Traditional Fijian Delicacy Kokoda with boiled cassava
Traditional Fijian Delicacy Kokoda (marinade of raw fish and cut vegetables such as carrot & cucumber) usually served cold with boiled cassava very typical of Pacific island signature staple food and spicy bird eye chilly. The making process of this special dish begins with raw Walu fish marinated in freshly squeezed lemon or lime juice and left to cook for few hours. Then, thick coconut milk is added after cooked with diced tomatoes, chili & salt to tantalize the taste buds. Subsequently, it is left in the fridge for an hour then ready to be served.
View Full Image on Dreamstime
Keywords:
addedafterbasilbeginbirdboiledbudscarrotcassavacevichechilichillicoconutcoldcookcucumbercutdecorationdelicacydiceddisheyefewfijifijianfishfoodfreshfreshlyfridgehoursislandjuicekokodalemonlimemakingmarinademarinatedmilkmincedpacificpreparedprocessrawsaltseafoodservedsignatureslicedspecialspicysqueezedstapletantalizetastethicktomatoestraditionaltropicaltypicalusuallyvegetableswalu
Username: Stbernardstudio
Editorial: No
Width: 3523 pixels
Height: 2304 pixels
Downloads: 1
Image ID: 75430306