kantjamo

Kantjamo is a traditional Fijian dish made from taro leaves, coconut milk, and often meat or fish. It is a staple in Fijian cuisine and is prepared in various ways across different islands and families. The core ingredients are taro leaves, which are first boiled or steamed to soften them, and then cooked with coconut milk. This process creates a creamy, flavorful stew.

Often, pork, chicken, or fish is added to kantjamo to enhance its protein content and taste. The meat or fish is typically cooked with the taro leaves and coconut milk, allowing the flavors to meld together. Some variations may include onions, garlic, and other seasonings to further develop the dish's aroma and complexity.

Kantjamo is usually cooked in a pot or in an earth oven called a lovo, a traditional Fijian method of slow-cooking food wrapped in leaves over hot coals. The lovo imparts a distinct smoky flavor to the dish. It is commonly served as a main course, often accompanied by other Fijian staples like rice or cassava. The preparation and consumption of kantjamo are significant aspects of Fijian culinary heritage and social gatherings.