Description
Traditional Fijian method of steaming food in a pit oven using hot stones and steam.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokymeatyearthyherbalwoodymineral
Origin & History
Civilization
Fijian
Era