KOKODA comes from the fijian word KODA which means to have it raw whether eat or drink....mostly used when you go reef fishing and there is nothing to cook your food with...All you need is some lemon and salt but coconut milk is added to take away the strong taste of lemons and raw fish...
Looking at all those Fijian dishes yummy. Every Saturday I would go to the market and bought kokoda, nama, cawaki etc and showed it to my husband via messenger who is in another country. Imagine if I had to move to another country, I'll be missing all of these.
22871987 is correct in that different parts of Fiji have our own versions of the kokoda dish and even our own names for it. Kokoda is the Bauan term (of the Central Division), which is the nominated Fijian Dialect. From my part of Fiji (the Northern Division) we too do not add water to the coconut milk concoction. You may allow the water/juice of the mature coconut to drop in to the coconut milk concoction vessel, and that can be the only liquid added.
Fiji is an island-nation like many in the Tropical Zone. It has many traditional herbs for cooking, many modern day Fijian i Taukei aren't all too familiar with, preferring to opt for the introduced garden veggies and herbs varieties. It is lovely however, to view foreign visitors to my humble island-nation, appreciating a primitive dish, prepared by an amateur chef, with an acceptance for shortcomings that may have presented itself, as the show progressed. Vinaka vakalevu.
Traditionally, kokoda would be prepared in a wooden bowl or a clay bowl. Modern Fijians have also opted to use pyrex/glass bowls or plastic bowls and even bone China bowls. Any metal vessel should not be used when making kokoda for it'll counteract the acidity in the citrus and can alter the test of the fish, which is very sensitive.
vinaka vakalevu kemuni, na vakaraitaki Viti tiko ki vuravura, kalougata tiko na veiqaravi. vakaturuweli talega. kalougata tiko na bula ni veiqaravi vei ira na saravanua.
The ingredients - the added ingredients, depends on what is available at your local Farmers' Market. Some of us use chives instead of onions, for a lighter onion taste. Italian flat leaf parsley is another ingredient he didn't use -which has become quite a staple ingredient - today. Some Fijians also opt for mint leaves, instead of the flat leaf parsley, but the more traditional ingredient would've been "coboi" which is a lemon-flavoured stalk, which you crush, then dice, then add.
No self-respecting Fijian would use mint leaves in kokoda. And I've been to hundreds of functions and eaten at most of the local restaurants and major hotels. If O had mint in my kokoda I'd send it back to the kitchen. Parsley is a good choice and so is spring onion to go in the kokoda.
An added note which you might find useful. A few of your viewing party commented on the yellow feature of the citrus. It is what we call a kumquat. Many back in the islands don't know the product name. It is available in many nurseries in the exotic/tropical citrus area.
Old world Fijians (the indigenous) would have used the husk of the coconut, braided in to coir, where it is then threaded through to form a tight lace type lace, kinda like crochet, only tighter, which is then attached to 2 cylindrical circles (one small and one large), which acted as a sieve. Modern day Fijian i Taukei either use their hands as amateur chef Paul has done here, or the more popular choices are a cheese cloth or a silk fabric made in to a pocket, which is inverted.
That's my favorite dish. Little different recipe from what my other grandmothers did. We use a lot of Fijian watercress(bele) I think.. I can't recall what kind of vegetable it is.. Thank you for your video. I really enjoy watched your video. :)
For certain, chef Paul elected to use A LOT of coconut milk. Kokoda is a salad. It's our staple seafood salad; a side dish. You may also use any number of fish varieties like shellfish, octopus, shrimps, prawns - like ceviche, only that we add coconut milk or coconut cream - as our preferred seafood salad dressing. The fish is meant to be marinated for a minimum of an hour to the maximum of 24 hours, which removes the "raw fish" element, for it is lemon/lime cooked.
We had to scrape almost 50 coconuts every other weekend because my my mom would make coconut oil in Savusavu. My dad's cop mate Kitione would help us then because he had a crush on my sister. 1972 to 1075.
IN RUGBY ITS A SAYING FIJI HAVE GOT LOTS OF WEPON IN THEIR ARMORY SAME APPLIES OFF THE FIELD NO METTER RUGBY,COOKING,FISHING OR WHAT EVER COMES ACROSS WE HAVE TALENTS.
Hello:i am Montagnard jarai tribe related to malayo polynesian speaks austronesian family from Central highland but today Central Highland controlled by vietnam . mota/ eyes jalan / trail potoa/ rock rongit/ sky. 1/ sa 2/dua ...... 7/tijuh.... 10 / pluh... 100/ sa tuh .. 1000 sa rbu or sa rbou ...
