A lovo is Fiji's earth-oven cooking method, built around hot stones, wrapped food, and slow sealed heat. This guide walks you through the classic at-home setup so you can plan a lovo-style feast more confidently.
Start here
A lovo is Fiji's earth-oven cooking method, built around hot stones, wrapped food, and slow sealed heat. This guide walks you through the classic at-home setup so you can plan a lovo-style feast more confidently.
Get island recipes by email
Want more Pacific recipes like this one? Subscribe for new island dishes, desserts, and weeknight ideas as they publish.
What You Need
- 4 pounds of your chosen protein, such as chicken, pork, or fish
- 4 pounds of root vegetables, such as taro, yam, sweet potato, or cassava
- Plantains, breadfruit, or other starchy sides if you want a larger feast
- Banana leaves or taro leaves for wrapping
- Clean hot stones for the earth oven base
- Foil or wire racks if you want extra support between layers
How To Build A Lovo
- Dig an earth oven pit roughly 2 feet deep and about 4 feet wide, then heat your stones until they are very hot.
- Prepare the proteins and root crops in large serving pieces so they cook steadily over time.
- Wrap the food securely in banana or taro leaves to hold in moisture and protect it from the direct heat.
- Place the hot stones in the pit, arrange the wrapped food over them, and layer more leaves on top if needed.
- Seal the pit well with sacks, foil, or earth so the heat stays trapped inside.
- Cook for several hours until the meat is tender and the root crops are fully softened, then uncover carefully and serve.
Tips And Substitutions
Helpful tips
- Plan more time than you think you need because lovo is slow cooking, not quick grilling.
- Wrap foods tightly so they steam instead of drying out.
- Keep the menu simple the first time, then add more bundles once you know your pit timing.
Substitutions and variations
- If a true earth oven is not possible, you can mimic the flavor profile with wrapped food cooked low and slow in a covered grill or oven.
- Root crops such as cassava, yam, and taro all work well in the same lovo spread.
- Separate seafood from stronger meats if you are cooking a mixed feast.
Serve It With
These recipes pair naturally with this page and give readers a better path into the rest of the archive.
Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.
View recipeMake rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.
Related Recipes
Bake cassava cake, or tavioka yaca, with grated cassava, sugar, milk, and optional raisins for a simple Fiji dessert that slices well and serves easil.
View recipeFAQ
What food is best for a lovo?
Chicken, pork, fish, taro, cassava, yam, sweet potato, and breadfruit are all classic lovo-friendly choices.
How long does a lovo take?
It varies by pit size and the amount of food, but you should expect several hours from setup to serving.
Can I make a small backyard lovo?
Yes, but start small and keep the menu manageable so you can learn the heat and timing of your setup.
About This Version
This page is a practical home guide to the Fiji lovo method rather than a single fixed recipe, so timings and ingredient combinations can vary by feast size and cooking setup.
Build A Bigger Fiji Feast
Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.
Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.
View recipeMake rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.
View recipeMake nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.
Popular Recipes
Cook Next
