The Ultimate Fiji Food Tour: https://youtu.be/fSEj5lHgYYo T-shirts: https://store.migrationology.com/ Ghost Chili: https://amzn.to/3PNTvNQ KADAVU ISLAND, FIJI - On our final day cruise to remote Fiji, we stopped for the day at Kadavu Island. It just happened to be just turning to sea urchin season and so we were treated to one of the greatest Fijian foods ever - fresh sea urchins smoked over dry coconut branches!Thank you to my friend Andhy Blake for arranging my trip to Fiji: https://www.instagram.com/andhy_blake/ and to Captain Cook Cruises (https://www.captaincookcruisesfiji.com/) for taking us on this once in a lifetime Fiji cruise to the remote Lau Islands - only accessible by boat.During the cruise we happened to meet up with Vince and Myra, and Vince is originally from Kadavu Island. He kindly invited us over to his relatives home, where we immediately went fishing for fresh sea urchins. After gathering a few dozen we headed back to the beach where they gathered dry coconut tree branches, placed the sea urchins on top of them, and then and then burned the entire pile. It was something definitely unique! The smoke just barely entered the sea urchins, giving them a fragrance but not cooking them. They were so pure, so sweet, so incredibly tasty with some Fiji limes and chilies.Aunty also made a specialty called qiliqili with made from cassava balls and coconut boiled in lemon leaves.Another day of amazing local Fijian food!Social Media:Facebook: https://www.facebook.com/markwiensfoodvideos Instagram: https://www.instagram.com/migrationology/ Tiktok: https://www.tiktok.com/@markwiens T-shirts: https://store.migrationology.com/ Ghost Chili: https://amzn.to/3PNTvNQ Camera gear I use: https://amzn.to/3FVdBUd (some of these are Amazon affiliate links)
