Lovo
Fiji's communal earth-oven feast, genuinely distinct from the site's existing Māori hāngī despite both being Pacific earth-oven traditions: lovo uses volcanic rocks with food individually wrapped in banana or taro leaves and marinated beforehand in coconut cream, lime, and chile, a distinctly tropical Melanesian flavor profile hāngī doesn't share, while hāngī places unmarinated food in woven flax baskets and relies on the smoky effect of the earth-cooking itself. Lovo is central to Fijian communal and ceremonial gatherings — church events, weddings, village feasts — with its own social structure around the cooking, a separate indigenous culinary institution rather than a variant of hāngī.
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken or firm fish, cut into portions
- 400ml coconut cream
- Juice of 2 limes
- 2 chiles, chopped
- 3 cloves garlic
- 1 cassava, peeled and chunked
- 1 taro or sweet potato, chunked
- Banana leaves (or foil as a substitute)
Steps
- Marinate the meat or fish in coconut cream, lime, chile, and garlic.
- Wrap individual portions with the root vegetables in banana leaves.
- Traditionally: layer the parcels over hot volcanic stones in an earth pit, cover with more leaves and earth, and steam-cook 2-3 hours.
- Home version: bake the wrapped parcels at 220°C (425°F) for 45-60 minutes.