Suva – A Beginner’s Guide

Suva, our home for the last couple of years, was obviously chosen as the capital of Fiji because of its naturally deep harbour rather than its white sandy beaches (of which there are none) or beautiful weather (it’s in a notorious rain shadow). This lack of stereotypical tropical accouterments sometimes has us scratching our incredibly sweaty brow and asking ourselves “What the hell are we doing here?” Generally this pondering peters out inconclusively after a large gin and tonic (or two).

You can usually pick out the newly arrived expats by their pale skin, numerous bright red mosquito bites and slightly alarmed, confused looks. Here are a few of the things that I have learned since I was in that vulnerable state what seems like such a long time ago.

1. Fiji is far away from (almost) everywhere.

The first clue about how far away Fiji was from anywhere should have been when someone pointed out that Fiji appeared on the edges of both sides of the map hanging up in our UK dining room – literally at the end of the world, twice over.

Our second clue was that it took five days to travel from our little village in the North East of England to Fiji due to multiple Pacific typhoons. There can’t be many families that can say that the only time they were in New Zealand was for a day trip.

People that come to visit us from the UK have to be very committed considering the expense of the tickets and the fact that travel time is around 30 hours each way. That’s a lot of your vacation time spent sitting on airplanes and in airports before you've even got anywhere. Mind you, when you arrive, it’s pretty awesome.

The exception to the faraway rule is for New Zealand and Australia, which explains the plethora of Kiwi and Aussie expats here.

2. It’s hot in Fiji.

One of my abiding memories of living in the Caribbean was the total change of atmosphere when the plane doors opened on arrival from northern climes. Arriving at Nausori Airport, in our damp little corner of Fiji, the sensation is more like entering a steamy sauna than opening a West Indian oven door.

I've had to get over my sweat phobia and my eco-reluctance to put on the air conditioning to survive here. The great thing is that the humidity and rain is often localised to Suva which means that you can get on a boat or a taxi and escape to typical tropical paradise without too much effort.

Too hot? Stick your face in the water! (Full disclosure - this photo was taken in the Yasawas)

Just existing in this heat can be exhausting. There’s a term used locally by expats – tropical torpor – which describes a state of inertia that one occasionally sinks into here. Any effort to be productive is scuppered by the sensation that you’re wearing a lead-lined suit and existing in an atmosphere made up of mostly molasses. The best cure for tropical torpor is to turn the air con or ceiling fan on high and spend a weekend on the sofa napping and watching an entire series of Game of Thrones, Breaking Bad or similar which you bought from the local DVD shop for FJ$5.00.

3. It is 99% certain you will not get a job as a trailing spouse in Fiji.

I’d never heard the term trailing spouse until we started our preparations for moving to Fiji. Everything about it is ugly, from being defined by your relationship, to the implication that you’re trotting along (or being dragged) behind your partner as they engage in worthy employment.

Immigration laws here mean that getting a job once you've arrived with your employed spouse will be next to impossible. Volunteering opportunities are also extremely limited due to the same visa restrictions. Having said that, there are plenty of people in the same boat so friend groups form quickly and the days become inexplicably busy.

This can be a real eye-opener if, like me, you get to the end of your first six months here and you realise that you haven’t even started the great American novel that you told yourself you would write if ever freed from the shackles of gainful employment. Some people do end up getting jobs (I did eventually) but it is the rare exception rather than the rule.

4. The more I know about Fiji, the more complicated it becomes.

Fiji has had a number of coups over the last couple of decades and is currently being run by the military dictatorship that engineered the last one in 2006. Having said that, this isn’t a country of scary armed men and civil unrest. In fact, I feel as safe here as anywhere else I have ever lived. The complexities are subtle - so subtle that until now one could completely ignore them if you wanted to. Elections have been called for September 2014 and while we’re all excited to be in the privileged position to witness the birth of a new democracy, I won’t pretend that it’s not without a bit of trepidation that we’re watching events unfold from front row seats.

