On the 10th night of January, we enjoyed a feast of delicious Fijian cuisine that was prepared with farm-fresh ingredients from the village of Kadavu. We were separated into groups which were each assigned a task in preparation of the feast. One group chopped onions, garlic, and grated ginger root. One group went out into the jungle and gathered firewood, machete in hand. One group split coconuts and shaved out their insides. The coconut meat was used to make fresh coconut cream, and the shells were used as extra firewood. Another group peeled and chopped taro & breadfruit. My group was in charge of peeling the leaves of ota, or bush fern.

Peeling ota.

All of these ingredients were turned into out delicious feast later on. This feast involved the chopped tomato soup with coconut cream and chopped garlic and onions. The main course involved the taro, breadfruit, salad with papaya, spinach, ota, and eggplant in coconut cream, pumpkin in coconut cream, chicken (which had been wrapped in coconut leaves), and fish. The food was absolute delicious, and it was a rewarding experience as we all worked together to make it.

Kurt cutting open a coconut.

– Greg