How to Lovo 101

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.

Ingredients

🥥 1-2 whole coconuts, grating to extract cream
🌿 1 large bunch taro leaves
🧅 4-5 medium brown or white onions
🌱 1-2 pieces of ginger root
🧄 1 head or packet prepared garlic (Generic "Garlic" brand)
🐔 1 whole chicken (Mr. Meaty brand)
🐖 1 large cut of pork with skin
🐟 Several pieces of fish, wrapped in foil
🍠 5-6 large taro roots, peeled
🥔 Desired quantity of cassava, peeled
🍠 Desired quantity of sweet potato, peeled
⛓ 1-2 cans corned beef (Golden Country Corned Beef brand)
🍶 1 bottle soy sauce (brand not specified)
🍂 Sufficient firewood for heating stones
🗿 Large black basalt stones
🍌 Large fresh banana leaves

Instructions

1- Menu Planning:

Estimate food based on guest count.

2- Ingredient Collection:

Gather all required meats, vegetables, and root crops.

3- Meat Preparation:

Marinate the chicken, pork, and fish in soy sauce overnight.
Wrap each piece securely in aluminum foil.

4- Palusami Preparation:

Grate coconut to get coconut cream.
Mix coconut cream with taro leaves, chopped onions, ginger, garlic, and corned beef.
Wrap spoonfuls in taro leaves, then foil.

5- Root Crop Preparation:

Peel taro, cassava, and sweet potatoes.
Wrap individually in aluminum foil.

6- Lovo Pit Setup:

Dig a pit.
Arrange firewood and stones within.

7- Stone Heating:

Burn the firewood till stones glow hot and embers remain.

8- Loading Lovo:

Place wrapped meats, palusami, and root crops on hot stones and grill in the pit.
Arrange larger pork cuts directly on stones.

9- Pit Covering:

Use banana leaves, sacks, and tarpaulin layers to cover.
Seal in steam with weights.

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