Kéréseire

Kéréseire is a traditional Fijian dish originating from the island of Kadavu. It is a type of seafood stew, typically made with fresh fish, coconut milk, and locally sourced vegetables. The preparation often involves wrapping the ingredients in a large taro leaf or banana leaf before being steamed or baked, usually in an earth oven known as a lovo, or in a modern oven.

The key ingredients for kéréseire include white fish such as parrotfish or snapper, though other seafood like prawns can also be used. Coconut milk forms the base of the stew, providing a creamy texture and rich flavor. Common vegetables added are onions, tomatoes, and sometimes leafy greens like spinach or rourou (taro leaves). Spices like salt and pepper are used for seasoning, and some variations may include a hint of chili for a touch of heat.

Kéréseire is considered a delicacy and is often prepared for special occasions, celebrations, and feasts in Fijian culture. The method of cooking in leaves imparts a distinct aroma and tenderness to the dish. The combination of fresh seafood, creamy coconut, and aromatic leaves makes kéréseire a flavorful and satisfying meal, representative of Fijian culinary traditions. It is typically served hot and is a popular choice for visitors to experience authentic Fijian cuisine.