Lovo

Dig a wide hole in the ground (about 6 inches deep). Lay firewood in the depression, set it alight, and feed the fire with large logs. Especially useful are dogo (mangrove tree) or vavi. Put smooth river stones (the non-exploding type!) on top of the logs. 

Clean pig, singe skin and remove innards. Plait a large basket from coconut palm fronds (talia na niu). Place some red hot stones from the lovo into the stomach of the pig. Wrap the pig in banana, ti or swamp dalo leaves and put in basket. Sew up opening in basket with wa (coconut or banana leaf ribs). 

When the stones are hot and firewood is burned down to ash, spread stones evenly over the bottom of the lovo pit. Take banana leaves and sweep ashes from stones. Cut the lower stems of 6 coconut leaves and place them on top of stones. Place basket with pig on top of coconut stems. Cover with banana or ti leaves. Now cover with wet burlap or hessian sacks. Seal lovo with layer of earth and cook for 2 to 4 hours depending on size of the pig. When preparing chicken in the same manner, omit hot stones in chicken stomach.

Breadfruit, peeled dalo and kumala are usually added to the lovo with the pig. Whole fish and chickens plaited into their own baskets are often add too.

In fact a lovo would be incomplete without palusami which can be made into small parcels and wrapped with leaves.

The actual placement of any of these foods is very important as some items will cook faster than others and will burn if they are too close to the hot stones.