A traditional Fijian earth oven cooking method using hot stones and banana leaves

A visual look at traditional Fijian lovo cooking—from preparing food in banana leaves to slow-cooking over hot stones in an earth oven.

How Lovo Is Made

Lovo is a traditional Fijian method of cooking food underground using heated stones, banana leaves, and natural steam. It is commonly prepared for special occasions, gatherings, and celebrations, and is valued for its slow-cooked flavor and communal preparation and earthy taste.

1. Preparing the Earth Oven

A shallow pit is dug in the ground and lined with stones. Wood is burned over the stones until they become extremely hot, creating the heat source for cooking.

2. Preparing the Food

Meats, root crops, and vegetables are seasoned and wrapped in banana leaves or foil. This helps lock in moisture and allows the food to cook slowly without direct flame.

3. Layering the Lovo

Once the stones are hot, the embers are cleared. The wrapped food is placed on top of the stones, often layered carefully to ensure even cooking.

4. Sealing and Cooking

The food is covered with more banana leaves, sacks, and finally buried in soil to trap the heat. The lovo is left sealed for several hours, allowing the food to steam and cook gently.

5. Uncovering and Serving

When ready, the lovo is opened and the food is carefully removed. The result is tender, smoky, and richly flavored dishes that reflect generations of traditional cooking.