A day on a Fiji farm for a 7 year old Australian boy
We are awake at 5:30 a.m. to catch the early bus to the foothills.
I have been to Fiji 4 times in the past with my son, and always wanted the experience – so today is the day!
These folk are related to a boy in my son’s class called Crevan, so they both get the day off school.
Now my son is also excited, as they have horses, and live by a river.
We meet some ladies from the village on the dusty road.
They are heading out to fish in the river for the day.
More relatives & friends of Marilyn & Dave’s I believe?
At the rear is a traditional bure.
I love their kitchen!
We then walk about 2 km through a coconut plantation to the farm.
They have many head of cattle, and grow some vegetables too, along with the coconuts that are grown and sold for copra.
When we arrive Georgy and Sulo are busy preparing the vegetable for the Lovo.
Georgy is peeling the Dalo or Taro.
Sulo is busy using a coconut milk mixture and making Palusami parcels.
Inside Lele is preparing Walu Fish for the lovo, and a potato curry she cooks in the lean-to kitchen.
Today is a big day.
Wood must be collected and chopped.
Special stones, to heat (and do not explode) must be collected from the river.
The vegetables are dug from the farm – and usually there is quite a walk to find them.
The fish is freshly caught from the sea, and that is quite a ride up the river in a boat and time fishing last night for Julian.
This will be served with fresh limes from the garden, and a topping of caramelised onion, peppers, and tomatoes, all home grown.
There are also 2 chickens that have been prepared earlier.
Time to see if the Lovo is ready.
Here it is!
No a Lovo is amazing!
The chicken takes like the most divine roast.
The Palusami parcels are like a sweet spinach pie.
The Dalo is crispy, and you could mistake it for a crispy bread roll, but it is sliced and tastes a lot like potato.
The fish melts in your mouth with the mouth-watering topping.
This has been cooked earlier, and allowed to cool. It is ripe plantain – a sister to the banana fruit but way bigger. It can be cooked green as a vegetable, or yellow as a fruit.
Cooked in a syrup, it is sweet and lovely, and a refreshing end to our superb Fijian feast.
It is already mid afternoon, and the boys beg “Uncle Julian” continually to take them down the river in his wooden boat. We pile in and take off down the water tributaries, to the main river. At the mouth of the tributary, we find about 20 ladies (yes it is some of the ladies we met at our first village on the way to the farm) with a net right across the river fishing. This is illegal, and Julian will need to report them, as they are fishing in the breeding waters.
Julian wants to show us where the river meets the sea. We are now in the main river, and it is just magical and peaceful, and extremely beautiful. The memories may not be snapped by my camera, but they are forever in my mind.
We head back, and alas we run out of fuel. We have come a long way! Fortunately Julian – who is about 60 at a guess, is tall and strong, and has a long tree branch to pole us back. The boys jump in and out of the boat as we find sand banks, and run along and hop back in. It feels more like a gondola ride! It is serene and magical.