Pesumi

Pesumi refers to a traditional Fijian method of cooking food, primarily root crops like taro and cassava, in an underground oven. This method involves digging a pit, heating stones within it until they are very hot, and then wrapping the food in leaves before placing it on the heated stones. The pit is then covered with more leaves and soil, creating a sealed environment that allows the food to steam and cook slowly.

The process begins with gathering suitable stones, often volcanic rocks, which retain heat effectively. These stones are placed in the pit and a fire is built on top of them. Once the stones are intensely hot, the embers and ashes are removed, and the food, typically wrapped in layers of banana or other large leaves to prevent burning and retain moisture, is carefully placed onto the hot stones. More leaves are added on top of the food, followed by a layer of damp cloth or more leaves, and finally the pit is covered securely with soil to trap the heat and steam.

Pesumi cooking can take several hours, depending on the quantity and type of food. The resulting food is known for its tender texture and smoky, earthy flavor. This cooking technique is deeply ingrained in Fijian culture, often used for communal feasts and special occasions, symbolizing unity and tradition. It is an efficient way to cook large quantities of food using readily available resources.