Entree: Fiji – Lovo (Traditional Fijian earth‑oven meal of meats and root crops slow‑cooked in banana leaves and buried hot stones)

Serving Size: 8

Approximate Time

Prep 2 hrs 30 min

Cook 6 hrs

Total 8 hrs 30 min

Ingredients

- 3 lb (1.4 kg) pork shoulder, bone-in, cut into large chunks
- 2 whole chickens, approx. 3 lb (1.4 kg) each, split or left whole
- 2 lb (900 g) taro (dalo), peeled and halved if large
- 2 lb (900 g) cassava (manioc), peeled and cut into 2‑inch (5 cm) pieces
- 2 lb (900 g) sweet potatoes (kumara), scrubbed and halved if large
- 6 ripe bananas (plantain or dessert banana), unpeeled
- 8–10 large banana leaves or foil for wrapping
- 1 cup (240 ml) coconut cream
- 4 cloves garlic, crushed
- 1 large onion, sliced
- 2 tbsp (30 g) sea salt
- 1 tbsp (15 ml) freshly squeezed lime or lemon juice
- 1 tsp (5 g) black pepper
- 2 tbsp (30 ml) vegetable oil or coconut oil for searing (optional)
- Fresh coriander or green onions for garnish (optional)
- Heavy duty foil or burlap and clean soil for covering the pit

Instructions

1. Prepare the marinade: combine coconut cream, crushed garlic, sliced onion, sea salt, lime juice, and black pepper in a large bowl. Reserve about 1 cup (240 ml) for drizzling. Toss pork chunks and whole/split chickens in the marinade to coat thoroughly; marinate in the refrigerator at least 2 hours or overnight for best flavor.
2. Prepare the pit: dig a pit about 2–3 ft (60–90 cm) deep and large enough to hold your wrapped parcels. Build a fire in the pit and heat a layer of clean, dry stones (river rock or other oven‑safe stones) for 2–3 hours until stones are very hot. Reduce the fire to embers and rake most ashes aside, leaving the hot stones in place. (If you cannot build a pit, preheat a conventional oven to 350°F (175°C) and preheat large baking stones or heavy baking sheets.)
3. Assemble parcels: lay down a double layer of banana leaves (or foil if leaves are unavailable). Place a portion of marinated pork or chicken in the center, add a handful of taro, cassava, and kumara around it, then add one or two unpeeled bananas on top. Drizzle reserved coconut marinade over each parcel. Fold banana leaves to create a tight parcel and tie with twine; wrap again in foil or burlap for extra protection.
4. Load the pit: place parcels directly on the hot stones in a single layer, leaving small gaps for steam to circulate. Cover parcels with more hot stones if available, then cover completely with a layer of moist burlap or wet leaves (to create steam) and finally heap clean soil over the top to seal the oven. If using an oven, place parcels on baking sheets, cover with foil, and bake.
5. Cook time: in the pit, allow 4–6 hours of slow cooking; larger, denser tubers and whole birds may need up to 6 hours. In a conventional oven, bake at 350°F (175°C) for 3–4 hours, checking tenderness after 3 hours. The meat should be fall‑off‑the‑bone tender and the root crops soft when pierced.
6. Uncover carefully: remove soil and outer coverings, then unwrap individual parcels. Drain any excess liquid and transfer meats and vegetables to serving platters. If desired, briefly sear pieces of pork or chicken in a hot skillet with oil for 2–3 minutes per side to crisp the exterior.
7. Serve family‑style: break open parcels at the table and serve the meats, taro, cassava, kumara, and bananas together, garnished with fresh coriander or sliced green onions. Leftovers refrigerate up to 3 days; reheat gently.