The food scene in Fiji is rich and diverse, reflecting a blend of various cultural influences. With the increasing pace of modern life, many people prefer quick, healthy meals, often turning to restaurants or street food. However, as one navigates the streets of Fiji, it’s apparent that barbecue is the predominant street food option. This raises the question: why has barbecue become the primary street food instead of other traditional or locally produced dishes?
In an effort to broaden the scope of offerings from street food vendors, the Micro, Small, and Medium Enterprise (MSME) Council, part of the Fiji Commerce and Employers Federation (FCEF), is organizing Fiji’s inaugural Cook-Off on September 27. The event aims to encourage creativity and innovation among food business owners—whether they operate street stalls, cloud kitchens, or every day from home.
Scheduled to take place at the Paradiso Restaurant, the Cook-Off will feature twelve contestants who will showcase their ability to create healthy, quick street food alternatives beyond just barbecue. Watesoni Nata, chair of the MSME Council, shared the vision for the event: “We want the people of Fiji to recognize that there is more to street food than just barbecue. We encourage the creation of a variety of quick, easy meals that can be enjoyed on our streets.”
With the rising concern of non-communicable diseases (NCDs), promoting healthy eating habits is essential. Fiji is home to an abundance of fruits and vegetables that could inspire nutritious street food innovations.
The Cook-Off officially launched on August 16, and 300 tickets priced at $30 are available through Ticket Max. The competition is open to passionate food lovers, including students aspiring to enter the food industry. A panel will select the top three finalists, with prizes of $3000 for first place, $2000 for second, and $1500 for third, along with a year of membership in the MSME Council.
Renowned chef Philippe Garand, who has extensive international experience, is among the judges for this competition. He advocates for a shift toward utilizing local produce in creating diverse 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.”
Moreover, the FCEF acknowledges the vital role that MSMEs play in the economy, often being family-run or individually managed. The organization emphasizes the importance of collaboration with the MSME Council to ensure that the voices, needs, and contributions of MSMEs are recognized.
The FCEF is fully supportive of this initiative and encourages food vendors to apply for the Cook-Off. This event promises to not only highlight the culinary talents of Fijian MSMEs but also foster connections and growth opportunities within the community.
The MSME Council expresses gratitude for the support received from various organizations, including the Fiji Development Bank, Ministry of Trade, Reserve Bank of Fiji, and others, all contributing to the success of this event.