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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Traditional Fijian method of steaming food in a pit oven using hot stones and steam.
Origin: Fijian (Pre-colonial) — Fiji
See full technique reference →Fijian lovo cooking involves the Maillard reaction to break down proteins and develop flavors, with the use of hot stones and steam allowing for even cooking and tenderization of tough cuts of meat. The cooking process can take several hours, typically 2-4 hours, and relies on the steam generated by pouring water over hot stones.
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Primary Reaction
Maillard reaction
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