My husband had the great privilege of teaching a theology class in Fiji and I decided to tag along. My saintly mother stayed with all three of our children.
After traveling for 24 hours, we landed in a tropical paradise. I wasn't sure what to expect of the food. I assumed it would be fresh but that's about all.
I was totally blown away by the color of the egg yolks. In almost every gas station, you could buy eggs and butter of the most magnificent color.
Wha?! I told her the reason the Fijian butter had such beautiful yellow color was because of the lush green grass the cows ate. Most American cows are eating hay and grain, a diet that will not produce vibrant colored butter.
Eggs and butter weren't the only thing that we gorged on. We ate plenty of fresh fruits and veggies, like this pineapple (that cost about $0.75). I took a picture of the way my friend had removed the eyes. *I need to remember this.
In Fiji, the only chicken option is a WHOLE chicken. Or, a package of chicken feet or livers. You won't find a package of chicken breasts in the meat department. As she chopped the chicken, (including the neck bone!) I told her the most popular part of chicken in America is the breast, boneless and skinless. She looked at me like I was from Mars. "Why would someone only want to eat the breast? And without the skin?"
I've made coconut milk before but it wasn't from fresh coconut. Being an island country, coconuts and fresh fish are plentiful. And delish.
recipe here). She diced mackerel then let it marinate for about 3 hours in lime juice and vinegar. This acidic medium "cooked" the raw fish. I watched it transform from raw, translucent fish into firm, white, "cooked" fish. From my limited understanding, this dish is similar to the South American dish, ceviche.
I took the picture below before Viva added more coconut milk. I had this dish several times while on the island.