeric powder.
• 5 small red chilies, crushed.
• 2 tablespoons curry powder.
• Half a cup of coriander, chopped.
• 1kg goat or lamb, cut into 3cm cubes.
• 1 large brown onion, chopped.
• 3 medium potatoes, peeled and diced.
• 1 eggplant, diced.
• One third cup of natural yoghurt.

Method

Mash the garlic and salt together, adding water to make a paste. Add the dry spices and chilli and continue pounding, adding water to the mix as needed.

Transfer the paste to a large pan and add half of your coriander. Add two cups of water and cook over a medium heat until the mixture thickens.

Add the meat. Stir to coat it and partially cover the pot, stirring occasionally. Cook over medium heat for 30 minutes.

Add half of the chopped onion, the potatoes and the eggplant, partially cover and cook for 45 minutes, or until the sauce thickens. Lastly, add the rest of the chopped onion, stir in the yoghurt, and sprinkle the remaining coriander on top. Serve hot with steamed rice.

3) Coconut chutney

A classic side with any Fijian curry, this chutney is rich in flavour and can last in the fridge for  several weeks! Plus it only takes a minute to make, so you'll be ready in no time!

Ingredients

• 2 cups freshly grated coconut.
• 1 cup coriander, chopped.
• 3 tablespoons lemon juice.
• 1 tablespoon fresh ginger, minced.
• 1 green chilli with the seeds and stem removed, minced.

Method

In a bowl, combine all ingredients and mix well.

Allow to sit, covered, in the refrigerator for at least one hour to blend the flavours.

For more about Fijian dining at the Jean-Michel Cousteau Resort, check out the website!

Just 40 minutes away from the Jean-Michel Cousteau Resort by boat, the Namena Marine Reserve is considered to be one of the top ten dive sites in the entire world. Its brilliantly clear, unspoiled waters are home to thousands of fish species and invertebrate types, as well as hundreds of marine plant specimens and species of coral.

Go on an adventure
The biodiverse waters offer the chance to swim, snorkel, and dive with friendly bottlenose and spinner dolphins, or gentle giants including pilot, minke, sperm, and humpback whales. The many different diving and snorkeling options give you the chance of an experience of your lifetime, as you watch sharks, barracuda, and trevalis swim unconcernedly by, free from predators or fishing rigs.

Bump-heads, grouper, and coral snakes weave in and out of soft corals, as you glide effortlessly up chimneys riding the warm currents, or plummet hundreds of metres down to the depths of vertical drop-offs. All of this and more is possible when you dive at the Namena Marine Protected Area (MPA) as a guest of Jean-Michel Cousteau.

The Namena Marine Reserve and its near-shore Locally Managed Marine Areas (LMMAs), are managed by the 10 village chiefs from the District of Kubulau. They are "qoliqoli,", an area of sea where customary native fishing rights hold sway, providing sustenance and a livelihood for the local people.

Although the Namena reefs were put in peril in the 1980s and '90s due to significant increases in commercial fishing, leading many to fear for the reefs' destruction, the chiefs of Kubulau rallied against the threat. They collectively created the Namena MPA, placing a total ban on fishing starting in 1997. Today, the beautiful experiences remain available thanks to their swift action to protect their pristine waters.

Master a new skill
If you don't yet hold any certifications, you don't have to miss out. Our half-day resort course is held regularly at the Jean-Michel Cousteau Resort, giving you the chance to learn the foundations of scuba diving, become familiar with the gear, and learn basic scuba skills in the safety of a pool.

We also offer snorkeling certification, and once you've earned certification, you can join the excursions to the Namena dive site and explore from the end of the pier in safety. Don't miss out on this chance to enjoy one of the unspoiled winders of the world book your resort visit and an accompanying excursion today!