Laplap
Laplap is Vanuatu's national dish, traditionally made by grating taro, yam or manioc, enriching it with coconut milk and baking it in leaves over hot stones.
From Chef Ilhama’s recipe collection
Photo: Lenzo Nimoho — The uploader on Wikimedia Commons received this from the author/copyright holder. · CC BY-SA 4.0 · Sources
How do you make Laplap?
Laplap uses 8 ingredients and 5 clear steps. Allow 2 hours; the recipe yields 8 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Laplap is Vanuatu's national dish, traditionally made by grating taro, yam or manioc, enriching it with coconut milk and baking it in leaves over hot stones.
5 steps
Wear gloves when handling raw taro; grate the root finely and mix with half the coconut milk and salt.
Soften banana leaves over heat and use them to line a deep baking dish.
Spread in the root mixture, greens and seasoned chicken, then pour over remaining coconut milk.
Cover tightly with more leaves and foil and bake at 180°C for 90 minutes until the root and chicken are fully cooked.
Rest for 10 minutes and finish with lime before opening the parcels.
Serve in leaf parcels with grilled fish, chicken or a tomato relish.
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