Experience the flavors of Fiji with this traditional Lovo dish that embodies the essence of communal cooking. Much akin to the Hangi of New Zealand and the Umu of Samoa, Lovo is a unique Fijian method where meats, root crops, and vegetables are enveloped in the rich flavors of smoke and steam from an underground oven. Ideal for celebrations, this culinary practice will transport your tastebuds to a serene island gathering.
๐ฅฅ 1-2 whole coconuts, grating to extract cream
๐ฟ 1 large bunch taro leaves
๐ง
4-5 medium brown or white onions
๐ฑ 1-2 pieces of ginger root
๐ง 1 head or packet prepared garlic (Generic "Garlic" brand)
๐ 1 whole chicken (Mr. Meaty brand)
๐ 1 large cut of pork with skin
๐ Several pieces of fish, wrapped in foil
๐ 5-6 large taro roots, peeled
๐ฅ Desired quantity of cassava, peeled
๐ Desired quantity of sweet potato, peeled
โ 1-2 cans corned beef (Golden Country Corned Beef brand)
๐ถ 1 bottle soy sauce (brand not specified)
๐ Sufficient firewood for heating stones
๐ฟ Large black basalt stones
๐ Large fresh banana leaves
1- Menu Planning:
2- Ingredient Collection:
3- Meat Preparation:
4- Palusami Preparation:
5- Root Crop Preparation:
6- Lovo Pit Setup:
7- Stone Heating:
8- Loading Lovo:
9- Pit Covering:
10- Cooking:
- Let steam cook everything for 60-90 minutes.
11- Serving:
- Uncover the pit, unwrap food, and serve on banana leaves.
Prep Time: Overnight marination
Cook Time: 60-90 minutes
Total Time: Approximately 2 hours (excluding overnight prep)
Servings: Varies, typically serves a large group
Equipment: Lovo Pit, Digging Tool, Coconut Grater, Supa Saver Aluminium Foil, Metal Grill Rack, Knife, Protective Gloves, Sacks, Tarpaulin, Concrete blocks/weights, Large banana leaves for serving
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