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Lovo

Name: Lovo
Total time: 180 min
Yield: Serves 6
Cuisine: Fiji
Ingredients: 800g Pork Shoulder; 600g Chicken Thigh; 4 Taro; 2 Sweet potato; 300g Cassava (frozen); 200ml Coconut milk; 1 Onion; 3 cloves Garlic; 2 tsp Salt; 1 tsp Black Pepper; To taste Banana Leaves (or foil)

Main Dish

⏱ 180 min

👥 Serves 6

Difficulty ⭐⭐

Meat, fish, and taro wrapped in banana leaves and steam-roasted in an earth oven — a Fijian celebration feast.

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📖 The Story Behind This Dish

Lovo is a traditional Fijian cooking method: hot stones line a pit dug in the ground, and pork, chicken, fish, taro, cassava, and palusami (taro leaves wrapped around coconut) wrapped in banana leaves are laid on them, covered with leaves and earth, and steam-roasted for hours. Made for weddings, church events, and village festivals, it's prepared by the whole village.

🌆 Where it's eaten: On a village festival day, men clear earth and leaves from the pit, and food steam-roasted inside appears in a cloud of steam as children cheer.

🥕 Ingredients (serves 6)

Pork Shoulder 800g
Chicken Thigh 600g
Taro 4
Sweet potato 2
Cassava (frozen) 300g
Coconut milk 200ml
Onion 1
Garlic 3 cloves
Salt 2 tsp
Black Pepper 1 tsp
Banana Leaves (or foil) To taste

👩‍🍳 Instructions

Rub the pork and chicken with salt, pepper, and grated garlic.
Peel the taro, sweet potatoes, and cassava and cut into large pieces.
Wrap the meat and root vegetables separately in banana leaves (or foil), adding onion rings and a little coconut milk.
Arrange on a baking tray and cover with more foil to trap the steam.
Steam-roast at 160°C for 2 1/2 to 3 hours until the meat is falling apart.
Open the parcels and arrange together on a big platter.

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