Lovo Feast

If cooking traditionally, dig a pit about sixty centimetres deep and one metre wide. Build a large fire in the pit and heat river stones or volcanic rocks for two to three hours until they glow red. For oven adaptation, preheat to 180C and use Dutch ovens.

Season the lamb, beef, and chicken pieces generously with salt. Wrap each portion of meat separately in softened banana leaves, folding the leaves tightly around the meat to create sealed packages that will trap steam during cooking.

Prepare the palusami filling by layering taro leaves and pouring coconut cream over them, then wrapping them tightly in banana leaves. Season with salt. These coconut-creamed greens are an essential component of every lovo feast.

Wrap the taro roots and sweet potatoes individually in banana leaves. The plantains can remain in their skins. Each item must be wrapped separately to ensure even cooking since different items require different cooking times underground.

Layer the hot stones in the pit, then arrange the wrapped food packages on top: meat and root vegetables on the bottom closest to the stones since they need the most heat, and the lighter items like palusami and plantains on top.

Cover everything with additional banana leaves, then burlap sacks or damp cloth, and finally a thick layer of earth to seal in all the heat and steam. For oven method, arrange in covered Dutch ovens with a cup of water and cook for three hours.

After three to four hours, carefully unearth the lovo, removing the soil and coverings to reveal the steaming banana leaf packages inside. Unwrap each package at the table, allowing the aromatic steam to escape dramatically for the gathered guests.