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Fijian lovo with roasted chicken, pork, cassava, taro, and sweet potato arranged on banana leaves.

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
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Fijian
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

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.