5. You can get pretty much everything you need in Suva.

Every few months some poor unsuspecting impending arrival to Suva will post a question about what to bring to Fiji with them in their shipment on the Suva Expat Facebook page. Suva newbies will implore them to bring a lifetime supply of stock cubes, garbage bags and bath mats. This in turn elicits a torrent of responses from old-timers and locals telling everyone to get a grip. The good news (for Americans) is that you can get Skippy peanut butter (Cost u Less) and green enchilada sauce (New World). You can even now get a decent baguette from the Hot Bread Kitchen at Damodar City.

Beats Waitrose hands down.

If you want lashings of gorgonzola and Parma ham, you’re moving to the wrong country. If you want shimmering lumps of sashimi-grade tuna and heaps of beautiful fresh fruit and vegetables that are reasonably priced then you’re coming to the right place. Mind you, I'm considering adopting a public display of mourning now that avocado season is over.

There are hardware stores, banks, chemists (pharmacies), schools, three universities, public pools, film festivals, good and cheap public transport, outdoor pursuit clubs, cooking classes, language classes... It’s all there – you just need to know where to look.

The USP campus is pretty darned attractive.

6. You can be happy in Suva.

Despite anything negative I've said in this post, I would never discourage anyone from moving to Suva. Living here has had it challenges, and while we've been forced outside of our comfort limits once or twice (or a hundred times), our time here has been rewarding and exciting.

My Suva Picnic Park - my new favourite place to loiter.

Suva itself is undergoing a transformation – the waterfront part that stretches from Suva Point towards the city centre around the peninsula, My Suva Picnic Park, is a wonderful place to walk and people watch. We've witnessed the resurrection of the Grand Pacific Hotel and anticipate having high tea in grand style when it opens. We’re also getting a Mexican restaurant in the brand new Damodar City complex, which also has a food court, a cinema (the second multiplex in town) and lots of other useful shops. This is an event of intense culinary interest in a city with no Italian, Thai or Vietnamese restaurants.

But it’s the people that make the place. Everyone in Suva has a story to tell – the Fijians and the expats. If you put yourself in the position to listen to them you will find some of the most fascinating people on the planet. Some of them will turn into good friends, others will be passing acquaintances, but each encounter will leave you a little richer than you were before.

Occasionally when I walking down the mean streets of Suva, I get a similar discombobulating sensation to when I’m flying. But instead of “OMG, I’m in a small metal tube, 51000 feet above the ground with no visible means of support!” it’s more like “Am I really existing on a small speck of land in the middle of the Pacific? How weird, because it feels strangely like home.”

Cooking with Contraband

I waste an inordinate amount of time productively. Since moving to Fiji, I've expanded my vocabulary playing Words with Friends to include the very useful qi, dox, kine and za. I now have a good working knowledge of how Twitter works to the point that I gave my sister an hour long tutorial on Skype.  I have an active and attractive account on Pinterest (who takes all of those amazing photos?) and have accumulated about a thousand recipes to try some time in the future when I've got time. Oh, wait a minute, I do have time.

Actually, I do cook a lot here. After the initial honeymoon period with Fiji when there were still so many restaurants to try and not be disappointed by we ate out a lot. Eventually, we settled on our two favourites – Maya Dhaba (best butter chicken and naan bread ever) and Bad Dog (sashimi starter is the best thing on the menu). The combination of expanding waistbands and a shrinking bank account meant that cooking again seemed like a good idea. During my early attempts I usually ended up having to shower afterwards because I’d get so sweaty (one particularly memorable occasion included carmelised banana pancakes on a blazing hot morning – what was I thinking?). However, I learned how and where to shop (the market, Lazy Chef, Whaleys), what to avoid (local sausages and minced beef) and to turn the air con on if the temperature outside was already uncomfortable.

Unless it’s tipping it down or the outside atmosphere is sauna-like, barbecuing is an option and we do it a lot. In fact, I've started to wonder if I’m getting medieval northern European lung disease from the amount of particulate matter I've inhaled trying to light slightly damp charcoal with substandard firelighters. Our little back patio is eerily like our little patio in England, except in England we don’t light our patio with Tiki lanterns and the bats flying overhead don’t look capable of carrying off small dogs.

