Lovos

Lovos are the plural form of lovo, a traditional earth oven used in Pacific Island cultures, especially in Samoa, Fiji, and Tonga. The lovo functions as both a cooking method and a centerpiece for communal feasting and ceremonies.

In preparation, a pit is dug and lined with stones. A fire is built to heat the stones, then the fire is removed and the hot stones remain. Food, often wrapped in banana leaves or taro leaves, is placed on the stones and covered with more leaves and soil to trap the heat. The cooking time typically ranges from two to six hours, depending on the size and type of ingredients. The resulting meal is aromatic and smoky, with flavors from coconut milk, leaves, and tropical produce.

Common ingredients include pork, chicken, fish, taro, yams, cassava, breadfruit, and vegetables, along with dishes such as palusami (taro leaves with coconut cream) when available. Lovo meals are usually prepared for weddings, birthdays, national holidays, and other celebrations, and they rely on communal labor and hospitality.

In modern times, some urban communities maintain the practice for ceremonial occasions, while others prepare similar meals with conventional ovens or outdoor grills. The term lovo refers both to the oven itself and to the feast cooked in it, and the concept plays an important role in Pacific culinary culture.