The traditional Fijian meal revolves around *kakana dina* ("real food"), the staple starches — taro, yam, breadfruit — accompanied by *i coi* (fish, seafood, meat, leaves) and drizzled with *lolo* (coconut cream). On ordinary days, people eat simply around a mat; during ceremonial *magiti*, the *lovo* (earth oven) provides meats and roots for dozens of guests. *Yaqona* (kava) precedes or concludes important gatherings.

*Lolo* — thick cream extracted from grated coconut flesh pressed through pandanus or hibiscus fiber — is the sovereign ingredient of Fijian cuisine. It binds, enriches, and sweetens both savory dishes and sweets. In 19th-century Fiji, almost every meal depended on it, and its daily preparation was the work of village women.