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Lap-lap (lap lap): recipe illustration
Everyday meals

Lap-lap (lap lap)

The national dish of Vanuatu: a paste of grated taro and coconut milk, filled with meat or fish, wrapped in banana leaves and baked. The texture is soft and creamy, and it is served at family meals and celebrations.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the banana leaves, pass them quickly over a flame or in boiling water to soften them, then pat them dry.
  2. Finely grate the taro and mix it with the coconut milk and salt until you have a smooth, supple paste.
  3. In a pan with the oil, fry the onion, garlic and tomatoes for 5 minutes, then add the chicken and brown it for 8 minutes.
  4. On a banana leaf, spread a layer of taro paste, then a portion of the chicken filling and a final layer of paste.
  5. Fold the leaf into a well-closed parcel, tying it with string if needed, and place the parcels in an ovenproof dish.
  6. Bake at 180 °C for 1 hour 30 minutes, until the paste is firm and golden on top.
  7. Let it cool for a few minutes before serving straight from the leaves.

Variations and tips

Vegetarian version. Replace the chicken with spinach and extra tomatoes.

Using what's easy to find. Replace the taro with grated butternut squash, which is easier to find.

More ideas

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Original Ecomely recipe.