Lap Lap

Name: Lap Lap
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: Vanuatu
Ingredients: 4 cups grated cassava or yam; 2 cups coconut cream; 1 onion, chopped; 300g chicken or fish, cut into pieces; 2 cups island cabbage or spinach leaves; 1 clove garlic, minced; banana leaves for wrapping, salt to taste

6 servings25 min prep90 min cookMedium Vanuatu

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The Story Behind It

The Tale of Lap Lap

Considered Vanuatu's national dish, lap lap is made from grated root vegetables like taro, yam, or cassava, wrapped in leaves and cooked in an earth oven with coconut cream. The technique goes back generations in ni-Vanuatu tradition, prepared communally for feasts and celebrations.

Ingredients

Scale:· 6 servings

4 cups grated cassava or yam
2 cups coconut cream
1 onion, chopped
300g chicken or fish, cut into pieces
2 cups island cabbage or spinach leaves
1 clove garlic, minced
banana leaves for wrapping, salt to taste

Instructions

1Mix the grated cassava or yam with about half the coconut cream to form a thick, moist batter.
2Lay out large pieces of softened banana leaf and spread a layer of the batter in the center of each.
3Arrange pieces of chicken or fish and chopped onion over the batter, then season with salt.
4Pour the remaining coconut cream over the top.
5Fold the banana leaves over tightly to seal the parcel completely, tying with leaf strips or string.
6Cook the parcel over hot stones in an underground earth oven, or bake in a conventional oven at 180C (350F), until the cassava is fully cooked and set, about 1.5 hours.
7Unwrap and slice to serve.

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