Fijian Earth Oven Feast with Fish, Chicken, and Root Vegetables

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Lovo is Fiji's iconic underground cooking method, where fish, meat, and root vegetables are buried with super-heated stones beneath a blanket of banana leaves and earth. This home-kitchen version uses a low oven to capture that same smoky, fork-tender essence in a dramatic, shareable parcel. Unwrap it at the table and let everyone dig straight from the leaves.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 7 gFiber
• 9 gSugar
• 42 gProtein
• 480 mgSodium
• 1280 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Fish, Chicken, and Pork

• 1 whole red snapper (about 2 lb), gutted and scaled
• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 1 lb pork belly, cut into 2-inch pieces

For the Root Vegetables

• 1.5 lb cassava, peeled and cut into 3-inch chunks
• 1 lb taro root, peeled and cubed
• 1 lb sweet potato, peeled and cubed
• 1 lb yam, peeled and cubed

For the Coconut Marinade

• 1 cup thick coconut cream
• 3 tbsp fresh lemon juice
• 2 tbsp grated fresh ginger
• 5 garlic cloves, minced
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp chopped fresh cilantro

For Assembly and Wrapping

• 8 large banana leaves, passed briefly over flame until pliable
• 2 large red onions, sliced into thick rings
• 2 ripe tomatoes, sliced
• 1 lemon, sliced into thin rounds

Directions

1. Wilt the banana leaves one at a time by holding them a few inches above a gas flame or in a dry hot skillet for 5 to 10 seconds, just until they turn bright green and flexible; stack and set aside.
2. In a large bowl whisk the coconut cream, lemon juice, ginger, garlic, salt, pepper, and cilantro until smooth; pour one-third into a second bowl for the vegetables.
3. Pat the snapper dry and rub the cavity and skin with two-thirds of the marinade, then coat the chicken thighs and pork belly thoroughly; let everything stand 20 minutes at room temperature.
4. Toss the cassava, taro, sweet potato, and yam in the reserved one-third marinade until each chunk is glossy and coated.
5. Line a deep roasting pan or large Dutch oven with overlapping banana leaves, leaving at least 6 inches of overhang on every side to fold over the top later.
6. Spread the marinated root vegetables in an even layer on the bottom, then nestle the snapper, chicken thighs, and pork belly on top; scatter onions, tomatoes, and lemon slices across everything.
7. Fold the overhanging banana leaves up and over to enclose the food completely, then seal tightly with a double layer of heavy-duty foil; bake at 325°F for 2 hours and 30 minutes, until the fish flakes easily and the cassava is fork-tender.
8. Carry the whole packet to the table on a large platter, slice it open dramatically in front of your guests, and serve straight from the leaves with steamed rice and lime wedges.

Cook’s Notes

• True lovo uses river stones super-heated in a sand pit; this oven adaptation reproduces the gentle, smoky tenderness without needing a beach or a bonfire.
• Frozen banana leaves are widely available at Asian and Pacific Island markets and thaw in minutes under warm water.
• Swap the snapper for any firm white fish, or skip the pork belly to make the feast fully pescatarian.
• Strain and save any juices that collect at the bottom of the parcel; they make an unbeatable base for a next-day seafood soup.
• Always handle the opened parcel carefully—steam trapped under the leaves will be hotter than a conventional roast.

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