 Alex and Anna demonstrate the correct use of the patio.

Travelling and eating go together like wine and cheese, bread and butter and Fred and Ginger. When I’m in California I head straight for In–n-Out and order a cheeseburger, fries and a chocolate shake, eat Mexican food from taquerias, search for the perfect margarita and eat a lot of hot Italian sausages. In France it’s Breton butter with crunch seasalt crystals smeared thickly on bread. In Fiji, it’s tuna. Tuna steaks on the grill with garlic aioli and grilled tomato salsa, made with mint and fresh coriander (dhania here in Fiji). Raw tuna sliced and served with Japanese rice balls, wasabi, lime and finely diced locally grown chillies and fresh ginger. Leftover tuna made into salad. Tuna, tuna, tuna. We never get sick of it in our attempts to deplete the Pacific of its most delicious fish. We get our tuna from Island Ika, who post what’s in everyday on their Facebook page and, refreshingly from a health and safety perspective, keep their fish on ice. We have to eat a lifetime’s worth of tuna during our stay here as the average lump of tuna that I buy for sashimi at home would cost about a week’s salary in the UK.

My foodie photos will not be on Pinterest any time soon.

Other things that we feel the need to consume a lot of during our stay in Fiji include passionfruit, pineapple, cassava (who would have thought tree root could taste so delicious?) and New Zealand’s Tip Top Cookies and Cream Ice Cream. Local fish and produce are relatively inexpensive as long as you buy in season – during my year here, tomatoes have ranged in price from FJ$1 to FJ$18 a heap. Heaps are the unit of measure in the markets here and literally are heaps of whatever either piled up on the table or in small bowls. It does pay to ask how much things are before you start getting them to fill your bags at the market just in case you end up with a FJ$7.00 red onion like I did.

Imported food, on the other hand, is expensive and reliance on it can lead to bitter disappointment. Mayonnaise, for example. I grew up eating Best Foods mayonnaise, which personally, I think is the best in the world. Some of you may know it as Hellmans since though the two companies merged in 1932 they haven’t got around to unifying their brand names. I was relieved to see Best Foods for sale at Cost u Less when we first arrived, but after a few months there was none on the shelves. At that point, I hadn't learned the finer points of hoarding and paid for it. Antipodean mayonnaise is disgusting. I don’t know what they make it out of, but every brand we tried tasted like salad cream made with machine oil and a large dollop of sugar. We mourned for garlic aioli and tuna salad as did others who lamented to lack of good mayo on the Suva Expat Facebook page. However, we did drop a few pounds.

When we first arrived, we had English visitors, one of whom was incensed that the best condiment in the world, A1 Steak Sauce, had been invented by the Americans. Well, I could write an entire post about Americans and condiments (my neighbour in the UK who inherited all of our condiments joked that he had a special cupboard made just for our mustard). Lo and behold, out shopping the next day I found A1. Anna was instantly enamoured and it went straight to her top ten tastes of all times. Of course, we haven’t seen it since.

My current obsession at the moment is sourdough. September is sourdough month and with that in mind, I thought that I’d see if you could make a successful sourdough starter in Fiji with nothing but rye flour and water. Fijian microbes are notorious for being super-sized. You are advised by people that have been here longer than you and survived with all of their limbs intact that any cut or scratched bit needs regular liberal applications of anti-bacterial cream and that you need to have a low threshold for antibiotic seeking behaviour if you get any sort of lurgy. Well, I can tell you that within 48 hours I had a sourdough that smelled like Newcastle Brewery on a still day bubbling away on my counter.

On the counter is a bowl of the good stuff waiting to be made into sourdough poppy seed pancakes tomorrow morning. I brought the poppy seeds back from Australia in May because I couldn't find any here. I've since been told that poppy seeds are now on a list of things that cannot be brought into the country, presumably because there’s a fear that we might start producing opium. Well, I’m not going to waste my poppy seeds trying to grow them. I’m going to eat them and savour every precious bite.