Kokoda #EattheWorld

I have been fortunate enough to travel to Fiji twice.  We stayed on Beqa Lagoon and the resort there is the most amazing experience ever.  One of the afternoon activities was a cooking class where we were taught to make Kokoda, a popular, traditional dish.

When Evelyne of CulturEatz asked us to go to Fiji for our next Eat the World Challenge I knew that I wanted to share this experience with you.

I'm excited to share a bit of my trip with you but first let's see what the others made from Fiji......

Check out all the wonderful Fijian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

• Palatable Pastime: Pawpaw Curry with Lolo 
• Making Miracles: Lolo Buns 
• Culinary Adventures with Camilla: Fijian Food for a Crowd: Curry, Pulao, and Cassava Cake 
• Dinner By Dennis: Palusami 
• Sneha’s Recipe: No Oil Or Butter Fijian Coconut Bread 
• CulturEatz: Kokoda, a Fijian Coconut Milk Ceviche 
• Pandemonium Noshery: Fijian Banana Cake with Dates and Coconut 
• Amy’s Cooking Adventures: Fijian Creamy Lentil Soup (Dhal) 
• Kitchen Frau: Spiced Sweet Potato and Banana Salad 
• A Day in the Life on the Farm: Kokoda

Our first trip to Fiji was in January of 2011.  We flew 5 hours into LA and then drove 3 hrs to my brother's house to drop off Mom, staying to visit for a few days before meeting up with the rest of our dive group at LAX for the 11 hour flight to Fiji.  

We boarded a 747 run by Fiji Airlines. It was huge, our seats were upstairs and all passengers were treated as first class being greeted with a warm towel and a cool glass of wine.  En route we were fed 2 meals and given snacks along with cocktails and wine.  It was an overnight flight leaving at  11 PM.  The seats were roomy and comfortable.  I slept until breakfast was being served.

Upon arrival in Nadi, on the main Island of Fiji, we were loaded onto a bus and driven across the Island.  This was a 3 hr. trip with a stop halfway for lunch and shopping.  Once we got to the other side of the Island we were loaded onto a boat that took us across to the Beqa Lagoon, this took nearly 2 hours.  When we neared Beqa Lagoon we were met by little runabouts that took us as near to the island as they were able.   We removed our shoes, jumped into the water and waded to shore, where we were met with the most lovely people you will ever have the pleasure of meeting.  

They were clapping and singing, we were each given a lei, a kiss, a hug and a cocktail.  Then we were led to chairs and once we were seated we were each treated to a foot massage.  You soon realized that yes, the hours of travel were going to be well worth it.  

The Island is very small.  The resort is the largest employer on the Island with staff of 87 people.  Each morning, during breakfast, you would be given a menu with your choices for the day's lunch and dinner and the following morning's breakfast.  The food, regardless of what you chose, was beautiful to behold and luscious to eat.

After breakfast you would wade back out to the runabouts and be taken to the dive boat where all your gear was ready and waiting.  A short jaunt and you were at one of many dive sites, each more breathtaking and exciting then the last.  In between dives, during the surface intervals, there was fresh fruit and the guides entertained us playing music, singing and dancing.

We would return to the resort for lunch and whatever activities the staff had in store for us.  One day they held a cooking class, which is where I got the recipe that I am sharing with you today.

 We would nap, read or lounge by the pool with others until it was time to get ready for dinner.  There is no town and nowhere to go except for the planned excursions to the school and the waterfall hike.  Dinner was always followed by entertainment of some sort.  Firewalkers, the local choir, a kava ceremony, etc.

There is another Fiji trip planned for 2021 and we were not planning on returning for a third time however writing this post has me changing my mind......

Kokoda (Fijian Ceviche)

Yield: 6 appetizer servings

Author: Wendy Klik

prep time: 4 hourcook time: total time: 4 H

This traditional Fijian dish is similar to our Ceviche . The freshest fish available is "cooked" in fresh citrus juice. The difference comes when you add coconut milk to the mixture resulting in smooth, tropical deliciousness.

ingredients:

• 1/2 lb.  Mahi Mahi fillet,skinned and cut into small dice
• juice of 3 limes
• juice of 1 lemon
• 1/2 small onion, finely diced
• 1 jalapeno pepper, finely diced
• 1 small tomato, finely diced
• 1 c. coconut milk
• sprinkle of sea salt

instructions:

How to cook Kokoda (Fijian Ceviche)

1. Place the diced fish into a bowl and cover with the citrus juice.  Refrigerate for several hours until fish is opaque.
2. Drain the fish and return to the bowl along with the tomatoes, pepper, onion and coconut milk.  Sprinkle with a bit of sea salt and toss to coat.  Chill well before serving.

NOTES:

Scaled down from a recipe provided by Beqa Lagoon Resort.

Calories
155.30

Fat (grams)
8.63

Sat. Fat (grams)
7.34

Carbs (grams)
11.61

Fiber (grams)
1.32

Net carbs
10.29

Sugar (grams)
6.28

Protein (grams)
10.28

Sodium (milligrams)
170.41

Cholesterol (grams)
35.53

https://adayinthelifeonthefarm.blogspot.com/2020/03/kokoda-eattheworld.html

Property of A Day in the Life on the Farm

#appetizers, #firstcourses, #fish,

Fish, Appetizers, First Course

Fijian

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