The Hangi Fijian Lovo  is the same as the Māori Hangii in functionality, however they are from two different regions, so the difference of food diversity and vegetation shows in their recipes. Add in the Maoris Polynesian cooking roots and many would say… It just tastes different! 

Traditional  foods used in the Fijian Lovo were primarily fish, shell fish and other seafoods. Vegetables. Game birds and other game animals were also used. Here is a more contemporary Earth Oven Fijian Hangirecipe…

Fijian Lovo Chicken

Here’s how it’s made, 

Prepare a whole chicken And Marinate with 2 table spoons of fresh ginger, 2 table spoons soy sauce, 1 cup chopped onion, and 2 tablespoons of honey. Marinate for 3-6 hours. Fijians use hot stones for a radiant heat effect. You can get the same effect by lining your Earth Oven with rocks and hot coals. Coconut husks are still the fuel of choice for the Lovo.  They are available at some specialty food stores. If you do not have coconut husks you may use your favorite wood to heat up the Earth Oven.  For more information on wood selection,  please check out our “it’s all about the wood” blog. The Fijian, way is to wrap the food in bananas leaves, if you do not have banana leaves you may use corn husks. Place your wrapped Chicken directly on the Earth Oven Grill Rack. Lower into position and secure the Earth Oven lid in place, cook for 3-4 hours with a holding temperature of 225F to 275F. It is traditionally served with Fijian Palusami.

Palusami Side Dish Recipe 

First, remove the thickest parts of taro stalks and soak them in a bowl of hot water for 5 minutes, rinse and repeat the process.

Take one can approx 10 oz. of  Coconut Milk, add 1 clove crushed garlic, and 1 teaspoon Fijian or other sea salt. 

In Fiji, taro leaves are placed directly on the banana wraps, which are placed directly on the rock/coal bed  and cooked. You may use your Earth Oven  griddle and spread the taro leaves out. Add 1/2 coconut milk mix by pouring it over the top, then layer over the Taro with tomatoes slices and onion rings. Next pour the other half of the coconut milk over the Taro then bend the Taro leaves over the top and secure with toothpicks. Lower into the Earth Oven Lovo and cover With your Earth Oven Lid. (you can cook simultaneously with the chicken )

Now you’re ready for Fijian Earth Oven Lovo Chicken and Palusami!