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In Fiji, Cassava is a local crop that sustains most families in their livelihood and is a source of income for most rural farmers. It must first be peeled and boiled before eating. There is a yellow variety but most Fijians prefer white. Fiji exports Cassava to New Zealand, Australia, Canada, and other Pacific Islands nations. When you visit Fiji, you’ll find no shortage of savory dishes across the islands. Have lunch in town at a local hotspot or enjoy dinner at one of the many world-class restaurants. Wherever you go, you’ll always be served the freshest, local ingredients the island has to offer.