Food in Fiji

We had a great week last week speaking in a local DTS (Discipleship Training School) at YWAM Labasa on our island.  IMG_9250Our family was able to go and spend the week with them.   IMG_9241Adam did the teaching each morning, we hung out in the afternoons with the staff and students.  Our boys love it when we go and visit YWAM community!  They go crazy and soak it all up. They helped with work duties (Gideon was quite concerned that we might miss work duty because we were at an agricultural fair in town….we made it back just in time for him to go into the garden and help dig up, plant and peel cassava for supper….which is like a super starchy potato…we don’t eat it a lot but our boys all ate that night!).  They watched the rugby clinic and were very happy to wrestle, play video games, worship and pray together.  It makes me smile so big to see them so excited about community life!!  One of the things we did for the students was put on a huge feast as a little example of God’s grace in our lives…his lavish, abundant grace that is freely given.  Another evening we made apple crisp for everyone.  It was a huge treat for all!!

seagrapes20140717_140816We have also been enjoying something called seagrapes.  They are a type of seaweed and you can buy them in the market.  We found a big patch of them at a beach that we go to often and so have been making it for all of our friends!  Many of our Indian friends have never had seagrapes… it is more a Fijian thing so we have been sharing this salad far wide down our road!  So funny that we would be the ones to introduce to something that locals eat!  It is tasty and healthy!  Adam and the boys (and different friends) have gone out a few times to pick bags of grapes from the ocean.  I then clean and wash them and throw together this lovely little salad (not traditional Fijian style).


Here is the recipe – we don’t use the tuna….

Seagrape salad

1kg seagrapes

1 small onion, chopped fine

1 small carrot, peeled and grated

1 handful cilantro, chopped rough

½ small cucumber, skin peeled and chopped

1-170g tin of tuna in oil, drained

4 tblsp fresh squeezed lemon juice

2 small chilies, chopped fine (optional)

Sea salt to taste

Soak the seagrapes in water for about 5 minutes then drain and rinse them in a colander extremely well.  They can hold onto sand and will be very salty if you do not rinse them thoroughly.  Look for little bits of coral as this is what it grows on and it would be no bueno for your teeth to chomp down on a bit of that.

Add onion through tuna and stir gently to combine. Dress with lemon juice and chilies if using add sea salt to taste and toss to coat.  Store covered in the refrigerator for one hour before serving.  Serve chilled or at room temperature.

I found it here:

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