In the early 1800s, when Europeans arrived in Fiji, they learned from the indigenous Fijians that the Nakama hot springs in Savusavu were ancient and had been utilized for various purposes, primarily for cooking food without the need for fire.
Recently, a team from The Sunday Times visited these hot springs to prepare a simple breakfast, experiencing a tradition that has been enjoyed by residents for generations. For a cost of three dollars, they took a taxi from the town to Nakama Road, which leads to the hot springs and the nearby Hot Springs Hotel, offering stunning views of the clear harbour.
As they approached the attraction, their taxi driver enthusiastically remarked that no visit to Savusavu is complete without experiencing the hot springs. Unbeknownst to him, the team had brought ingredients for their meal, including eggs, tea buns, Tang juice, bottled water, and baked beans.
Upon arrival, they noticed that a communal pot of food was already cooking in one of the pools, while locals were preparing breadfruit to be enjoyed later with tinned fish. The hot springs, once overlooked and neglected, have undergone significant improvements, with landscaping, stone walls, and seating areas for visitors.
Historical records indicate that the Savusavu hot springs were first scientifically described in 1864 by American geologist James D. Dana, who noted the existence of five boiling springs. Subsequent visitors, including travel writer Constance Gordon-Cumming and botanist John Horne, documented the springs’ impressive jets of water in the late 19th century.
The hot springs have experienced fluctuations in activity over the years. Significant eruptions were reported in the late 1950s, but they now no longer reach the heights once recorded. Today, the springs offer a unique cooking method that is both cost-effective and environmentally friendly.
Local villagers and businesses continue to harness the geothermal resources for cooking, providing an affordable option compared to gas or electric stoves. One popular establishment, Three Yokes Café, utilizes the hot springs to prepare their renowned beef soup, emphasizing sustainable practices.
The hot springs remain a vital resource for the Savusavu community and a natural attraction for tourists, enhancing the area’s appeal and providing a glimpse into the region’s rich geological history.