The beautiful country of Fiji, with many enchanting islands, is one of the most visited destinations for an unbeatable vacation experience. Surrounded by so much natural beauty, it’s no surprise that anyone would want to experience this in person.

But an astonishing view isn’t the only great thing Fiji offers its locals and guests. Another delight from Fiji is the local favourite, Kokoda.

Kokoda is a traditional Fijian dish that captures the essence of the Pacific Islands with its refreshing, tangy, and creamy flavours. It’s a raw fish salad that has become a symbol of Fijian cuisine. The dish is simple yet flavourful, relying on fresh ingredients to create a perfect balance of taste and texture. So, for our food lovers, let’s help you bring a taste of Fiji to your home with a complete recipe for preparing Kokoda.

Ingredients
• 500g Fresh fish
• ½ Cup lime or lemon juice
• 1 Medium onion, finely chopped
• 1 Cucumber, finely chopped
• 1 Green chilli, finely chopped
• Salt and pepper to taste
• Fresh coriander or parsley

Preparation Steps

Prepare The Fish
Start by cutting the fish fillets into small, bite-sized cubes. Place the fish in a glass or ceramic bowl and pour the lime or lemon juice over it. Ensure all pieces are covered in juice. Cover the bowl and refrigerate for at least 4 hours, or overnight if possible. This allows the citrus to “cook” the fish, changing its texture and appearance.

Drain And Mix
After marinating, drain the excess lime or lemon juice from the fish. This prevents the dish from being too sour. In a large mixing bowl, combine the marinated fish with the coconut cream, onion, tomato, cucumber, and chilli. Stir gently to combine everything.

Season And Serve
Season the kokoda with salt and pepper to taste. If desired, garnish with fresh coriander or parsley. Serve the dish chilled, ideally in a coconut shell for an authentic presentation or in a small bowl. Kokoda is often enjoyed as a starter or a light main course, accompanied by fresh bread or cassava chips.

An extra tip for your Kokoda is to use the freshest fish possible, which will also influence its taste. Other than that, you are good to go and are set to have a culinary experience that brings the flavours of Fiji to your table. Bon appetit.

Johnson Chukwueke
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