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Fijians, along with most other Pacific Islanders, have never been cultivators of cereals like potatoes, rice, sago, or any of the other staple foods. The bread and butter of the fertile islands of Fiji have been and continue to be a small selection of tropical foods, including fruits such as breadfruits and cooking bananas, as well as root crops, of which the most important are yams and taro. These have recently been supplemented by some introduced root crops, notably sweet potatoes and tapioca, or manioc.

Tavioka

Tavioka (tapioca, manioc, and CASSAVA) is a native of Central and South America and was introduced to Fiji in the mid-nineteenth century by Catholic priests. At first, it was considered an inferior root crop, suitable only for pig fodder, but eventually, Fijians developed a taste for it, not to mention a liking for its ease of planting and rapid maturity, so that now it is probably Fiji’s favorite food, though experts warn that it is of very low nutritional value. In some parts of Fiji, especially the eastern islands of Lau, the leaves are also eaten after being suitably treated to remove the poison in them.

Dalo, Colocasia esculenta

Dalo (better known in English by its Polynesian name, TARO) has a tasty but unremarkable-looking tuber that is crowned by a bunch of large, glossy, heart-shaped leaves that give a luscious green hue to any dalo plantation. Dalo is very versatile but grows best in swampy conditions or where there is very high rainfall. The young leaves are also eaten as green vegetables, often with coconut cream, and are highly nutritious. Dalo is often pounded and made into a kind of sweet pudding with caramelized coconut cream. Fijians and other Pacific islanders who have migrated to New Zealand, Australia, and North America still yearn for their dalo, so much so that it has now become an important export crop.

Kumala (Ipomea batatas)

The Kumala (SWEET POTATO) holds a special place in the history of the Pacific, being one of the few cultivated plants that were introduced into the Pacific from South America before the advent of Europeans. The tubers are like large potatoes with, as the name indicates, a sweetish taste, and the leaves of the scrambling vines are also eaten in some parts of Fiji as green vegetables, boiled in coconut milk.

Kawai (Dioscorea esculenta)

The Kawai (SWEET YAM) is a species of yam with smallish tubers containing white flesh with a sweetish taste, not unlike those floury potatoes. Like all yams, it is planted in mounds, and the growth of the tuber is matched by the growth of a spiny vine with broad, deep-green, spade-shaped leaves. It is planted around September and matures in the cool season (around June or July), thus providing a continuous supply of root crops when the main yam crop is exhausted. Kawai is particularly common in the drier parts of Fiji, especially the Macuata area of northern Vanua Levu.

Uvi Dioscorea alata

Uvi (YAMS)  In Fiji, the months of the year are largely determined by the planting, growth, harvesting, and ritual presentation of yams; indeed, the Fijian word for the year, yabaki, originally meant ‘yam-harvest’. They are planted in mounds in the cool season (June–July) and mature in about nine months. For best results, the vines are trained on real trellises. It is considered a great compliment to a man to say he is a good yam cultivator. Yams last well as long as they are protected from rodents and other pests and are often kept in specially built storehouses called valevale or lololo. There are many varieties in all shapes and sizes, but the typical yam is long and knobbly, with white flesh that can be relatively hard. Yam competitions used to be run annually in many parts of Fiji, and tubers can measure over six feet (2 meters) and weigh up to 45 kilograms. The visible part of the plant is a spiny vine that spirals to the right as it climbs, with small leaves shaped like rather pointed hearts.