About
Lap Lap is a traditional dish from Vanuatu, often called the national dish of the islands. It’s a simple, earthy meal made from root vegetables like taro, yam, or banana, combined with coconut cream and sometimes meat, such as chicken, pork, or fish.
This dish reflects the island's deep connection to nature and its reliance on fresh, local ingredients.
The key to Lap Lap is the rich, creamy coconut milk that’s mixed with the grated root vegetables, giving the dish its distinctive flavor.
The vegetables form a thick paste that’s wrapped in banana leaves, which are then baked or steamed in an underground oven (called an umu). This slow-cooking method allows all the natural flavors to meld together beautifully.
What really sets Lap Lap apart is its blend of textures and tastes. The starchy base of taro or yam soaks up the coconut milk, becoming soft and almost pudding-like, while the meat or fish adds a savory depth.
If banana is used, it brings a subtle sweetness that pairs perfectly with the creaminess of the coconut.
In Vanuatu, Lap Lap is often enjoyed during communal gatherings or special occasions. It’s a dish that’s not just about feeding people but about bringing them together, celebrating both the island's bounty and the importance of sharing food.
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INGREDIENTS
For the Lap Lap:
4-5 taro roots (or yam, cassava, or green bananas), peeled and grated (I used grated Hawaiian taro)
2 cups coconut milk (fresh or canned)
1 teaspoon salt
Banana leaves
Optional Add-ins Meat, Fish or Veggies- All of these are up to you:
Chopped chicken, pork, or fish fillets
Chopped Cabbage
Chopped Tomatoes
Chopped Spinach
Chopped Onion
Salt and pepper to season the meat
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Instructions
Prepare the Banana Leaves:
If using banana leaves, gently heat them over an open flame or hot pan until they’re soft and pliable. This prevents them from tearing.
Make the Taro or Yam Mixture:
In a large bowl, combine the grated taro (or your chosen root vegetable) with the coconut milk and salt. Mix well until it forms a thick, sticky paste.
Assemble the Lap Lap:
Lay out the banana leaves (or foil) on a flat surface.
Spread a layer of the taro mixture in the center of the leaves.
If using veggies and meat, but the meat first and then the veggies on top. I went for chicken, then onions, tomato, spinach and cabbage on top.
Fold the banana leaves or foil tightly around the mixture to form a sealed parcel.
Cook the Lap Lap:
Traditionally, Lap Lap is cooked in an underground oven (umu), but you can bake it in your home oven.
Place the wrapped parcel in a preheated oven at 180°C (350°F) and bake for about 1 to 2 hours, or until the taro is fully cooked and the meat (if using) is tender. When I did it, it took the full two hours. You can also pour a little extra coconut milk over the banana leaves before you put them in.
Serve:
Unwrap the banana leaves or foil, and slice the Lap Lap into portions.
Serve it hot, with extra coconut milk drizzled over if desired.
