🇫🇯 The Ultimate Fiji Food Tour: https://youtu.be/fSEj5lHgYYo
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LAU ISLANDS, FIJI – We’re in extremely remote Fiji, in the Lau group of islands, also some of the most beautiful and unvisited islands in Fiji. We had the special opportunity to go into a number of island Fijian villages to learn about the culture and especially cook and eat the local food.
Thank you to my friend Andhy Blake for arranging my trip to Fiji: https://www.instagram.com/andhy_blake/ and to Captain Cook Cruises (https://www.captaincookcruisesfiji.com/) for taking us on this once in a lifetime Fiji cruise to the remote Lau Islands – only accessible by boat.
1. Vanua Balavu Island, Lau Islands, Fiji
We arrived to our first island called Vanua Balavu. I love how Fiji is very traditional and when you arrive to a village they still have a protocol to respect the traditional land owners and ask the permission of the village Chief. To do so we brought kava with us to present to the Chief and once accepted we were able to be on the island and start filming. They prepared a dish called Vakasakera, moringa leaves with coconut milk, barracuda fish, and some local shellfish similar to abalone. After an amazing meal, we toured and swam around the Bay of Islands – spectacular!
2. Fulaga Island, Lau Islands, Fiji
We continued our cruise in Fiji to the Fulaga islands, sometimes regarded as the most beautiful islands in all of Fiji – maybe in the South Pacific. The island is famous for their local sea cockles, which looked quite a lot like huge blood cockles. They harvested them right out of the ocean then opened them up and marinated them with onions and lime juice and coconut milk. Freshest and most delicious cockles ever.
3. Kabara Island, Lau Islands, Fiji
Finally to continue this remote Fijian food tour we visited Kabara island where they prepared, along with Captain Cook Cruises, a Fijian lovo for 100 people! A lovo is the Fijian version of an underground hot rock oven which is common throughout Melanesia and Polynesia and in other cultures around the world. It was a fantastic process and the food was smoky and tender.
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