The Kokoda is a Fijian dish that I always hold close at heart.
I first had it many years ago on a little postcard like island called Naucakuvu in the Yasawa group.
It is made using a fish called Walu which it translates as Bonito, a smaller cousin of the Tuna.
This is diced and marinated in freshly grated and squeezed Coconut pulp, Garlic, Chive. fresh Chilli and Lime.
It is a very refreshing dish for the summer.
Here it is served as a verrine canapes at a fully catered private party but it can be done in large quantities for a barbecue party too
You can then garnish it with slices of grilled Coconut