Vanuatu's national dish — grated root vegetables blended with coconut cream and slow-cooked in banana leaves.
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.
Serves 6
Pass banana leaves briefly over a gas flame or hot plate until pliable. Wipe clean and lay flat.
Combine grated taro with coconut cream and salt, mixing well until a thick paste forms.
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.
Place parcels in a steamer or Dutch oven with a little water. Cook over low heat for 90 minutes until firm throughout.
Unwrap at the table and slice into portions. Serve with extra coconut cream on the side.
Pressing the parcels firmly prevents air pockets.
Real umu (earth oven) cooking adds a smoky depth.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Refrigerate wrapped parcels up to 3 days. Reheat by steaming.
Laplap has been cooked in earth ovens across Vanuatu's 80+ islands for centuries. Each island has its own variant based on locally available root vegetables.
Yes, full-fat canned coconut cream works perfectly.
No, laplap is delicious vegetarian.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (280g / 9.9 oz) · 6 servings total
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