Laplap
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The Tale of Laplap
Story updated
Laplap is considered Vanuatu's national dish: grated root vegetables such as taro, yam, or cassava mixed with coconut milk, wrapped in leaves, and cooked in an earth oven. Its communal preparation and central place at feasts and ceremonies have made it a symbol of ni-Vanuatu identity.
Ingredients
Scale:· 8 servings
- 4 cups grated cassava
- 2 cups grated taro
- 2 cups coconut cream
- 1 lb chicken pieces or fish
- 1 onion, sliced
- Salt, to taste
- Banana leaves, for wrapping
Instructions
- 1Prepare a fire pit with hot stones, or preheat an oven to 350°F as an alternative.
- 2Mix the grated cassava and taro with half of the coconut cream to form a thick batter.
- 3Spread the batter in a thick layer over a large piece of banana leaf.
- 4Arrange the chicken or fish and onion over the batter, and pour over the remaining coconut cream.
- 5Fold the banana leaf over tightly to enclose the layers completely.
- 6Cook on the hot stones (or bake) for 1.5-2 hours until the batter is set and the meat is cooked through.
- 7Unwrap and cut into portions to serve.
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