Wallace Chapman shares Fijian kokoda for Fiji Language Week. Photo: RNZ / Mabel Muller
In celebration of Fijian Language Week, RNZ's The Panel presenter Wallace Chapman has served up a classic raw fish dish to share with colleagues.
Chapman's Fijian kokoda is based on a recipe passed down from his grandmother, who hails from Levuka, a village in one of Fiji's outer islands.
The broadcaster says he learnt how to make a range of Fijian delicacies, like roti, taro etc. when he was younger.
"Food is central to the culture - especially raw fish. All the islands have their variation of it. Raw fish is as Fijian as it gets," said Chapman.
Wallace Chapman shares Fijian kokoda for Fiji Language Week. Photo: RNZ / Mabel Muller
The ingredients to Chapman's kokoda are no secret and he described it as a "classic" recipe.
"It's very simple - You've got coconut cream, tarakihi and garlic. I put quite a bit of chilli in it. There's carrots in it, lots of onion. I marinated it for 24 hours and that's it. Just a classic kokoda."
Fijian Language Week runs from 2 October til 8 October and celebrates the mother tongue of more than 19,000 Fijians living in New Zealand.
