Cooking with LACMA: Fijian Dish Ika Vakalolo (fish with coconut cream)
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Cooking with LACMA brings together chefs and culinary historians to demonstrate recipes inspired by artworks at the museum. For this episode, chef Chandra Williams will teach the Fijian fish recipe Ika Vakalolo, in conjunction with the exhibition “Fiji: Art & Life in the Pacific.”
Get the full recipe and read about Fijian artworks at https://unframed.lacma.org/2020/10/09/cooking-lacma%E2%80%94fijian-dish-ika-vakalolo-fish-coconut-cream
For more information about the exhibition “Fiji: Art & Life in the Pacific” visit https://www.lacma.org/art/exhibition/fiji-art-life-pacific
Additional credits:
The construction of the drua was made possible with generous support from the exhibition’s presenting sponsor, FIJI Water.
Installation photograph, Fiji: Art & Life in the Pacific, Los Angeles County Museum of Art, December 15, 2019–July 19, 2020, photo © Museum Associates/LACMA
Constance Gordon Cumming, Levuka in Ovalau, Fiji, 19th September 1875, watercolor, 19 3/16 × 28 28 in., Museum of Archaeology and Anthropology, University of Cambridge: 1998.55, photo reproduced by permission of the Museum Archaeology and Anthropology, University of Cambridge
Cup (bilo), Fiji, early 19th century, coconut shell and fiber, length: 4 3/8 in., lent by Mark and Carolyn Blackburn, photo courtesy of the Mark and Carolyn Blackburn Collection, Honolulu, Hawaiʻi
About LACMA
Located on the Pacific Rim, LACMA is the largest art museum in the western United States, with a collection of nearly 140,000 objects that illuminate 6,000 years of artistic expression across the globe. Committed to showcasing a multitude of art histories, LACMA exhibits and interprets works of art from new and unexpected points of view that are informed by the region’s rich cultural heritage and diverse population. LACMA’s spirit of experimentation is reflected in its work with artists, technologists, and thought leaders as well as in its regional, national, and global partnerships to share collections and programs, create pioneering initiatives, and engage new audiences.
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Montpellier Good Food, Cooking with LACMA: Fijian Dish Ika Vakalolo (fish with coconut cream).
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