Tricky3 - Goggling Fiji - FijiFAQ#1a - So, when's the goggling best?

5/8/2006 - FijiFAQ#1a - So, when's the goggling best?

That depends on whether you like it rough (or mind it rough, the water that is), how much you care about visibility and how much you feel the cold when you are diving and snorkelling...

During the tropical winter it is much windier and the seas are much rougher, with heavy swells and surface chop. However, because these winds are also accompanied by cooler, clearer water, the visibility is much better from June to November.

During the rainy summer season visibility is reduced by river run-off and plankton blooms, bringing average visibility down to around 10m, compared with 20m+ during the winter. However, the surface of the sea is ofen like glass at this time of year and it is much easier, more comfortable and safer to get to sites which are further away and/or exposed during the winter months. The water also gets up to about 30 degrees centigrade during January and February and you can dive without an exposure suit of any kind.

So, in summarry...

May-November: Rough seas travelling to/from dive sites with cooler, clearer water.

December-April: Calmer, warmer water but with reduced vis.

5/8/2006 - Eke Takare I Roto Ite Akari

Posted by Homer

(Curried Octopus in Coconut Sauce)
A seafood recipe from that South Pacific paradise, the Cook Islands. Cooking times are guesses.
1. Clean the octopus removing the ink sac from the head.
2. Place the whole octopus in a pot over medium heat.
3. The water from the octopus will provide the cooking liquid.
4. Wash hands after handling the octopus as some people will get a skin rash.
5. Simmer until tender.
6. Get rid of the cooking water.
7. Cut the tentacles into bite sized pieces.
8. Heat the coconut cream in a saucepan with the seasonings and onion.
9. Add the octopus pieces and reheat.
10. Serve with cooked root vegetables or rice.

Permanent Link

5/8/2006 - Vaka Viti...

Posted by rickydazla

That would be kuita vaka lolo and you'd probably get it with piles of cassava (tapioca) and dalo (taro).

Permanent Link

5/8/2006 - School Dinnerz

Posted by Homer

Mmmmm - tapioca!

Permanent Link

6/8/2006 - Forget my head . . .

Posted by Homer

and the ingredients:
1 whole fresh octopus
coconut cream
salt, to taste
pepper, to taste
1 small onion, chopped
curry powder

Permanent Link

6/8/2006 - Htapodi Me Makaronaki Kofto

Posted by Homer

(Stewed Octopus With Macaroni)
This is really quite delicious. If you've never tried octopus, I urge you to. It is meaty and rich-tasting, and the macaroni tastes wonderful cooked in the rich juices it produces.
2 lbs octopus, thawed if frozen
1 cup red wine
1 garlic clove, minced
1 medium onion, chopped fine
1 bay leaf
1/2 cinnamon stick (or 1/2 tsp ground)
3 cups diced fresh tomatoes or canned tomatoes, diced
1/4 cup olive oil
1/2 lb elbow macaroni, cooked until still quite al dente (3-4 minutes before you'd normally drain it)
1 1/2 tablespoons butter

4 servings

1 hour 20 mins prep

Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off - this is the moisture it will cook in).
Add the red wine, garlic, onion, bay leaf and cinnamon and cover the pot.
Bring to the boil over low heat.
It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
Remove the octopus and let cool until cool enough to handle and cut into bite-size pieces.
Meanwhile, in pot you have cooked the octopus in, add tomatoes and olive oil. Boil for 8-10 minutes to bind the sauce.
Stir in the cut octopus and nearly-cooked macaroni and simmer for the remaining 3-4 minutes required to cook your macaroni (if mixture appears too dry, add some of the pasta cooking water - you want this quite 'moist' but not soupy).
Stir in butter. Remove bay leaf and cinnamon stick.

Bon Appetit.

Permanent Link