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.
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.
Tips & Tricks
To make the dish even more flavorful, try adding a pinch of salt or chili flakes to the mixture before wrapping it in banana leaves.
Side-dishes
Vegetables, bread
Drink pairings
Coconut water, kava
Delicious Laplap recipes
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