For breakfast most rural Fijians would eat homemade buns, roti or Topoi or simply a long loaf Fiji style bread. The bread is spread with butter and/or jam and eaten with a nice cup of tea. Tea is either made from black tea leaves, fresh lemon leaves or "Fiji grass".
Lunch in the villages is usually rourou (dalo leaves) with boiled Tapioca (Cassava) or some fresh fish soup with dalo (taro).
Dinner is usually stew, curry or soup made from meat/fish or chicken. Stews are made from meat, potatoes and vegetables, often very healthy. Soups are also very healthy because the best cuts of meat are used and lots of fresh vegetables are added.
The basic elements of Fijian food consist of sweet potatoes, taro, rice, cassava, coconut and fish, using mostly open fire or underground cooking methods. The migration of Indians to Fiji began around the year 1879.