Though they have a history steeped in political upheaval, the islands of Fiji conjure up peaceful thoughts of hammocks and pineapple drinks. As recently as 2007, a coup led by military forces installed Ratu Josefa Iloilo as president. This Pacific island group has seen trouble many times since its independence from Great Britain, who ruled them as a colony since 1874. Independence was granted on Oct. 10, 1970, a date now marked as the national holiday Fiji Day.

The theme for the 2008 Fiji Day is “Diverse Harmony for a new Fiji”. The population is made up of native Fijians, (Melanesians) and Indo-Fijians, descendants of Indian indentured servants brought to the islands by the British in the nineteenth century to work on the sugar plantations. As a result of this INdian influence, much of the cooking in Fuji involves spices. The islanders also follow the Indian tradition of eating on the floor while the family sits on mats, using no utensils, just hands.
A tradition in Fiji is the lovo, prepared by digging a large pit and then lining it with dry coconut husks. They are then set on fire and stones are heaped on top. When the flames subsides the food is wrapped in banana leaves and are lowered in the pit. Meat and fish and vegetables are cooked for about two to three hours.
Traditional Fiji foods involve many items found easily on or around the islands, such as fish, coconut and pineapple. A popular side dish is Pineapple and Sweet Potato Bake, which uses a cheese sauce on top.
Ingredients
2 medium sweet potatoes, baked, peeled and sliced into 1/2 inch slabs
1 fresh pineapple, peeled, cored and sliced into 1/4 inch slabs (or use 1 can or pineapple rings)
½ cup freshly grated coconut
¼ cup green onions, chopped
2 cups cheese sauce (see below)
sea salt and fresh ground pepper to taste
Directions
Preheat the oven to 350 F. Arrange each layer (sweet potato, pineapple, coconut, green onions) in a lightly oiled pie plate in that order, seasoning each completed layer with the sea salt and fresh ground pepper. Pour cheese sauce over top. Bake for 30 minutes. Serve hot.
Cheese Sauce
6 Tbsp butter
6 Tbsp flour
2-1/2 cups light cream
2 tsp dry mustard
2 cups cheddar cheese, grated
Combine flour and butter in heavy pan over medium heat. Cook for 2 minutes, until flour starts to brown. Slowly stir in the cream. Stir constantly until desired consistency achieved, then add cheese, mustard and salt and pepper to taste. Stir until cheese is melted, remove from heat and use immediately.