Kanamoce Fiji

Today's lunch- blanch duruka as you do with the ota (freshwater ferns), chopped cucumbers, carrots and spring onions with fresh coconut milk (miti). Served with grilled tuna steaks and boiled yellow dalo. Kena lovely.

Back with our Vakasigalevu Series. Life has been super busy and chaotic that our meals and meal times have been all over the place. Nice to be a little settled and getting back to routine....for now. I like incorporating local food and in season food in non traditional ways into my cooking - in this case a twist on tavu Duruka

School lunch snack prep

One of the ways I figure out what’s in season and where we source a lot of our supplies is by heading down to the Suva Market every Saturday I’m in town

There’s something about walking through the market, seeing what’s abundant, chatting to vendors, and letting that guide what we create

This morning’s finds did not disappoint…