The Lovo — Fijian Earth Oven

Fijian

A pit is dug and lined with river stones. A fire of coconut husks and hardwood is built on top to heat the stones. When the stones are uniformly hot, the fire remnants are cleared and the food — pork, chicken, fish, taro, cassava, kumala (sweet potato), and palusami parcels — all wrapped in banana leaves, is placed on the stones. Everything is covered with more leaves, wet sacking, and earth. After two to four hours, the lovo is uncovered and the food emerges tender, smoky, and infused with the earthy, mineral character of the heated stones.

• The lovo connects west to the Samoan umu and east to the Hawaiian imu. Same technique, different names, different latitudes. The earth oven is the oldest unbroken cooking thread on the Pacific migrati → WS-1
• The lovo connects west to the Samoan umu and east to the Hawaiian imu. Same technique, different names, different latitudes. The earth oven is the oldest unbroken cooking thread on the Pacific migrati → HI-1
• The palusami cooked inside this lovo is the same taro leaf-coconut cream preparation that appears in Samoa, Tonga, and (as squid lūʻau) in Hawaiʻi. → WS-1 Palusami / HI-13 Squid Lūʻau → WS-1
• The palusami cooked inside this lovo is the same taro leaf-coconut cream preparation that appears in Samoa, Tonga, and (as squid lūʻau) in Hawaiʻi. → WS-1 Palusami / HI-13 Squid Lūʻau → HI-13