Entries in #food (6)


Food Obsessed In  Fiji

This week’s blog has a definite focus on food because the camp’s food re-supply was delayed by a day meaning that all the volunteers and staff became a little obsessed with all the nice foods we weren’t able top make on Beqa.

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Fijian  Feast

The past week on the island of Beqa has been slow in terms of diving, because of the weather. Being in Fiji during the summer means you’re right in the middle of cyclone season which starts in November and continues through to April. Fortunately we haven’t had a cyclone!

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Making Connections With The Villages

I never thought that when I arrived here how much I would grow to love the nearby villages...

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Food On Camp 

Rice and beans it said. Lies, pure lies. I was reading the field brief and expecting the worst when it came to food. It kept saying we would just eat rice and beans and that the food would be bland, but the truth is, we have been eating like kings and queens.

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Experiencing the Fijian Culture: Fijian Lovo

Almost a month into my time in Fiji and it has been filled with wonderful experiences. Starting from the infamous kava ceremony to the best shark diving in the world. However, one of the most interesting thing to experience is the Fijian Lovo.

Our host family serving roast chicken, dalo, and cassava for the lovo (Photo by Freya ScrowstonLovo is a Fijian name for a feast cooked in earth. I am a big lover of traditional cooking and food, so naturally I am very excited when our Project Manager told us we’re going to have a big lovo with our Matagali family! Lovo always happens in the afternoon because a whole day was needed to prepare the food.

The first step in preparing a Lovo is heating the rocks which will serve as the base for the Lovo.  Specially selected stones are placed in a hot fire and left to absorb the heat. When the rocks are sufficiently heated, they are pulled from the flames and placed in the bottom of a shallow pit.

Next, the meat (chicken, fish, or pork) are tightly wrapped in a weave of palm fronds or banana leaves before being place in the bottom of the Lovo pit lined with hot rocks.  On top goes various root crops including dalo (the potato like root of the taro plant), cassava (the root of the tapioca plant) and Uvi (wild yam).

Once the pit is filled with food, the entire hole is filled with earth and left to 'cook' for anywhere from two to three hours depending on the amount of food. For the lovo that afternoon the family also provide us with palusami and potato salad. It was such an amazing feast to partake in.

Me stuffing my face with all the amazing food (Photo by Freya Scrowston)After the food was tucked safely into all of our stomach, the volunteers had a lively game of rugby with the family’s children. Much laughter and excitement were shared. It was definitely one of the best afternoons in Vaqa bay.

By Jane Giat - Assistant Research Officer

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