The people of Qoma Island (Fiji) for generations have been traditional fisherfolk for the Ratu mai Verata, the overlord of Verata, an ancient kingdom in today’s Tailevu province. They also serve the Ratu mai Dawasamu and are administratively under the Ratu of Namena with the present system of provincial administration. All come under today’s Tailevu province on eastern mainland Vitilevu. They are renown for their traditional knowledge of fishing in observing the ocean currents, wind direction, the sky, understanding their fishing zones, the seasonal and temporal nature of fishing activities. It is their traditional obligation to present turtle to the chiefs of Verata and Dawasamu. There are established traditional protocols; from catching turtle to its presentation process, its taboos and strict adherence to elders who will be leading the delegation.

Kota is a Fijian delicacy that is commonly produced in the maritime islands as well as the coastal areas, and has been passed down the generations. This is simply a fermented product made from grated coconut soaked in seawater for several weeks or even months to get its unique taste. In the picture, women of Qoma island are wrapping grated coconut in banana leaves to be soaked in sea water during high tide.

The word ‘madrai’ is an old fijian terminology refereing to a traditional food with its unique process, prepared at particular seasons, and certain parts of Fiji regard it as traditonal obligations. The vanua Nabulebulewa at Qoma island Fiji are fisherfolks, and part of their traditional role is the presentation of turtle accomapnied with a basket of madrainiviti. Sailasa Naisele of Qoma mentioned the word ‘madrã’ is a verb, meaning to pinch out madrainiviti from the davuke (food pit) while leaving the rest for later. Traditional fermented bread in Fiji has significantly declined over the years. This is different from the bread also called madrai which is baked and sold nowadays. Before the introduction of wheat bread, our forefathers were already enjoying their traditional bread. Upon its arrival and its wide consumption, the wheat bread now adopts the name madrai while the traditional bread has extended its name into madrainiviti. Fermanted fruits and crops are preserved food for post-disasters and food sacristy (Dau, 1986), also for drought and can be preserved up to 4 years (Pollock, 1984). Bread fermentation varies in Fiji. Bila (fermentaed cassava) and sikiviro (fermented Tahitian chestnuts) are commonly practiced for commercial purpose nowadays.