Lap Lap Banana Breakfast
The Quirky Foodster Team
Ingredients
- Ripe bananas, peeled and grated or mashed — 6
- Coconut cream — 250 ml (1 cup)
- Sugar (optional, if bananas aren't very ripe) — 2 tbsp
- Banana leaves, softened over a flame (or substitute parchment paper and foil)
- Kitchen string or extra leaf strips, for tying
Method
- In a mixing bowl, combine the grated banana with the coconut cream and sugar, if using, and mix well until smooth and evenly combined.
- Lay out a softened banana leaf (or a sheet of parchment topped with foil) and spoon a portion of the banana mixture into the centre.
- Fold the leaf over the mixture to enclose it completely, tying with string or leaf strips to secure.
- Repeat with the remaining mixture.
- Steam the parcels for 40-45 minutes, or bake in an oven preheated to 180°C (350°F) for 35-40 minutes, until firm and set.
- Let cool slightly before unwrapping and serving warm.
Introduction: Lap lap, Vanuatu's national dish, is traditionally a savoury root vegetable pudding, but this sweeter banana version is a favoured breakfast across the islands, made from grated banana mixed with coconut cream and wrapped in leaves to cook slowly over hot stones or in a modern oven.
Cultural Background: Lap lap, Vanuatu's national dish, is traditionally a savoury root vegetable pudding, but this sweeter banana version is a favoured breakfast across the islands, made from grated banana mixed with coconut cream and wrapped in leaves to cook slowly over hot stones or in a modern oven.
Tips: Use very ripe bananas for the best natural sweetness, reducing the need for added sugar. Wrap the parcels tightly to prevent the mixture from leaking out during cooking. Serve warm, straight from the leaf wrapping, for the most traditional presentation.
Variations: Add a handful of grated coconut flesh to the mixture for extra texture. Use plantain in place of banana for a firmer, less sweet version. Top with a drizzle of extra coconut cream before serving. Naturally vegan as written; no conversion needed.
Storage: Refrigerate wrapped parcels for up to 2 days.
Reheating: Reheat by steaming for 10-15 minutes, still in the leaf wrapping if possible.
FAQs:
Q: What is lap lap?
A: Lap lap is considered Vanuatu's national dish, traditionally a grated root vegetable pudding cooked in leaves; this banana version is a popular sweeter breakfast variation.
Q: Can I use foil instead of banana leaves?
A: Yes, foil (with a layer of parchment paper against the food) works well as a substitute if banana leaves aren't available.
Q: Is this dish very sweet?
A: It has a natural, gentle sweetness from the ripe banana and coconut cream, adjustable with the optional added sugar.
- Ripe bananas, peeled and grated or mashed — 6
- Coconut cream — 250 ml (1 cup)
- Sugar (optional, if bananas aren't very ripe) — 2 tbsp
- Banana leaves, softened over a flame (or substitute parchment paper and foil)
- Kitchen string or extra leaf strips, for tying
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