Nokat

Nokat refers to a traditional Fijian dish. It is a method of cooking food, particularly root vegetables like taro or cassava, in an underground oven. This oven, also called a lovo, is constructed by digging a pit in the ground, lining it with hot stones, and then covering the food with leaves and earth to cook slowly. The nokat process imbues the food with a distinct smoky flavor and a tender texture. It is a common practice during celebrations and communal gatherings in Fiji, highlighting the importance of shared food and tradition. The preparation involves a significant amount of labor, from digging the pit to gathering fuel for the fire and preparing the food. Once the stones are heated, the food is wrapped in banana leaves or other suitable foliage to protect it from direct contact with the earth and to retain moisture. The pit is then covered with more leaves, mats, and finally soil, creating an insulated environment for slow cooking. The cooking time can vary depending on the size and type of food, but it typically takes several hours. After the cooking period, the earth is carefully removed, revealing the steaming and fragrant food. This communal cooking method fosters a sense of togetherness and is an integral part of Fijian cultural heritage.