In Fiji, food lovers are fortunate to experience a rich culinary scene, representing a mix of flavors from various cultures. As modern life becomes increasingly busy, there is a growing demand for quick, healthy, and satisfying meals. With many unable to cook at home, restaurants and street food vendors become the preferred choices for convenient dining.
A common sight on the streets of Fiji is barbecue, which begs the question: why is barbecue so prevalent as a street food option, overshadowing other traditional dishes made with local ingredients?
In response to this, the Micro, Small, and Medium Enterprise (MSME) Council, part of the Fiji Commerce and Employers Federation (FCEF), is set to host its inaugural Cook-Off on September 27. This event will take place at Paradiso Restaurant and will spotlight twelve selected participants, highlighting the talents of individuals who run street food businesses, manage cloud kitchens, or sell homemade meals. The goal is to promote the creation of healthy, quick street food options that extend beyond the commonplace barbecue.
Watesoni Nata, chair of the MSME Council, expressed the desire for Fijians to recognize that street food can offer a wider variety than just barbecue. He emphasized the need for diverse, quick meals that can be enjoyed on the streets, both day and night.
With the rising prevalence of non-communicable diseases (NCDs), promoting healthy food choices is more important than ever. Fiji is rich in fruits and vegetables, which can be used to craft nutritious street food alternatives.
The Cook-Off was officially launched on August 16 at the FCEF, with 300 tickets available for purchase at $30 each through Ticket Max. The competition invites anyone passionate about food to participate, whether they are industry professionals or students.
A panel of judges will select the top three contestants out of the twelve, with prizes totaling $3,000 for first place, $2,000 for second, and $1,500 for third, along with a one-year membership in the MSME Council. Among the judges is Philippe Garand, an experienced chef with international expertise, who is committed to inspiring the creation of more local, traditional street food using indigenous ingredients.
Garand expressed, “It has to be more than just barbecue. We have so many options, and we want people in Fiji to realize that.” He highlighted the need for skill, creativity, and the ability to utilize local produce to make quick and delicious meals.
The MSME sector is fundamental to Fiji’s economy, often comprising family-run or small enterprises that constitute the backbone of the country’s business environment. The MSME Council plays a vital role within the FCEF, which prioritizes ensuring that the needs of these businesses are met and their significance recognized.
FCEF supports the MSME Council’s initiative and encourages food vendors to participate in the upcoming Cook-Off, looking to foster connections and growth opportunities that celebrate the culinary artistry within the MSME sector.
The FCEF and MSME Council extend their appreciation to supporters, including the Fiji Development Bank, Ministry of Trade, and numerous other organizations that have backed this initiative.