LovoFijian Earth-Oven Feast, Home-Oven Adaptation
A practical oven adaptation of a Fijian lovo feast, with chicken, pork, and root crops steamed in banana-leaf parcels. It does not reproduce the smoke or earth-oven character of a true lovo.
Prep
30m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Parcels
- 800gWhole Chicken (cut into pieces)
- 500gPork Shoulder (cut into chunks)
- 400gSweet Potato (peeled and cut into chunks)
- 400gTaro Root (peeled and cut into chunks)
- 400gCassava Root (peeled and cut into chunks)
- 400gBreadfruit (cut into chunks)
- 120gOnion (chopped)
- 10gGarlic (minced)
- 10gSalt
- 3gBlack Pepper (crushed)
Wrapping
- 6pcsBanana Leaf (whole)
- 250mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 200°C (400°F).
- 02
Combine the chicken, pork shoulder, sweet potato, taro root, cassava root, breadfruit, onion, garlic, salt, and black pepper in a large bowl and mix well.
- 03
Soften the banana leaves briefly so they fold without tearing.
- 04
Divide the meat and root crop mixture between the pieces of banana leaf and fold them into secure parcels.
- 05
Arrange the parcels in a deep baking dish. Pour the water into the dish around the parcels, not over them.
- 06
Cover tightly and bake for about 90 minutes, until all root crops are fully tender and the thickest chicken pieces reach 74°C (165°F).
- 07
Let the parcels rest for a few minutes, then unwrap and serve.
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