Description
Fijian lovo steaming is a traditional method of cooking that involves steaming food in a pit lined with banana leaves.
Technical
The process involves heating a pit with hot stones and wood to generate steam, which is created by pouring water over the stones, reaching temperatures of up to 200°C (392°F). The steam cooks the food evenly over a period of 30 minutes to several hours, depending on the type and quantity of food.
Science
Primary Reaction
gelatinization
Sensory Profile
Aroma ()
earthysmokywoodyherbalmineral
Wine Analogy
Like a smoky Pinot Noir with earthy undertones
Coffee Analogy
Similar to a Sumatra Mandheling with woody and herbal notes
Perfume Analogy
Resembles vetiver-based fragrances with smoky accords