Traditional Fijian food uses fresh, local ingredients like coconut, fish, rice, taro, sweet potatoes, cassava, and breadfruit that have been prepared for generations. Lovo is a Fijian delicacy made for communal events by digging an underground oven lined with burning coconut husks, placing meat, fish and vegetables wrapped in banana leaves on heated stones, and cooking for two and a half hours. Many Fijian resorts have lovo night once a week.