What is “Kokoda”?

Would you have related that to food?

As per Wikipedia,

Kokoda is a station town in the Oro Province of Papua New Guinea. It is famous as the northern end of the Kokoda Track, site of the eponymous Kokoda Track campaign of World War II. In that campaign, it had strategic significance because it had the only airfield along the Track. In the decades preceding, it had been a foothills settlement near the gold fields.

The name ‘Kokoda’ was well known to many Australians after World War Two.

If you goggle “Kokoda recipe”, you will see that Kokoda is in fact a dish of raw fish, a Fijian dish made from freshly caught fish.

I have no idea how this dish got its name, perhaps from the town, Kokoda or perhaps the Pacific War soldiers were fishermen as well and invented this dish.

This fish is cooked by marinating in lime and lemon juices and often served as salad. I was introduced to this dish by someone whom I was close with.  Born in Fiji but grew up in England, he loved and learned to prepare this dish so when families get together, we would always have this much-loved Fijian specialty.

If you wish to find out more about this dish, please click here to This Island Life’s explanation of this delicious fish salad. – photo credit to This Island Life –



Here’s another simple recipe, courtesy of our celebrity chef, Nadia Lim.



Photo by Tamara West


Ratings: 5.0 / 5 FROM 2


I could eat bowls and bowls of this refreshing dish that reminds me of being at the beach and on holiday. It relies on having very fresh fish available, so ideally you are a fisher, or know one! The acid from the lime/lemon juice “cooks’’ the fish flesh without heat, firming up its texture and turning it an opaque white colour. I think trevally is the best type of fish for this dish.


2 thoughts on “Kokoda

  1. I have never heard of this Kokoda dish before, but it certainly looks light and refreshing. Served in a coconut husk too. Who doesn’t like coconut 🙂 Hope you are well, Jess. Summer is almost here 🙂

    • I love this dish. Indeed it is light and refreshing and no fishy smell at all, I have never made it myself but will certainly make one soon.
      Yes, summer is here. We have great sunny days since last week. Hope you are keeping well, Mabel. Cheers, Jess

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