Kokoda is a traditional Fijian dish deeply embedded in the culinary traditions and cultural heritage of Fiji. This dish consists of raw fish marinated in freshly squeezed lemon or lime juice, which effectively “cooks” the fish, and is then mixed with coconut cream, onions, tomatoes, and chili peppers. The result is a refreshing and flavorful dish that is often likened to ceviche from Latin America, yet it possesses a distinct Fijian character.
Historically, Kokoda has been a staple in Fijian households for generations. The preparation of Kokoda reflects the resourcefulness of Fijian cooks, utilizing the abundant fresh fish and tropical fruits available on the islands. Traditionally, the dish was prepared by fishermen who needed a quick and nutritious meal that could be easily made with the day’s catch. Over time, Kokoda evolved and became a beloved dish at communal gatherings and celebrations, symbolizing the warmth and hospitality of Fijian culture.
Culturally, Kokoda represents the essence of Fijian cuisine, which emphasizes fresh, natural ingredients and simple yet flavorful preparations. The dish showcases the importance of the ocean in Fijian life, both as a source of sustenance and cultural identity. Sharing Kokoda is an integral part of Fijian social life, highlighting the significance of communal dining and the joy of sharing food with loved ones.
Today, Kokoda continues to be celebrated as a quintessential part of Fijian cuisine. It is enjoyed by locals and visitors alike, offering a taste of Fiji’s rich culinary heritage. Whether served at home, in traditional restaurants, or at festive gatherings, Kokoda remains a testament to the enduring appeal of Fijian culture. The dish not only delights the palate but also provides a window into the vibrant and hospitable spirit of the Fijian people.
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To Serve
Instructions
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Cut your fish into slices about 1.5 centimeters thick. If there are areas that need cleaning, clean them.
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Place the sliced fish in a deep bowl. Pour the lemon and lime juice you squeezed over them, covering them all over. Put it in the refrigerator and marinate the fish in this way for 3 hours. As a result of marinating, the fish should have a matte appearance.
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When the marinating time is over, remove the fish from the lemon juice and wait for it to drain for a few seconds, then place it in a new deep bowl. Pour the coconut milk over the fish. Add salt, chopped onions, chopped red peppers and chopped green onions. Mix until all ingredients are mixed together.
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Spoon the mixture into the coconut shell. Add coriander leaves on top. Lastly, garnish with sliced lemons and serve. Bon Appetit!