Unfortunately, amateur chef Paul elected to use the same spoon, which is also meant to be non-metallic, like a coconut spoon - to prep, then taste and then serve. A traditional i Taukei kitchen, each prep/serving bowl usually has its own spoon, where even in ancient Fiji, cross-contamination wasn't allowed. There were rules with prepping and cooking and serving. Modernisation has created the lax Fijian, breaking rules we as a people upheld in our past, to showcase unsanitary practices.
Please wear gloves when getting the coconut milk out from the coconut. All the sweat and dirt from your hands are going inside in the food which can cause food poisoning and people can be very very sick.😷 please takecare. I am not impressed 😔😫
my mother used to make me scrape the coconuts every freakn sunday for fish soup. i had no choice back than. now i miss it
Me too lol some vudi would be awesome right about now
I had to scrape coconut for rourou lol
😂😂😂😂
Fijian people are such amazing people. This dish is Brilliant! Thanks Paul & Shannon for the video
KOKODA comes from the fijian word KODA which means to have it raw whether eat or drink....mostly used when you go reef fishing and there is nothing to cook your food with...All you need is some lemon and salt but coconut milk is added to take away the strong taste of lemons and raw fish...
Looking at all those Fijian dishes yummy.
Every Saturday I would go to the market and bought kokoda, nama, cawaki etc and showed it to my husband via messenger who is in another country.
Imagine if I had to move to another country, I'll be missing all of these.
Vinaka Paul, love the Fijian spirit you display.
22871987 is correct in that different parts of Fiji have our own versions of the kokoda dish and even our own names for it. Kokoda is the Bauan term (of the Central Division), which is the nominated Fijian Dialect.
From my part of Fiji (the Northern Division) we too do not add water to the coconut milk concoction. You may allow the water/juice of the mature coconut to drop in to the coconut milk concoction vessel, and that can be the only liquid added.
'Chef' Paul is a cool dude hey...they all like that over there.He explains it all so well...great video.
o io
I'm Fijian Indian- and tried this. F*KING LOVED IT!!!!!!!!!!!!! BUT IM TOO SCARED TO TRY IT AT HOME!
looks tasty and very simple so much fijian style i love fijian food thanks
Vinaka Shannon for sharing, got me all homesick now 😂 hope you and your family had an awesome time in the islands. 🤙
Reminds me my childhood days in Rakiraki , Miss u mum.Love you Fiji.Regards from New Zealand.See you soon Viti.
Fiji is an island-nation like many in the Tropical Zone. It has many traditional herbs for cooking, many modern day Fijian i Taukei aren't all too familiar with, preferring to opt for the introduced garden veggies and herbs varieties.
It is lovely however, to view foreign visitors to my humble island-nation, appreciating a primitive dish, prepared by an amateur chef, with an acceptance for shortcomings that may have presented itself, as the show progressed.
Vinaka vakalevu.
my tummy is rumbling............literally!!
Hahahaha... " Hey! U suppose to share... "... 💸🍎💸🍎🤣🤣🤣🤣🤣
Traditionally, kokoda would be prepared in a wooden bowl or a clay bowl. Modern Fijians have also opted to use pyrex/glass bowls or plastic bowls and even bone China bowls. Any metal vessel should not be used when making kokoda for it'll counteract the acidity in the citrus and can alter the test of the fish, which is very sensitive.
when lime get yellow it taste sweet
Very nice video and kokoda very tasty food Fijian people are very smart in dat preparation I know it coz I'm form Fiji islands
vinaka vakalevu kemuni, na vakaraitaki Viti tiko ki vuravura, kalougata tiko na veiqaravi.
vakaturuweli talega. kalougata tiko na bula ni veiqaravi vei ira na saravanua.
The ingredients - the added ingredients, depends on what is available at your local Farmers' Market. Some of us use chives instead of onions, for a lighter onion taste. Italian flat leaf parsley is another ingredient he didn't use -which has become quite a staple ingredient - today. Some Fijians also opt for mint leaves, instead of the flat leaf parsley, but the more traditional ingredient would've been "coboi" which is a lemon-flavoured stalk, which you crush, then dice, then add.
No self-respecting Fijian would use mint leaves in kokoda. And I've been to hundreds of functions and eaten at most of the local restaurants and major hotels. If O had mint in my kokoda I'd send it back to the kitchen. Parsley is a good choice and so is spring onion to go in the kokoda.
beautiful work paul
I come from Fiji my grandma and grandpa has there own island in Fiji :)
Really?
Exactly where?
loved the video. bula vinaka
I love me some fresh peeled coconut
with milk
An added note which you might find useful. A few of your viewing party commented on the yellow feature of the citrus. It is what we call a kumquat. Many back in the islands don't know the product name. It is available in many nurseries in the exotic/tropical citrus area.
