For Atlanta-based Jeet Thakker, food is more than something placed on the table. It is memory, migration, and belonging — a link between the India her family came from and the Fiji she calls home.
In her cookbook, My Love for Fiji: A Culinary Journey from the Country Where Happiness Comes Naturally, co-authored with Angela Sandhu, Thakker brings together the recipes and flavors that shaped her childhood in the South Pacific. It is a culinary tradition born at the crossroads of cultures, where Indian spices mingle with coconut cream, tropical produce, root vegetables and the ingredients of island life.
Thakker was born and raised in Fiji in an Indo-Fijian family. Her mother was a second-generation Indo-Fijian whose parents arrived during the indenture era, while her father, Gurbachan Singh, came from India in the 1940s and built a new life in Fiji. In the family kitchen, those histories came together. There were mustard seeds crackling in hot oil, fresh coriander being chopped, coconut milk, taro leaves and chilies from the backyard, and rotis puffing over an open flame.
Those memories form the heart of My Love for Fiji. Alongside familiar Indian-influenced dishes are distinctly Fijian favorites, reflecting generations of adaptation and exchange. The result is more than a cookbook. It is a family story told through food — and a celebration of a Fiji where hospitality often begins with a warm “Bula!” and a table meant to be shared.
Here are a few recipes from the book that offer a taste of that journey.
Naviavia Chicken
Description:
This chicken curry recipe combines tender pieces of chicken simmered in a rich coconut milk sauce, elevated by a splash of white wine for depth and brightness. A fragrant blend of carefully selected herbs and spices infuses the dish with layers of flavor, creating a comforting meal that’s both creamy and aromatic. The result is a deliciously balanced curry that’s perfect for any occasion. Makes 2–4 servings.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 small onion
- ½ tsp crushed ginger
- ½ tsp crushed garlic
- 1 tsp garam masala
- ½ tsp turmeric powder
- ¼ cup chicken stock
- ½ glass white wine
- 1 small tomato
- 1 tsp chopped cilantro
- ½ cup coconut cream
- 1 tbsp cooking oil
- ½ tsp salt
- 1 tsp tamarind chutney
Method
- Heat oil in a pot over medium heat. Add finely chopped onions and sauté until golden brown. Add garlic and ginger and sauté for another minute. Add turmeric powder, garam masala and a little water. Continue cooking over medium heat for another 2–3 minutes, until fragrant.
- Add the chicken breasts. Sauté for 2 minutes on one side, then turn over and continue cooking on the other side. Add chopped tomato.
- Add chicken stock and white wine. Cover and simmer for 10 minutes over medium-low heat. The sauce will thicken at this stage.
- Add coconut cream, salt and cilantro. Serve over steamed rice with tamarind chutney.
Jeet’s Tip: Chicken breast can also be cut into smaller cubed pieces before cooking.
Palusami
Description:
Palusami is a traditional Fijian and Pacific Island dish made from tender taro leaves filled with a savory mixture of coconut cream, onions, and sometimes meat or fish. The leaves are wrapped into parcels and slow-cooked until they become rich, creamy, and deeply flavorful. This cooking style is known as “lovo.” Makes 4–6 servings.
Ingredients
- 12–16 young taro leaves
- 1 can coconut cream (400 ml)
- 1 can corned mutton
- 1 medium onion, diced
- 2 medium tomatoes, diced
- 2 green chilies
- 1 tbsp crushed garlic
- 1 tbsp grated ginger
- Salt to taste
- 1 tsp lemon juice
Method
- Remove the hard central stalk from the leaves and soften them in hot water until pliable. Pat dry and stack. Keep the leaves damp but not dripping. Slight moisture helps the leaves cling when rolled, allowing the parcels to seal better.
- In a large bowl, mix coconut cream, corned mutton, onion, tomatoes, chilies, garlic, ginger, salt and lemon juice into a paste. The mixture should be wet but not soupy.
- Place a small amount of paste in the center of the leaves. Layer and repeat. Roll tightly into small packages, ensuring they are tightly sealed with no holes. Secure the ends with toothpicks if necessary.
