Nagol

Nagol is a traditional Fijian method of cooking food, primarily pork, in an underground oven. This cooking technique is central to Fijian culture and is often employed for significant events such as weddings, funerals, and traditional ceremonies. The process involves digging a pit in the ground, lining it with heated stones, and then placing the food wrapped in banana leaves or other vegetation on top. The pit is then covered with more leaves and soil, allowing the food to steam and cook slowly for several hours.

The effectiveness of the nagol oven relies on the retained heat from the stones and the trapped steam. This method imparts a unique smoky flavor and a tender texture to the food, particularly to the pork, which is often a whole pig prepared for large gatherings. The preparation of the nagol is a communal activity, often involving many members of the village. It begins with gathering firewood and stones, digging the pit, and preparing the food. The cooking time varies depending on the size of the food and the heat of the stones, but it typically takes at least two to three hours. Once cooked, the nagol is carefully unearthed, and the food is shared among the attendees. The nagol is more than just a cooking method; it is a symbol of community, celebration, and tradition in Fiji.