The culinary scene in Fiji is marked by a rich diversity, blending flavors from various cultures. With modern lifestyles increasingly favoring quick, healthy meals, many individuals turn to restaurants or street food when cooking at home isn’t viable. However, during walks through Fijian streets, one will find that barbecue dominates street food offerings. This raises the question: why is barbecue the preferred choice over other traditional dishes made from local ingredients?
To inspire street food vendors to expand their menus, the Micro, Small, and Medium Enterprise (MSME) Council, part of the Fiji Commerce and Employers Federation (FCEF), is organizing the inaugural Cook-Off on September 27. This event will take place at Paradiso Restaurant’s grounds and will feature 12 selected participants, showcasing the talents of those operating food businesses, cloud kitchens, or selling food from home. The goal is to promote innovative, healthy street food options beyond the typical barbecue fare.
Watesoni Nata, chair of the MSME Council, emphasized the initiative’s aim: “We want the people of Fiji to recognize that there is more to street food than just barbecue, whether during the day or night. We encourage the creation of a variety of quick, easy meals that can be enjoyed on the streets.”
Promoting healthy life choices is crucial, especially with the rise of non-communicable diseases (NCDs). Given Fiji’s abundance of fruits and vegetables, there is ample opportunity to develop nutritious street food offerings.
The Cook-Off was officially launched on August 16 at the FCEF, with 300 tickets available for $30.00 through Ticket Max. Open to anyone with a passion for food, the competition invites both industry professionals and students aspiring to enter the culinary field.
The top three contestants, selected by a panel of judges, will receive monetary awards: $3000 for first place, $2000 for second, and $1500 for third, alongside a year of membership with the MSME Council. Renowned chef Philippe Garand, known for his extensive international experience, is one of the main judges and advocates for a future of local, traditional street food that utilizes local produce.
Garand noted the potential variety in street food options, stating, “It has to be more than just barbecue. We have so many options, and we want people in Fiji to realize that. We need skills, creativity, and the ability to use local produce to create something delicious and quick that people can enjoy.”
The MSME sector plays a vital role in the Fijian economy, with many enterprises being family-run or individually managed. The FCEF values its partnership with the MSME Council, highlighting the importance of addressing the needs and contributions of these businesses.
The FCEF supports this initiative and encourages food vendors to participate in the upcoming Cook-Off event. The collective efforts aim not only to celebrate the culinary skills of MSMEs but also to foster lasting connections and opportunities for growth.
The MSME Council expresses gratitude for the support received from various organizations, including the Fiji Development Bank, the Ministry of Trade, and the Reserve Bank of Fiji, among others. The Council looks forward to the event and appreciates the community’s involvement.