Lap Lap

Name: Lap Lap
Yield: 4
Cuisine: Vanuatu
Ingredients: Yam, taro or cassava, peeled and finely grated — 1.2 kg (2.6 lb); Coconut milk, divided — 500 ml (2 cups); Chicken, pork or fish, cut into small pieces — 400 g (14 oz); Onion, chopped — 1; Tomatoes, chopped — 2; Banana leaves, softened over a flame; Salt, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Yam, taro or cassava, peeled and finely grated — 1.2 kg (2.6 lb)
Coconut milk, divided — 500 ml (2 cups)
Chicken, pork or fish, cut into small pieces — 400 g (14 oz)
Onion, chopped — 1
Tomatoes, chopped — 2
Banana leaves, softened over a flame
Salt, — to taste

Method

In a large bowl, mix the grated root vegetable with half the coconut milk and a pinch of salt until well combined.
Season the meat or fish with salt, and combine with the onion and tomatoes.
Lay out several softened banana leaves, overlapping to create a large enough base to hold the mixture.
Spread a thick, even layer of the grated root vegetable mixture over the leaves.
Top with the seasoned meat or fish mixture, spreading evenly.
Pour the remaining coconut milk over the top.
Fold the banana leaves up and over to completely enclose the mixture, tying securely if needed.
Steam for 1.5-2 hours, or bake in an oven preheated to 160°C (325°F) for 2-2.5 hours, until the root vegetable layer is fully cooked through and firm.
Let cool slightly before unwrapping, cutting into portions, and serving warm.

Introduction: Lap lap is widely regarded as the national dish of Vanuatu, made from grated yam, taro or cassava mixed with coconut milk, layered with meat or fish, wrapped in banana leaves and traditionally cooked slowly over hot stones in an earth oven.

Cultural Background: Lap lap is widely regarded as the national dish of Vanuatu, made from grated yam, taro or cassava mixed with coconut milk, layered with meat or fish, wrapped in banana leaves and traditionally cooked slowly over hot stones in an earth oven. It's a dish of deep cultural and ceremonial significance across the islands.

Tips: Grate the root vegetable very finely for the best texture once cooked. This dish traditionally takes considerable time to cook fully through — don't rush the process. Wrap the leaves tightly and securely to contain the mixture during the long cooking time.

Variations: Use a mix of yam and taro for a more complex, traditional flavour and texture. Add grated coconut flesh to the root vegetable layer for extra richness. Some island variations use pork specifically for special occasions. A vegetarian version can use extra vegetables and mushrooms in place of meat or fish, though this departs from the traditional national dish.

Storage: Refrigerate wrapped or cut portions for up to 3 days.

Reheating: Reheat by steaming for 20-25 minutes, or in a covered dish in a low oven, until warmed through.

FAQs:

Q: What root vegetables can be used for lap lap?

A: Yam, taro and cassava are all traditional choices, sometimes used individually or in combination depending on regional preference and availability.

Q: How is lap lap traditionally cooked?

A: Traditionally, it's cooked slowly in an earth oven over hot stones, though a modern oven or steamer achieves a similar result at home.

Q: Why does this dish hold such cultural significance?

A: Lap lap is central to Vanuatu's culinary identity and is often prepared for significant community gatherings, celebrations and ceremonies across the islands.