Kokoda is a Fijian dish similar to ceviche. It typically features raw fish, often mahi-mahi or tuna, marinated in coconut milk and lime or lemon juice. The acid in the citrus juice “cooks” the fish, and it is mixed with various vegetables, such as tomatoes, onions, and chili peppers, creating a refreshing and flavorful dish.

Sakuru is a traditional Fijian dish made with taro leaves. The leaves are typically boiled and then cooked with coconut milk, onions, and sometimes meat or seafood. The result is a rich and creamy dish with a unique flavor imparted by the taro leaves.

Rourou, in Fijian cuisine, refers to dalo leaves or taro leaves. These leaves are often used to make a side dish by cooking them down with coconut milk and spices. The dish is similar to spinach but has its own distinct flavor and is a common and nutritious addition to Fijian meals.

Laplap is a traditional dish found in various Pacific Island nations, including Vanuatu. It typically involves layers of starchy vegetables, such as taro, yams, or breadfruit, along with meat or fish. The ingredients are often wrapped in banana leaves and then cooked in an earth oven or steamed, resulting in a hearty and flavorful dish.