Everyday meals
Taro lap-lap (lap-lap au taro)
Lap-lap is the signature dish of Vanuatu: a paste of grated taro and coconut milk, wrapped in banana leaves and cooked in a traditional earth oven. Here it is prepared in the oven, with a dense, melting texture.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Preheat the oven to 180 °C.
- Finely grate the taro and mix it with the coconut milk, salt and finely chopped onion.
- Soften the banana leaves over a flame or in boiling water, then wipe them dry.
- Place a large spoonful of paste in the centre of each leaf and fold it into a tightly closed parcel.
- Arrange the parcels on a tray and bake for 1 h 30, until the paste is firm and golden.
- Let cool slightly before opening, then serve in slices.
Variations and tips
Fish version. Add pieces of shredded smoked fish to the centre of the paste before folding.
More ideas
Cassava lap-lap (lap-lap au manioc)1 h 50 · 6 serv. · budget-friendlyYam Baked in the Ground (lovo)1 h 50 · 4 serv. · budget-friendlyGreen bananas boiled in coconut milk40 min · 4 serv. · budget-friendlyStir-fried cabbage with smoked fish25 min · 4 serv.Garlic sautéed yam35 min · 4 serv. · budget-friendlyLap-lap (lap lap)2 h · 4 serv.Pork Laplap (pork lap-lap)2 h 30 · 4 serv.Bamboo shoot omelette20 min · 2 serv. · budget-friendly
Vanuatu
Vanuatu
Vanuatu
Vanuatu
Vanuatu
Vanuatu
Vanuatu
Vanuatu
Original Ecomely recipe.