Fiji Vacations Kitchen Spotlight: Koro Sun Resort’s Papaya Soup & Bean Salad
This article is the first of four in the mini-series, Fiji Vacations Kitchen Spotlight. Check back later this month for more articles in the series.
This February the Fiji Vacations Kitchen Spotlight will highlight some great chefs in Fiji, discuss resort cuisine, and suggest some yummy Fijian recipes to try at home. If these dishes don’t make you want to hop on an airplane to Fiji right now, we will be very surprised!
First up this month, we take a look at two tasty dishes from inside Chef Joeli’s kitchen at Koro Sun Resort. You might remember we profiled this magical resort and its new Floating Edgewater Bure accommodation a few months ago here.
Koro Sun Resort is tucked in northern Fiji’s Vanua Levu with 160 acres of paradise for a nature lover’s dream vacation. The resort also has great restaurant options for guests to enjoy. Stays at Koro Sun Resort come inclusive of three gourmet meals each day and afternoon tea. (All beverages are an additional charge.) The meals are prepared with local, fresh ingredients from Koro Sun’s organic garden, located on the resort plantation.
Koro Sun’s Pacific Rim-style cuisine is offered throughout all the restaurants at the resort. Matakau Restaurant is the resort’s main dining restaurant with three-course menus and fresh, local food daily. It is located in the central clubhouse of the resort. Oceanfront Seaside Restaurant boasts stunning water views and views of Lotu Island. This special venue makes a very romantic setting.
There is also Wai Bar (Wai meaning water), located at the new Edgewater Beach Club with a swim up bar offering service directly from the infinity edge swimming pool. Spectacular sunsets can be seen while sipping a cocktail or snacking on light pool side snacks and kebabs.
And now for the recipes you’ve been waiting for!
Papaya Soup by Koro Sun Resort
2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
1 teaspoons ground ginger
2 cups onion, sliced
7 ½ cups water
6 cups papaya chunks (about 1/2 large Mexican papaya)
2 cups coconut milk
4 tablespoons sweet chili sauce
2 tablespoons coriander
Put garlic, ginger in soup pot with oil; stir and heat for a minute. Add the onions; continue stirring and heating for a couple more minutes, until the onions are tender. Add the water, and papaya; then cook until the papaya is fork tender, about 5 minutes. Add the sweet chili sauce and coriander; boil for 5 minutes then cool for 1 hour then blend then add the coconut milk. Heat to boil then ready to serve.
Coconut Green Bean Salad by Koro Sun Resort
This green bean salad is a great side dish or nice paired with grilled fish on top.
2 cups French green beans trimmed, and sliced in half
1 cup diced tomatoes
1 cup shredded coconut
1/2 cup diced cucumber
1/2 cup diced onion
1/4-1/2 cup lime juice
Mix together and serve chilled. Sea salt and ground pepper to taste.