Lovo (Fijian Earth Oven Feast)

About This Recipe

Lovo is the centrepiece of Fijian ceremonial feasts, from weddings and funerals to welcoming visiting dignitaries. A pit is dug in the ground, lined with large stones heated over a fire for several hours, and the food — whole pigs, chickens, fish, taro, cassava, and palusami parcels — is layered in, wrapped in banana leaves, and covered with earth to seal in the steam. The result is impossibly tender, smoky meat and creamy vegetables infused with the perfume of banana leaf. This home version uses a heavy-lidded roasting tin or Dutch oven to replicate the effect.

Ingredients

Serves 8

• 1.5 kgbone-in pork shoulder, cut into large chunks
• 1 kgchicken thighs, bone-in
• 500 gtaro, peeled and cut into wedges
• 500 gcassava, peeled and cut into wedges
• 4large banana leaves, wilted over flame to soften
• 4 clovesgarlic, minced
• 1 tbspground ginger
• 3 tbspsoy sauce
• 2 tbspcoconut oil
• 1 tspsalt
• 1 tspblack pepper

Instructions

1. 1

   Marinate

   Mix garlic, ginger, soy sauce, coconut oil, salt, and pepper. Coat pork and chicken thoroughly. Marinate for at least 4 hours or overnight in the fridge.

2. 2

   Prepare banana leaf parcels

   Lay two banana leaves overlapping in a cross pattern in a large Dutch oven. Arrange taro and cassava on the bottom, then layer the meat on top. Fold the banana leaves over to enclose everything.

3. 3

   Steam-roast

   Preheat oven to 160°C. Add 200 ml water to the Dutch oven, seal the lid tightly with foil, then place the lid on top. Cook for 3 hours until the meat is falling off the bone.

4. 4

   Rest and serve

   Allow to rest with the lid on for 20 minutes before unwrapping. Serve family-style directly from the pot with extra coconut cream for the root vegetables.

Variations

• •

  Include whole fish wrapped separately in banana leaf.

• •

  Add sweet potato and pumpkin to the vegetable layer.

• •

  Wrap palusami (taro leaf and coconut cream parcels) alongside the meat.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate leftovers for up to 3 days. Reheat gently with a splash of water to prevent drying.

Frequently Asked Questions