- Place parcels seam-side down in a shallow baking dish. Cover with foil. Bake for 45–60 minutes, or steam over low heat for 60–90 minutes. Allow to rest for 10 minutes before serving.
Jeet’s Tips
- Spinach leaves can be used in place of taro leaves.
- Corned beef can be used in place of corned mutton.
- This dish is traditionally cooked lovo-style.
Spiced Sweet Potato & Banana Salad
Description:
Fijian sweet potato and banana salad is a beautiful example of how island cooking balances comfort with freshness. Tender cubes of sweet potato are gently tossed with ripe banana, creating a naturally sweet, creamy base. A squeeze of citrus brings brightness, while the contrasting textures make every bite feel both familiar and surprising. It’s a dish that celebrates simplicity, tropical abundance, and the joy of sharing food that feels like sunshine on the table. Makes 4–6 servings.
Ingredients
- 1 medium-large sweet potato
- 4 ripe bananas
- 60 ml lemon juice
- 2 tbsp vegetable oil
- 2 tsp curry powder
- 2 cloves minced garlic
- ½ cup mayonnaise
- 2 tbsp chopped spring onions
- 1 tbsp parsley, chopped
Method
- Peel and cut the sweet potato into 1-inch cubes. Place in a small saucepan with a little water and cook until just fork-tender but still firm, about 10 minutes. Drain and allow to cool. Slice the bananas and marinate them in lemon juice.
- Heat the oil in a saucepan and sauté the curry powder and garlic. Cool and mix with the mayonnaise to form a dressing.
- Combine the banana and sweet potato. Fold in the dressing and onions. Garnish with parsley.
Jeet’s Tip: Chill before serving for a cool accompaniment to any meal.
Cream Buns
Description:
The Hot Bread Kitchen in Fiji is renowned for its fluffy cream buns. These cream buns are a beloved island treat: soft, slightly sweet rolls split open and filled with a generous cloud of lightly whipped cream. They’re simple but deeply nostalgic. The contrast of the tender bread and cool, silky filling makes them especially comforting, and their humble ingredients reflect the heart of Fijian home baking—unpretentious, generous, and meant to be enjoyed together. Makes 12 buns.
Ingredients — Buns
- 4 cups bread flour
- ⅓ cup granulated sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1 cup lukewarm milk
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened
- 2–4 tbsp warm water, as needed
Mock cream
- 1 cup unsalted butter, very soft
- 1½ cups pure icing sugar
- 1 tsp vanilla extract
- 2–3 tbsp boiling water
- 6 maraschino cherries (optional)
Method
- In a bowl, combine flour, sugar, salt and yeast. Add warm milk and egg and mix until a rough dough forms. Add a little warm water if needed until the dough becomes soft and slightly tacky. Sprinkle with flour and knead until smooth. Add softened butter one tablespoon at a time until fully incorporated. Continue kneading for another 2–3 minutes until the dough becomes glossy and stretchy. Cover and allow to rise for 90 minutes, or until doubled in size.
- Turn the dough onto a work surface and divide into 12 equal pieces. Roll each into a smooth ball. Place on a lined baking tray, leaving space between each one. Cover loosely and allow to rise again for 30 minutes, until puffy and airy. Preheat oven to 400°F. Bake for 12–15 minutes until lightly golden. The buns should remain soft and pale rather than browning on top.
- For the mock cream, beat softened butter on medium-to-high speed for 4–5 minutes until pale and fluffy. Reduce speed and gradually add icing sugar, mixing until smooth. Add vanilla and continue mixing while drizzling in boiling water one tablespoon at a time. Increase speed and beat another 2–3 minutes until light and fluffy.
- Split buns and pipe mock cream into the center. Dust with icing sugar and serve. Each bun can be topped with half a maraschino cherry.
Jeet’s Tip: Sprinkle with sweetened coconut flakes if desired.
Cover photo background courtesy: Fiji.travel website. Photos of the dishes are from the cookbook and provided by the author.
