Lovo

Fijian Lovo (Earth Oven Feast)

Lovo is Fiji's traditional earth oven feast, where meat, fish, and root crops are wrapped in banana leaves and slow-cooked over heated stones for a smoky, tender result. This home-kitchen adaptation uses a charcoal grill or oven to mimic the pit method.

Prep

60 min

Cook

240 min

Total

300 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1 kg (2 lb 3 oz) taro (dalo) roots, peeled and cut into 5 cm chunks
• •1 kg (2 lb 3 oz) cassava (tapioca) roots, peeled, fibrous core removed, cut into 5 cm chunks
• •500 g (1 lb 2 oz) pork shoulder, cut into 5 cm pieces
• •500 g (1 lb 2 oz) chicken thighs, bone-in, skin-on
• •500 g (1 lb 2 oz) firm white fish fillets, such as snapper or cod, cut into large chunks; if serving raw or lightly cured, freeze at -20°C for 7 days to kill parasites
• •400 ml (1¾ cups) coconut milk, full-fat, for serving
• •20 leaves banana leaves, fresh or frozen, softened over a flame; if unavailable, use aluminium foil
• •1 tsp sea salt, or to taste
• •1 tsp black pepper, or to taste

Steps

1. 1 Prepare the taro and cassava: peel, cut into 5 cm chunks, and remove the fibrous core from cassava. Rinse well. (Cassava must be cooked thoroughly to destroy toxic compounds; do not eat raw.)
2. 2 Season the pork, chicken, and fish separately with salt and pepper. If using fish, ensure it is fully cooked or, if serving raw, freeze at -20°C for 7 days first.
3. 3 Soften banana leaves by passing them over a flame or dipping in hot water. If using foil, cut into large squares.
4. 4 To assemble parcels: place a layer of banana leaves (or foil) on a work surface. Put a portion of taro and cassava in the centre, top with pork, chicken, and fish. Wrap tightly into a bundle. Repeat to make 6 parcels.
5. 5 Preheat a charcoal grill to medium-high (about 200°C/400°F) or an oven to 200°C (400°F). If using a grill, place a layer of clean stones or a cast-iron pan on the grate to mimic hot stones.
6. 6 Place the parcels on the hot stones or directly on the oven rack. Cover the grill with its lid or tightly cover the oven tray with foil to trap steam and smoke.
7. 7 Cook for 3–4 hours, turning parcels every hour, until the meat is tender and the root crops are soft. The internal temperature of pork and chicken should reach at least 75°C (165°F).
8. 8 Carefully unwrap one parcel to check doneness; the taro and cassava should be easily pierced with a knife, and the meat should shred easily.
9. 9 Serve the parcels hot, unwrapped, with coconut milk drizzled over the top.