Fijian cuisine is a vibrant blend of flavors influenced by the islands' diverse cultures, including Polynesian, Indian, and Chinese traditions. Staples like taro, cassava, and rice are commonly used, often accompanied by fresh seafood, such as fish and prawns. One of the most popular dishes is kokoda, a refreshing ceviche made with raw fish marinated in lime juice and mixed with coconut cream, onions, and tomatoes. Meals are often enjoyed with family and friends, reflecting the communal spirit of Fijian culture.