Fijian Lovo (Island-Style Roasted Meat and Roots)

Lovo is Fiji’s celebratory earth-oven feast, traditionally cooked over hot stones and shared with family and guests.

This practical oven version recreates the slow, covered roast with banana leaves, coconut, chicken, pork, and hearty island roots.

Wrap the ingredients tightly and keep the pan covered so the steam stays trapped; that moisture is what makes the meat tender.

Serving Suggestions

Bring the covered dish to the table, unwrap it with care, and serve with coconut chutney, fresh fruit, or a crisp cucumber salad.

Recipe Notes

Use a deep roasting pan if you do not have banana leaves. The lovo can be assembled several hours ahead and refrigerated before roasting.

Fijian Lovo

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Slow, covered oven-roasted chicken, pork, and island root vegetables wrapped in banana leaves.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 6 servings

Course: Main Course

Cuisine: Fijian

Calories: 690

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Meat and marinade

• 2 lb boneless chicken thighs
• 1 1/2 lb pork shoulder cut into large chunks
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tsp black pepper
• 1 cup coconut milk

Root vegetables and wrapping

• 2 medium sweet potatoes peeled and halved
• 1 lb cassava peeled and cut into chunks
• 1 lb taro peeled and cut into chunks
• 1 tbsp neutral oil for the pan
• 6 large banana leaves wiped clean and softened

Equipment

• Deep roasting pan
• Heavy foil
• Mixing bowl
• Tongs
• Instant-read thermometer

Method

 

Marinate and prepare:

1. Mix the soy sauce, lemon juice, garlic, ginger, pepper, and coconut milk. Add the chicken and pork and marinate for at least 30 minutes.
2. Heat the oven to 325°F (165°C). Bring a large pot of water to a boil and briefly dip the banana leaves until flexible.
3. Grease a deep roasting pan. Layer the cassava, taro, and sweet potatoes across the bottom.

Roast the lovo:

1. Arrange the marinated chicken and pork over the roots and pour the remaining marinade over everything.
2. Cover the ingredients completely with overlapping banana leaves, then seal the pan tightly with heavy foil.
3. Roast for 2 1/2 hours, until the pork is tender and the chicken reaches 165°F (74°C). Rest covered for 15 minutes.
4. Unwrap carefully and serve the meat and roots together with the pan juices.

Nutrition

Calories: 690kcalCarbohydrates: 48gProtein: 54gFat: 33gSaturated Fat: 13gCholesterol: 155mgSodium: 880mgFiber: 7gSugar: 9g

Notes

• Never eat raw taro; it must be fully cooked until tender.
• For a more traditional aroma, add extra banana leaves between the meat and vegetables before sealing.