Fijian Lovo
Slow, covered oven-roasted chicken, pork, and island root vegetables wrapped in banana leaves.
Equipment
- Deep roasting pan
- Heavy foil
- Mixing bowl
- Tongs
- Instant-read thermometer
Ingredients
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
Instructions
Marinate and prepare:
- Mix the soy sauce, lemon juice, garlic, ginger, pepper, and coconut milk. Add the chicken and pork and marinate for at least 30 minutes.
- 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.
- Grease a deep roasting pan. Layer the cassava, taro, and sweet potatoes across the bottom.
Roast the lovo:
- Arrange the marinated chicken and pork over the roots and pour the remaining marinade over everything.
- Cover the ingredients completely with overlapping banana leaves, then seal the pan tightly with heavy foil.
- Roast for 2 1/2 hours, until the pork is tender and the chicken reaches 165°F (74°C). Rest covered for 15 minutes.
- Unwrap carefully and serve the meat and roots together with the pan juices.
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.
Nutrition
Calories: 690kcalCarbohydrates: 48gProtein: 54gFat: 33gSaturated Fat: 13gCholesterol: 155mgSodium: 880mgFiber: 7gSugar: 9g