Lap Lap

Today on the Takrecipe website, we’re diving into the flavors of the South Pacific with Lap Lap, the national dish of Vanuatu! This hearty dish features grated root vegetables (such as taro, yam, or cassava), coconut milk, and meat or fish, all wrapped in banana leaves and baked in an underground earth oven or steamed. Lap Lap has a soft, slightly chewy texture with a rich, earthy coconut flavor that makes it incredibly comforting.

Ingredients

• Base
• 2 large taro roots (or substitute with cassava or yam)
• 1 ½ cups fresh coconut milk
• ½ teaspoon salt
• Protein (Optional, Choose One)
• 500g chicken, pork, or fish fillet
• ½ teaspoon black pepper
• ½ teaspoon turmeric (optional for color)
• Wrapping & Cooking
• 2-3 banana leaves (or parchment paper if unavailable)
• 1 tablespoon coconut oil (for greasing)
• Garnish (Optional)
• 2 tablespoons grated coconut
• Fresh herbs (coriander or basil)

Prepare the Base

Peel and grate the taro (or cassava/yam) into a large bowl. Be cautious, as raw taro can cause skin irritation—wear gloves if needed.
Add salt and coconut milk, then mix well until it forms a thick, sticky paste.

Prepare the Protein

If using chicken, pork, or fish, season with salt, black pepper, and turmeric for extra flavor.

Assemble the Lap Lap

Lightly grease a banana leaf with coconut oil to prevent sticking. Spread the grated taro mixture evenly onto the banana leaf, about 1-2 cm thick. Place the seasoned protein in the center. Fold the banana leaf over the mixture, wrapping it tightly like a parcel. Secure with kitchen twine if needed.

Cooking Process

Traditional method: Place the wrapped in an underground oven (earth oven) and cover it with hot stones. Cook for 60-90 minutes.
Modern alternative: Steam the wrapped parcel in a large pot with a steamer basket for 90 minutes, or bake in an oven at 180°C (350°F) for 60-75 minutes.

Serve & Enjoy!

Unwrap the  garnish with grated coconut and fresh herbs. Serve hot and enjoy the rich, comforting taste of Vanuatu!

Cooking Tips

Use fresh coconut milk

🟢for the best flavor and creaminess. If unavailable, use canned coconut milk, but shake well before using.

Wrap properly:

🟢If banana leaves are unavailable, use parchment paper and aluminum foil to prevent the dish from drying out.

Underground oven method:

🟢If cooking traditionally, heat the stones thoroughly to maintain consistent cooking heat.