Spitroast Fiji Thrives

Two former tourism and hospitality employees have ventured into a food roasting business.
11 Jul 2020 15:02
Spitroast Fiji Thrives
All hands on deck for Spitroast Fiji from left: eldest daughter Dijonay Cokanasiga, Spitroast Fiji owner Vasemaca Cokanasiga and youngest daughter Mlee Cokanasiga

Two former tourism and hospitality employees have ventured into a food roasting business to help earn an income for their family.

When the coronavirus pandemic reduced working hours, Leon and Vasemaca Cokanasiga explored avenues to support their family.

They were led to the set up of Spitroast Fiji, a food roasting concept using a 40 gallon drum smoker, a spit roasting machine and charcoal.

Reinvent the wheel

Mr Cokanasiga said they wanted to do something that set their business aside from the usual barbecue.

“We are not trying to reinvent the wheel, it’s always been there.

“We are just using our professionalism and expertise to just up it to the next level,” he said.

To add more uniqueness to the business, the couple made their own drum smoker from an old 40 gallon drum.

“As a chef, everybody is using gas and hardly anyone is selling charcoal as we know anything good doesn’t come easy.

Drum smoker

“When it comes to flavour and looks of it, the drum smoker plays a very important role,” he said.

The couple withdrew savings from their superannuation funds, and with the use of $500 to start Spitroast Fiji.

The home-based business started in March after much difficulty of maintaining momentum because of COVID-19.

Drum smoker used by Spitroast Fiji

Drum smoker used by Spitroast Fiji

He said the business kicked off at the ROC Market.

“Our first ROC Market, we saw there was a boost to the skills and exposure, which was a good platform for small and medium enterprises,” he said.

The couple have hired two employees.

Mr Cokanasiga’s desire to start a business arose from his 10 years experience as chef in the hospitality sector.

Before starting Spitroast Fiji, he was an executive chef at a cafe in Pacific Harbour.

His wife comes from an accounting and administration background.

It takes between two to three days to complete the cooking process for spitroasting.

It follows a thorough marinating process, to ensure the meat is drenched to the core.

Mr Cokanasiga uses pork belly or pork loin, chicken and imported lamb leg for the menu.

How to order

The menu has a fusion of Fijian, Asian and American dishes.

Mr Cokanasiga advices people to change their mindsets about small business, and support them to help the economy and families grow.

Spitroast is operating out of Lami.

Orders can be placed through their Facebook page or by contacting 9185157


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