When you think of Fijian food, images of fresh seafood and tropical fruits probably come to mind. But to truly experience the heart of Fijian cuisine, you need to witness and taste a lovo. This traditional Fijian feast involves cooking food underground, using hot stones to create a natural oven. It’s not just a way of cooking; it’s a communal event, a celebration of food and culture.

Preparing a lovo is a labor of love that often involves the whole village. A pit is dug in the ground, and a fire is built inside to heat stones. Once the stones are scorching hot, the embers are removed, and the food, wrapped in banana leaves or taro leaves, is placed on top. Layers of more leaves and earth are then used to cover the pit, trapping the heat and slowly cooking the food to perfection.

What kind of food ends up in a lovo? You’ll typically find a delicious array of meats like pork, chicken, and fish, along with root vegetables like taro and cassava, and sometimes even whole suckling pigs. The slow cooking process infuses the food with a unique smoky flavor and makes everything incredibly tender and moist.

The anticipation as the lovo is unearthed is palpable. The air fills with the rich aroma of cooked earth and roasted food. Sharing a lovo is a deeply social experience in Fiji. Families and communities come together to enjoy the bounty of their land and sea, cooked in this ancient and time-honored way.

If you ever have the chance to visit Fiji, make sure experiencing a lovo is high on your list. It’s more than just a meal; it’s a taste of Fijian history, community, and the incredible flavors of the islands. You won’t find anything quite like it!