Ni sa Moce, Fiji! (and a few favorite recipes)

[that's: Nee sa mothe, Fiji - Good bye Fiji]

Hello all! This is probably going to be our last post from Fiji - we are leaving Savusavu this Sunday for Lautoka, a city on the western side of Viti Levu, the main island, where we will spend the last 3 days before our flight to Auckland next Wednesday. We are leaving Fiji 3 weeks earlier than we originally planned because - well, we feel that we've pretty much done all there is to do (that is in our budget, which excludes diving, helicopter tours and spa treatments). Even tropical paradise gets old, if you can believe that. We are tired of the heat and dust, of the constant battle with insects, mold and fungi invading our house, clothes and bodies. We've trekked through the bush, played doctor in a village, and gone native in more than one place in Fiji. In other words, we are ready to move on.

Our next stop is Auckland, where we'll meet up with an old friend, Matt, upload more Fiji photos (the Internet connection in Savusavu is also on Fiji time) and start looking around for some work.

I'm sure we will miss Fiji very much. It's been a blast. We've gotten used to long conversations with Hans about Fiji's future and its "democratorship," and watching the sunset as the geckos bark and fruit bats fly overhead. We'll always remember the Fiji smile and warm hospitality. Oh yes, and the food! But at least we can take some of the recipes with us and here are a few of our favorites in case you're feeling a little adventurous:


Kokoda [Kokonda]

(A delicious appetizer made from raw fish)

1.5 lb (600g) white fish, firm, not too many bones
1 cup lime/lemon juice
1 1/4 cup coconut cream
1 small fresh deseeded chili (red or green)
salt
tomato slices
onion rings
chopped dill or chives
lemon/lime slices
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1. Remove bones from fish and cut into 1/2-inch cubes
2. Place in a bowl, cover with lime/lemon juice and leave in the fridge for 2 hours (the citrus juice cooks the fish)
3. Strain fish and discard juice
4. Mix coconut cream with onion, tomatoes, chili and salt to taste, then pour over fish
5. Garnish with vegetables and fruit



Dhal Soup

(Indian yellow split pea soup that goes great with curries and roti)

1 1/2 cups dhal (dried yellow split peas)
6 cups water or broth (vegetable or chicken)
6 cloves garlic
1 medium/large onion
1 small fresh chili (optional)
salt to taste
1 tbsp turmeric powder
1 tsp cumin seed
1 tsp mustard seed
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1. Wash dhal, cook in broth or water for about 1 hour (or until very soft)
2. Add 3 whole cloves garlic, 1/2 of chopped onion and chili
3. Continue to cook on low heat, skim off froth and discard
4. In a pan, heat oil/butter and fry 3 chopped cloves of garlic and the 2nd half of chopped onion until golden
5. Add the spices and stir over med. heat for another 2-3 minutes (create a sort of paste)
6. Stir spices into the dhal, add salt and simmer for another 10-15 minutes

(Dhal soup should not be very thick and it's best eaten with roti bread)



Fish in Lolo

(Fish in coconut cream)

white fish fillets
2 cups coconut cream
fresh spinach leaves
1 medium onion
3 cloves garlic
salt, pepper
1 small chili (optional)
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1. Rub salt and pepper into fillets
2. Fry garlic, onion and fish until golden
3. In a separate pot, cook spinach in coconut cream until very soft, add chopped chili
4. Pour coconut and spinach over the fish and simmer for another 5 minutes
5. Serve with taro or potatoes


Enjoy!