Share 'On Fiji Islands -- Suva-- Chapter 2.15'

Victims were most often cooked in earth ovens (lovo) made of hot stones among which the meat and vegetables were buried. A wild "spinach"-botanical name Solanum anthropophagorum-was deemed essential to avoid the constipating properties of human flesh; and yes, the latter was sometimes figuratively called vuaka balavu, "long pig." The reasons behind Fijian cannibalism were no doubt as complex as…