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Stuffed Eggplant Recipe is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 1 large eggplant
• 1/2 cup cooked rice
• 1/2 cup chopped tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1/4-inch thick shells. Chop the eggplant flesh and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped eggplant, onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Stir in the cooked rice, chopped tomatoes, parsley, feta cheese, salt, and black pepper.
5. Fill the eggplant shells with the rice mixture and place them in a baking dish. Sprinkle the tops with Parmesan cheese.
6. Bake the stuffed eggplants for 20 minutes, or until they are heated through and the cheese is melted and golden. Serve immediately.

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	355 kcal
Fat	16 g
Saturated Fat	6.9 g
Carbohydrates	75.1 g
Protein	27.2 g
Sodium	1572.3 mg
Cholesterol	50.7 mg

Seafood Spinach Quiche Recipe is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.

If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.

Ingredients:

• 1 pie crust
• 4 eggs
• 1 cup milk
• 1 cup heavy cream
• 1 cup shredded cheese
• 1/2 cup cooked and chopped shrimp
• 1/2 cup cooked and chopped crab meat
• 1 cup fresh spinach, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together the eggs, milk, heavy cream, cheese, shrimp, crab meat, spinach, salt, and pepper until well combined.
3. Place the pie crust in a 9-inch pie dish and pour the egg mixture into the crust.
4. Bake in the preheated oven for 45-50 minutes, or until the quiche is set and the crust is golden brown.
5. Let the quiche cool for 10 minutes before serving. Enjoy!

Helpful Tips

• Use the freshest seafood you can get for the best flavor.
• Do not overcook the seafood or it can turn firm too quickly.
• Serve with simple sides so the main flavor stays clear.

FAQ

Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.

How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.

What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	1057 kcal
Fat	83.5 g
Saturated Fat	36.4 g
Carbohydrates	97.1 g
Protein	63.1 g
Sodium	1834.3 mg
Cholesterol	583.2 mg

Egg Curry In Coconut Milk Recipe is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 1 tablespoon vegetable oil
• 1 small onion, finely diced
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup unsweetened coconut milk
• 1 cup water
• 2 tablespoons tomato paste
• Salt, to taste
• 4 eggs, hard-boiled and peeled
• 1/4 cup chopped fresh cilantro leaves, for garnish

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, ginger, and garlic and cook until the onion is soft and translucent, about 5 minutes.
2. Add the ground coriander, cumin, turmeric, cinnamon, cardamom, and cayenne pepper (if using) and cook for another minute, until fragrant.
3. Stir in the coconut milk, water, and tomato paste and bring the mixture to a simmer. Season with salt, to taste.
4. Carefully add the hard-boiled eggs to the saucepan and gently stir to coat them with the sauce.
5. Simmer the curry for about 10 minutes, until the sauce has thickened and the eggs are heated through.
6. Serve the coconut egg curry hot, garnished with chopped fresh cilantro leaves. Enjoy!

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	75 kcal
Fat	5.1 g
Saturated Fat	0.9 g
Carbohydrates	26.5 g
Protein	22.7 g
Sodium	10261.9 mg
Cholesterol	42 mg

Dhal Soup (Lentil soup) Recipe is a simple soup recipe with straightforward ingredients and a comforting, home-style method that fits everyday cooking.

If you enjoy this kind of recipe, you may also want to try our coconut fish soup or shellfish soup.

Ingredients:

• 1 cup red lentils
• 1 tablespoon vegetable oil
• 1 onion, diced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon chili powder
• 4 cups water
• 1 can (14.5 ounces) diced tomatoes
• 1 cup frozen peas
• Salt, to taste

Instructions:

1. Rinse the lentils in a fine-mesh strainer and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and cumin seeds and cook until the onion is softened and lightly browned, about 5 minutes.
3. Add the ground coriander, turmeric, ground cumin, ginger, cinnamon, and chili powder and cook for 1 minute, stirring constantly.
4. Add the water, lentils, tomatoes, and peas to the saucepan and bring to a boil. Reduce the heat to low and simmer until the lentils are tender, about 20 minutes.
5. Season with salt to taste and serve.

Helpful Tips

• Let the flavors simmer long enough to come together.
• Taste near the end and adjust the seasoning before serving.
• Serve with a simple side if you want a fuller meal.

FAQ

Can I make this soup ahead?
Yes. Soups often reheat well and can taste even better after resting.

How do I adjust the thickness?
Add more liquid for a lighter soup or simmer longer for a thicker finish.

What goes well with it?
Bread, rice, or a simple salad can pair well depending on the soup.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	260 kcal
Fat	5.5 g
Saturated Fat	0.9 g
Carbohydrates	45.8 g
Protein	65.8 g
Sodium	10341 mg
Cholesterol	99.9 mg

Fiji Recipe Upgrade

This crab curry page overlaps with another suruwa crab recipe, but it still ranks well enough to merit a cleaner reader path and stronger canonical-style internal links to the crab curry cluster.

By Pacific Island Recipe · Updated April 24, 2026

Start here

This crab curry page overlaps with another suruwa crab recipe, but it still ranks well enough to merit a cleaner reader path and stronger canonical-style internal links to the crab curry cluster.

