Fijian Tomato Soup Recipes

FIJIAN TOMATO SOUP

Steps:

• Wash the rice, add to 3 cups boiling water and boil for 30 minutes.
• Cook the onion in a pan with the dripping till tender but not brown.
• Add the tomatoes and pepper and simmer for 10 minutes.
• Rub the mixture through a strainer into the boiling rice and water.
• Add the salt, pepper and sugar and sprinkle the parsley and paprika on top of the soup when serving.

DAHL SOUP - FIJIAN INDIAN VERSION

Steps:

• Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
• Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
• Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
• Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
• Add onion mixture to soup.
• Garnish with chopped coriander and serve with roti bread or poppadoms.
• Optional: A skinned, finely chopped tomato can also be added to soup when serving.
• Enjoy!

FIJIAN FISH LOLO

Steps:

• For casava or dalo. Peel the skins cut into 1 inch thick slices.
• Boil in salted water until soft. Test by poking with a fork, it should be soft yet firm, not too soft. drain water and steam on low heat for 5 to 7 minutes.
• For main dish:.
• Heat oil in sauce pan.
• Add chopped onion, garlic, chili.
• Sautee until onions are translucent, do not brown.
• Season fish with Salt and pepper.
• Add fish to pan, stir for a few minutes.
• Add coconut milk.
• Bring to boil then turn the heat low and simmer for 10 minutes.
• Add salt and pepper to taste, top with herb (basil, corriander -- ).
• Serve with Casava, taro root or over rice.