Fijian cuisine is fresh and exotic. They have exhausted the uses of a coconut; coconut water as a refreshing drink, coconut milk for mild fish curries, coconut cream for the traditional cold starter ‘Kokoda,’ desiccated coconut for baking and chunks of fresh coconut for snacking. In a Fijian cooking lesson we made Kokoda (pronounced Ko-kon-da) by marinating white fish in lime juice which naturally cooks it, adding it to finely sliced tomato, cucumber and onion and finishing with coconut cream.
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