Try next:

Curry Crab Recipe (suruwa kekra)Cook curry crab, or suruwa kekra, with Fiji-style curry flavor and coconut-friendly seafood serving ideas.Fiji Coconut Crab Curry RecipeMake fiji coconut crab curry with Fiji-style ingredients, clear steps, helpful tips, and nutrition facts for a practical island recipe page.Crab Vakasoso, Crab In Coconut Cream RecipeCook crab vakasoso with crab and coconut cream for a rich Fiji-style seafood dish.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

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Ingredients

• 1 lb crab meat
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• Juice of 1 lime
• Salt and pepper to taste

Steps

1. In a medium-sized pot, heat the vegetable oil over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, turmeric, cumin, and cayenne pepper and cook for an additional minute, stirring constantly.
4. Add the crab meat and cook for a few minutes, until it is heated through.
5. Add the coconut milk, chicken broth, sugar, fish sauce, and lime juice to the pot and bring the mixture to a simmer.
6. Simmer for 10 minutes, or until the sauce has thickened and the crab is cooked through.
7. Season with salt and pepper to taste.
8. Serve the crab curry with steamed rice and garnish with fresh cilantro, if desired. Enjoy!
9. Serve with simple sides so the main flavor stays clear.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Rourou Recipe (Taro Leaves in Coconut Cream)

Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

View recipe

FAQ

Can I make this recipe ahead?

You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.

What should I serve with it?

Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.

Can I adjust the coconut flavor?

Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.

About This Version

This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.

More Fiji Crab Recipes

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Curry Crab Recipe (suruwa kekra)

Cook curry crab, or suruwa kekra, with Fiji-style curry flavor and coconut-friendly seafood serving ideas.

View recipe

Fiji Coconut Crab Curry Recipe

Make fiji coconut crab curry with Fiji-style ingredients, clear steps, helpful tips, and nutrition facts for a practical island recipe page.

View recipe

Crab Vakasoso, Crab In Coconut Cream Recipe

Cook crab vakasoso with crab and coconut cream for a rich Fiji-style seafood dish.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	109 kcal
Fat	14.9 g
Saturated Fat	9.7 g
Carbohydrates	59.1 g
Protein	43.3 g
Sodium	909.5 mg
Cholesterol	51 mg

Pacific Island Recipe Upgrade

Shellfish soup belongs in the seafood cluster but needed a stronger structure and better links to coconut fish, crab, and Samoan soup pages. This upgrade makes it more useful for readers who arrive from search.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Shellfish soup belongs in the seafood cluster but needed a stronger structure and better links to coconut fish, crab, and Samoan soup pages. This upgrade makes it more useful for readers who arrive from search.

Try next:

Samoan Fish Head Soup RecipeCook Samoan fish head soup with a practical home method and Pacific seafood serving ideas.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

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Email Address

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Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups seafood stock
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/4 cup chopped shallots
• 1 tbsp chopped fresh thyme
• 1 tsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp cayenne pepper
• 1 pound mixed shellfish (such as river kai, small clams, oysters)
• Bread, rice, or a simple salad can pair well depending on the soup.

Steps

1. In a large saucepan, melt the butter over medium heat.
2. Whisk in the flour until smooth and bubbly. Cook for 1-2 minutes, stirring constantly.
3. Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the flavors have melded and the soup is slightly thickened.
4. Add the shellfish to the soup and cook for an additional 5-6 minutes, or until the shellfish are cooked through.
5. Serve the soup hot, garnished with additional chopped parsley if desired. Enjoy!
6. Let the flavors simmer long enough to come together.
7. Taste near the end and adjust the seasoning before serving.
8. Serve with a simple side if you want a fuller meal.
9. How do I adjust the thickness?
10. Add more liquid for a lighter soup or simmer longer for a thicker finish.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Grilled Mahimahi

Grill mahimahi with simple seasoning for a Pacific-style fish dinner with serving ideas and seafood pairings.

View recipe

Nama Salad (Sea Grapes) Recipe

Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.

View recipe

Vudi Vakasoso (Plantain in Coconut Milk)

Make vudi vakasoso with plantain and coconut milk for a soft Fiji-style side or dessert with simple island flavor.

View recipe

FAQ

Can I make this recipe ahead?

You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.

What should I serve with it?

Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.

Can I adjust the coconut flavor?

Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.

About This Version

This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.

More Pacific Seafood Soups

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Samoan Fish Head Soup Recipe

Cook Samoan fish head soup with a practical home method and Pacific seafood serving ideas.

