Laplap

About This Recipe

Laplap is the heart of Vanuatuan cuisine, prepared for every celebration and community feast. Grated taro or yam is mixed with rich coconut cream, then wrapped tightly in banana leaves and baked in an earth oven (umu) until it sets into a dense, fragrant cake. The banana leaf imparts a subtle herbal aroma that is inseparable from the dish's identity.

Ingredients

Serves 6

• 1 kgtaro or yam, peeled and finely grated
• 400 mlcoconut cream
• 200 gchicken or pork, thinly sliced (optional)
• 1 tspsalt
• 6 largebanana leaves, softened over flame

Instructions

1. 1

   Prepare leaves

   Pass banana leaves briefly over a gas flame or hot plate until pliable. Wipe clean and lay flat.

2. 2

   Mix filling

   Combine grated taro with coconut cream and salt, mixing well until a thick paste forms.

3. 3

   Assemble parcels

   Spoon a layer of taro paste onto each leaf, add meat slices if using, then cover with more paste. Fold leaves tightly and secure with kitchen twine.

4. 4

   Cook

   Place parcels in a steamer or Dutch oven with a little water. Cook over low heat for 90 minutes until firm throughout.

5. 5

   Serve

   Unwrap at the table and slice into portions. Serve with extra coconut cream on the side.

Variations

• •

  Use cassava instead of taro.

• •

  Add spinach leaves inside for colour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate wrapped parcels up to 3 days. Reheat by steaming.

Frequently Asked Questions