It's called moli kula back home
Wow great kokoda served coconut shell
Old world Fijians (the indigenous) would have used the husk of the coconut, braided in to coir, where it is then threaded through to form a tight lace type lace, kinda like crochet, only tighter, which is then attached to 2 cylindrical circles (one small and one large), which acted as a sieve. Modern day Fijian i Taukei either use their hands as amateur chef Paul has done here, or the more popular choices are a cheese cloth or a silk fabric made in to a pocket, which is inverted.
Im from Fiji..
Thats my cousin Paul..his awesome..Guess that place is called Namale Resort..
Yes, Namale. Your cousin Paul is a great guy.
@@shannonbushman
Thank you...
We from the same village (Naidi Village)near Namale Resort.. Really appreciate the video..
Vinaka (thankyou)
That's my favorite dish. Little different recipe from what my other grandmothers did. We use a lot of Fijian watercress(bele) I think.. I can't recall what kind of vegetable it is.. Thank you for your video. I really enjoy watched your video. :)
Is it Ota or lalabi
Mouthwatering
For certain, chef Paul elected to use A LOT of coconut milk. Kokoda is a salad. It's our staple seafood salad; a side dish. You may also use any number of fish varieties like shellfish, octopus, shrimps, prawns - like ceviche, only that we add coconut milk or coconut cream - as our preferred seafood salad dressing.
The fish is meant to be marinated for a minimum of an hour to the maximum of 24 hours, which removes the "raw fish" element, for it is lemon/lime cooked.
We had to scrape almost 50 coconuts every other weekend because my my mom would make coconut oil in Savusavu. My dad's cop mate Kitione would help us then because he had a crush on my sister. 1972 to 1075.
1975
We call this in fijian sua niu, husking the coconut
what fish was used....or what fish is the best to make kokoda????
Usually white fish like snapper.
Astro best fish to use is Tuna or mahimahi or Marlin but i prefer Tuna is the best
Joe Pareti Thanks man..
Thanks Manny....
Walu is the best
yum
yummmmmmmy
IN RUGBY ITS A SAYING FIJI HAVE GOT LOTS OF WEPON IN THEIR ARMORY SAME APPLIES OFF THE FIELD NO METTER RUGBY,COOKING,FISHING OR WHAT EVER COMES ACROSS WE HAVE TALENTS.
Kusima
😋 some
Hi Paul
Vinaka makes my mouth H20 will check u out when I am in Fiji
In Fiji the "da" sound is enunciated "nda". So the word is Kokoda and you say it Kokonda
"Da" 😂
Yawa seva 🤭
😋
dear Laawwwwd
You see the heavy 😂 vinaka Kai noqu
The fish meat is eaten raw- that's what makes it 'kokoda'
U from
Hello:i am Montagnard jarai tribe related to malayo polynesian speaks austronesian family from Central highland but today Central Highland controlled by vietnam .
mota/ eyes
jalan / trail
potoa/ rock
rongit/ sky.
1/ sa
2/dua ...... 7/tijuh.... 10 / pluh... 100/ sa tuh .. 1000 sa rbu or sa rbou ...
bula paul
Lol Ons Ons tiko
paul vesumona
Hi
Maleka dina
Unfortunately, amateur chef Paul elected to use the same spoon, which is also meant to be non-metallic, like a coconut spoon - to prep, then taste and then serve.
A traditional i Taukei kitchen, each prep/serving bowl usually has its own spoon, where even in ancient Fiji, cross-contamination wasn't allowed. There were rules with prepping and cooking and serving. Modernisation has created the lax Fijian, breaking rules we as a people upheld in our past, to showcase unsanitary practices.
Bula vinaka
🇧🇷🇦
Oiko kai viti Sega ni kana coconta keitou qori brass kai rambi😘👅
fijis a good boy 😊
only found in lau😎🤣🤣
Please wear gloves when getting the coconut milk out from the coconut. All the sweat and dirt from your hands are going inside in the food which can cause food poisoning and people can be very very sick.😷 please takecare. I am not impressed 😔😫
That's why it's the Fiji way
Well, I watched him wash his hands quite thoroughly. But thanks for your concern Karen.
At least wear gloves
Gloves make your hands get sweat inside not good oqo o viti tested a fijiañ way
ILI LAURAI VEI IKO NA VIAVIA VUKU ULUKAU.
Osooooo 😘😄😄😄😄😄😄😄😄😄😄
Gloves 🧤 needed 😔 Very unhealthy
No chemical in line brother it’s all natural organic
loved the video. bula vinaka