Lap Lap Recipe

Introduction to Lap Lap

Lap Lap is a traditional dish from Vanuatu, often regarded as the national dish of this South Pacific archipelago. This cherished culinary delight is made from grated root vegetables, typically yam, taro, or cassava, combined with coconut milk and sometimes enriched with meat or fish. Wrapped in banana leaves and slow-cooked over hot stones, Lap Lap embodies the harmonious blend of natural ingredients native to the region. Its history stretches back to the early settlers of Vanuatu, who utilized local agrarian produce for sustenance and celebration.

The Cultural Significance of Lap Lap

Lap Lap is not just a dish; it is a cultural experience that brings families and communities together. It is often prepared during significant events such as weddings, festivals, and communal gatherings. The process of making Lap Lap encourages community participation, with each member having a role in its preparation—grating the root vegetables, squeezing the coconut, or tending the cooking fire.

Ingredients for Lap Lap

• Yam or Cassava - 2 lbs (900 g)
• Coconut milk - 1 cup (240 ml)
• Optional: Chicken pieces or fish fillets - 1 lb (450 g)
• Banana leaves or aluminum foil
• Onion - 1, finely chopped
• Salt - 1 tsp (5 g)
• Pepper - to taste

Preparation

Prepare the Banana Leaves

If using banana leaves, gently wilt them by passing them over a flame or boiling water to make them flexible. This step prevents tearing when wrapping the yam mixture.

Grate the Root Vegetables

Peel the yam or cassava and grate them into a large bowl. Ensure they are evenly grated to cook uniformly.

Prepare the Coconut Milk

If using a fresh coconut, crack it open and grate the flesh. Squeeze the grated coconut through a cheesecloth or fine mesh to extract the milk. This can also be done by blending with minimal water.

Combine Ingredients

Mix the grated yam with the extracted coconut milk and add onion, chicken pieces or fish fillets, pepper, and salt. Stir until all components are well incorporated.

Cooking Process

Assemble the Lap Lap

Lay a prepared banana leaf on a flat surface. Place a portion of the mixture onto the center of the leaf. Fold the leaf over the mixture, ensuring it is fully enclosed.

Cook the Lap Lap

Traditionally, Lap Lap is cooked in an underground oven. If this is not feasible, simulate the process by preheating an oven to 350°F (175°C) and placing the wrapped Lap Lap in a baking dish. Cover the dish tightly with aluminum foil to retain moisture. Slow cook for 1.5 to 2 hours until the flavors meld, and the root vegetables are tender. For an authentic cooking experience, adjust the cooking timer as needed.

Check for Doneness

The Lap Lap is done when it is firm to the touch and an enticing aroma fills the kitchen. Carefully unwrap one portion to check if the vegetables have softened.

How to Enjoy Lap Lap

Allow the Lap Lap to cool slightly before serving. Slice into portions, savoring it as a standalone meal or accompany it with tropical fruits or vegetables. In Vanuatu, it is common to enjoy Lap Lap family-style communally, creating a sense of togetherness and sharing.

For an added zest, serve with a drizzle of fresh lime juice or a side of spicy sauce to enhance the dish's flavor profile further. Pair with a chilled beverage for a full culinary immersion into the Pacific island lifestyle.