Lovo

Ingredients12

• pork shoulder1 kg
• whole chicken1.2 kg
• firm white fish fillets500 g
• taro800 g
• cassava600 g
• sweet potatoes500 g
• coconut cream400 ml
• onion2
• garlic6 cloves
• ginger30 g
• banana leaves12
• salt2 tsp

Method

1. Light a wood fire over a bed of volcanic or river stones in a pit and heat the stones for about 1 hour until they are glowing hot.
2. Cut the pork and chicken into large pieces, season with salt, and rub with crushed garlic and ginger.
3. Peel and chunk the taro, cassava, and sweet potatoes; slice the onions.
4. Line banana leaves with the meats, fish, vegetables, and onions, then spoon coconut cream over them and wrap into tight parcels.
5. Rake aside the embers, set the parcels on the hot stones, cover with more leaves and earth, and seal the pit.
6. Cook undisturbed for about 2 to 3 hours until the meat is tender and the root vegetables are soft.
7. Open the pit carefully, unwrap the parcels, and serve the meats, fish, and vegetables with the coconut juices.