Different parts of Fiji, have different methods of preparing Kora. \nFor the island of Qoma, kora is prepared by scrapping coconut, and squeezing out its milk. The squeezed grated coconut will then be wrapped in banana leaves, and soaked in sea water. Large stones are placed over the kora bundle to press down the wrapped product, and hold it in place during high tide. \nSome parts of Fiji use nylon sacks for storing grated coconut before placing in sea.\nSea water helps soften the grated coconut and add salt to the mixture. \nAt low tide, women identify suitable places at the foreshore to place the prepared kora bundle. Some prefer to place kora in tidal pools or rock pools; some on foreshore while those far way from the ocean prepare the mixture at home. \nIt is said that the difference in salt concentration determines the taste of Kora. Therefore it is placed in areas with little to no human interaction where sea water is clean with no pollutants. \n

In Fiji, fermented coconut (kota) is consumed as a condiment to meals especially fish and seafood including vegetable salad to add flavor. \n\nIt tastes great with seafood, it blends well with nama (sea grapes) and food cooked in coconut milk. \n\nIt is a source of income to most families in maritime islands and coastal areas.\n\nThe health benefits of fermented coconut are anti-microbial, anti-bacterial, anti-viral and anti-aging properties; it nourishes body cells the food it needs to stay in optimal health especially the brain! Thus community elders have longer life span cycle compared to others. \n

Kuih Sopang is made of banana, glutinous rice flour, coconut milk, palm sugar, and salt, with grated coconut filling. This cake is so named in conjunction with a town called Sepang in Negeri Sembilan but pronounced as “Sopang” in the state’s local dialect. Blend well the mashed banana with the glutinous rice flour. Add in the coconut milk a little at a time and a little salt till the mixture thickens and blends well. Take a little bit of dough, shape into a small ball, insert in the filling and then reshape into an oval. Fry the cake using a low heat to ensure the filling and the cake’s skin are cooked.