Vanuatu Laplap

Ingredients

• 2 cups (400g) grated taro root 2 cups (400g) grated taro root
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (150g) island cabbage, finely chopped 1 cup (150g) island cabbage, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon fresh lemongrass, finely chopped 1 tablespoon fresh lemongrass, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated taro root, island cabbage, onion, garlic, ginger, lemongrass, turmeric powder, and salt.
2. 2.
   Gradually add the coconut milk to the mixture and mix well until all the ingredients are evenly combined.
3. 3.
   Take a piece of banana leaf and place a portion of the mixture in the center. Fold the leaf to enclose the mixture and secure it with toothpicks or string.
4. 4.
   Repeat the process with the remaining mixture and banana leaves.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Place the wrapped Laplap in a baking dish and bake for 45-50 minutes, or until the taro root is tender.
7. 7.
   Remove the Laplap from the oven and let it cool slightly before unwrapping.
8. 8.
   Serve the Laplap warm as a main course or as a side dish with grilled fish or meat.

Treat your ingredients with care...

• Taro root — Make sure to peel and grate the taro root just before using it to prevent discoloration.
• Island cabbage — If island cabbage is not available, you can substitute it with regular cabbage or kale for a similar texture and flavor.

Tips & Tricks

• To enhance the flavor, you can add a squeeze of lime juice or a sprinkle of fresh herbs before serving.
• If you prefer a spicier Laplap, you can add a small amount of chili pepper or hot sauce to the mixture.
• Make sure to wrap the Laplap tightly in banana leaves to prevent any leakage during cooking.
• If you don't have access to banana leaves, you can use aluminum foil as a substitute.

Serving advice

Serve the Vanuatu Laplap warm as a main course or as a side dish. It pairs well with grilled fish or meat. Garnish with fresh herbs or a squeeze of lime juice for added freshness.

Presentation advice

Unwrap the Laplap just before serving to reveal the beautiful colors and textures. Arrange the individual portions on a platter or serve them directly on banana leaves for an authentic touch.