BY SHOREYANN RAGOSO
At just 24 years old, Georgina Tela is proving that passion and determination can create new opportunities.
A young mother from Malaita, Western Province, and Lord Howe Island, Georgina is the owner of Hiniva Cooks, a small local business located at the Vura 3 Heights in Central Honiara focused on fresh raw fish dishes made with simple, local ingredients.
The name of her business carries a special meaning. Hiniva is her son’s middle name, Hardin Hiniva. For Georgina, this makes her work even more personal and meaningful.
Georgina hopes her story will inspire other young people. “Don’t think that we are too young and we’re not capable of doing things,” she told SOLOMON WOMEN. “There are so many things for us to do—just think out of the box.”
Georgina shared how her love for raw fish inspired her to start. “I love eating raw fish, so I always make it at home when I crave it,” she said. “I thought, if I like it, maybe others will too.” As an unemployed young mother, she saw the business as a way to earn money and support her family.
In early 2025, Georgina decided to take a step forward and start selling her dishes. Despite facing personal challenges, she stayed focused and continued to push herself.
Her first customers were family members and close friends. They not only bought her food but also gave honest feedback. Georgina listened carefully and made small changes to improve her recipe. She added new ingredients and adjusted flavors based on what people said. Slowly, her business began to grow.
The meal of fresh raw fish is offered both with and without chili spice. The huge plastic container plate costs $100, while the tiny one costs $40.To order, call +677 77 08688 and follow Hiniva Cooks on social media.
Georgina explained that raw fish is a traditional dish for Polynesians and Micronesians. However, she has noticed that many people in Melanesian communities are now enjoying it too. “When I make raw fish, not only one race eats the raw fish that I make,” she said. “Even those I didn’t expect to eat raw fish also placed their orders.”
At the beginning, Georgina bought fresh fish from the market along with other ingredients. Over time, she built good relationships with fish sellers, who later became her regular suppliers. She now collects fish mainly on Fridays from the fisheries market and on Saturdays from White River.
While starting the business was not very difficult, Georgina said things became more challenging as it grew. She now deals with large numbers of orders, times when fresh fish is not available, and customers who do not pick up their orders.
Even with these challenges, she remains committed. When there is no fresh fish, she cancels orders but always tries to make it up to her customers the following week. She has also started making sushi with tuna and other ingredients as a new option for her customers during weekends.
