Fijian kokoda
Contributed by Dr Eleni Tavola

Ingredients
500g thick, firm white fish fillets (any fish)
1 cup fresh lemon juice
1 coconut (or 1 tin of coconut cream, but
only if you’re desperate)
Salt to taste
Lemon juice to taste
Fresh chilli to taste
Optional decorative vegetables such as
onion or spring onion, tomato, capsicum
and carrot.

Method
Dice the fish and place in a bowl. Cover
with lemon juice and leave to marinate for
at least 3 hours, for best results leave
overnight.
Drain the juice and rinse fish in clean cold
water. Squeeze out excess moisture.
In a separate bowl, scrape coconut from its
shell then squeeze through a clean tea towel
to extract fresh coconut milk. If you don’t
have fresh coconut, pour tinned coconut
cream into a bowl.
Finely chop onion or spring onion, fresh
chilli, tomato and capsicum. Grate carrot.
Add fish, lemon juice, salt and optional
extras to the coconut milk. Mix and serve.

Cook Island potato salad
Contributed by Dawn Matata

Ingredients
12 peeled potatoes, boiled
1 small onion, chopped
1 tin beetroot, drained
1 cup of frozen peas (or peas and corn mix)
3-4 Tbsp chow chow pickle (depending on
taste)
3 hard boiled eggs
Best Foods mayonnaise
Lettuce leaves

Method
Cut boiled potatoes and beetroot into small
pieces.
In a large bowl combine potato, onion,
beetroot, frozen vegetables and chow chow
pickle. Add 2 Tbsp Best Foods mayonnaise
and fold ingredients until well mixed.
Line a flat dish with lettuce leaves. Spoon the
potato mixture onto the bed of leaves; be sure
to keep in it a tidy mound.
Cover this mound with a thin layer of
mayonnaise. Sprinkle with frozen peas and
grate the boiled eggs over the top.
Chill and serve.