We hosted a Christmas party on Friday with a traditional Fijian lovo. The weather held up, and we had a good time gathering outside, seated on mats, as is customary in Fijian get-togethers.
We had a saqa (Fijian term for trevally) delivered in the morning for the lovo. It was beautiful. Our gardener scaled it and braided a coconut palm frond around it before cooking it in the lovo (this technique seals in the moisture and lets in the smoke). The saqa was the star of the show.
Someone brought miti, a Fijian sauce of coconut cream and moli, to the party, and it was a perfect complement to the fish, chicken and root crops from the lovo.
“This is a real Fijian meal,” declared one of our guests.