View recipe

Lobster Curry

Cook lobster curry with island-style spices and a rich sauce for a Pacific seafood curry meal.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	264 kcal
Fat	53.4 g
Saturated Fat	16.4 g
Carbohydrates	38.6 g
Protein	45.4 g
Sodium	7165.4 mg
Cholesterol	120.4 mg

Eggplant Dip

Eggplant Dip (Baigan Choka) Baba Ganoush Recipe is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 1 eggplant
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Olive oil
• Chopped fresh parsley or mint for garnish (optional)

Instructions:

1. Preheat the oven to 400 degrees F.
2. Slice the eggplant in half lengthwise and place cut-side-down on a baking sheet. Roast in the oven for 30-40 minutes, or until the eggplant is soft and the skin is wrinkled.
3. Allow the eggplant to cool slightly, then scoop the flesh into a food processor or blender.
4. Add the tahini, garlic, lemon juice, cumin, salt, and pepper to the food processor or blender with the eggplant.
5. Process until the dip is smooth and creamy.
6. Transfer the dip to a serving dish and drizzle with olive oil.
7. Garnish with chopped parsley or mint, if desired.
8. Serve the dip with pita chips, vegetables, or crackers. Enjoy!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	444 kcal
Fat	36.8 g
Saturated Fat	5.2 g
Carbohydrates	37.9 g
Protein	15.6 g
Sodium	2049.1 mg
Cholesterol	0 mg

Marry Me Chicken Recipe is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

To make “Marry Me Chicken”, you will need the following ingredients:

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste

1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper, and add them to the skillet. Cook for about 5 minutes on each side, or until they are cooked through and lightly browned.
3. Remove the chicken from the skillet and set it aside on a plate.
4. Add the chicken broth, white wine, heavy cream, Dijon mustard, parsley, and thyme to the skillet. Bring the mixture to a simmer, and cook for about 5 minutes, or until it has reduced slightly and thickened.
5. Return the chicken to the skillet and toss it in the sauce to coat. Cook for an additional 2-3 minutes, or until the chicken is heated through and the sauce has thickened.
6. Serve the chicken immediately, garnished with additional parsley and thyme, if desired. Enjoy!

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	204 kcal
Fat	20 g
Saturated Fat	7.3 g
Carbohydrates	26.3 g
Protein	91.3 g
Sodium	10942.4 mg
Cholesterol	239.3 mg

Fiji Recipe Upgrade

Kokoda is one of the best-known Fiji seafood dishes, combining fresh fish, citrus, coconut milk, and crisp vegetables. It is bright, cooling, and ideal for hot-weather meals when you want something island-style without heavy cooking.

By Pacific Island Recipe · Updated April 26, 2026

Start here

Kokoda is one of the best-known Fiji seafood dishes, combining fresh fish, citrus, coconut milk, and crisp vegetables. It is bright, cooling, and ideal for hot-weather meals when you want something island-style without heavy cooking.

Try next:

Nama Salad (Sea Grapes) RecipeMake nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.Rourou Recipe (Taro Leaves in Coconut Cream)Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

New Pacific recipes, island desserts, and practical home-cooking ideas straight to your inbox.

Email Address

Subscribe

Ingredients

• 1 lb very fresh firm white fish, diced
• 1 cup lime or lemon juice
• 1 cup coconut milk
• 1 small red onion, finely chopped
• 1 tomato, diced
• 1/2 cucumber, diced
• Fresh cilantro or coriander, chopped
• Salt and pepper, to taste

Steps

1. Place the diced raw fish in a glass or non-reactive bowl and pour over the lemon or lime juice.
2. Cover and refrigerate until the fish turns opaque and looks lightly cured.
3. Drain off most of the citrus juice, then add the coconut milk, onion, tomato, cucumber, and cilantro.
4. Season with salt and pepper to taste and stir gently.
5. Chill for at least 30 minutes so the flavors come together.
6. Serve cold, with extra herbs on top if you like.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Use very fresh fish and keep it cold from start to finish.
• Do not drown the cured fish in too much citrus after it has turned opaque or the flavor can get too sharp.
• Coconut milk should balance the acidity, not disappear behind it.

Substitutions and variations

• Tuna and mahi mahi are both good options for kokoda.
• Add finely chopped chilli if you want more heat.
• You can use spring onion instead of red onion for a milder bite.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Nama Salad (Sea Grapes) Recipe

Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.

View recipe

Rourou Recipe (Taro Leaves in Coconut Cream)

Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

View recipe

FAQ

Can kokoda be made ahead?

It is best the day you make it, but you can cure the fish and prep the vegetables ahead, then combine them close to serving.

Is kokoda like ceviche?

It shares the citrus-cured idea, but the coconut milk gives kokoda its own Fiji identity and creamier finish.

What should I serve with kokoda?

Try it with nama salad, rice, roast cassava, or a larger lovo-style spread.

About This Version

This page keeps the familiar Fiji kokoda structure of citrus-cured fish finished with coconut milk and crisp vegetables, while emphasizing safe handling and simple prep.

More Pacific Seafood Recipes

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Nama Salad (Sea Grapes) Recipe

Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.

View recipe

Rourou Recipe (Taro Leaves in Coconut Cream)

Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

View recipe

Pacific Island Recipe Gallery

Browse a visual gallery of Pacific Island dishes and desserts, with each image linking to a full recipe on Pacific Island Recipe.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	214 kcal
Fat	11.2 g
Saturated Fat	8.4 g
Carbohydrates	4.8 g
Protein	24.1 g
Sodium	182 mg
Cholesterol	45 mg