Dish

Laplap

Laplap is made by grating taro root and mixing it with coconut milk, onions, and sometimes meat or fish. The mixture is then wrapped in banana leaves and cooked in an underground oven called an earth oven. The result is a tender and flavorful dish that is perfect for a cozy dinner at home. The dish is typically served with a side of vegetables or bread.

Oceanic cuisine› Melanesian cuisine› Vanuatuan cuisine

Vegetable Dish

Origins and history

Laplap has been a staple of Vanuatu cuisine for centuries. It is believed to have originated in the village of Port Vila, where it was a popular dish among the locals. Today, it is enjoyed by people all over Vanuatu and is often served at local restaurants and festivals.

Dietary considerations

Gluten-free

Variations

There are many variations of laplap, some of which include the addition of different meats or vegetables. Some recipes also call for the use of yams or cassava instead of taro root.

Presentation and garnishing

Laplap is typically served on a large platter, with the banana leaves removed to reveal the tender taro root and meat or fish inside. The dish can also be garnished with fresh herbs or sliced lemon for added flavor.