Laplap Tiki Taro

Laplap Tiki Taro is a traditional dish from Vanuatu, a beautiful archipelago in the South Pacific. Known for its rich and diverse cultural heritage, Vanuatu offers a variety of unique and authentic dishes, with Laplap being one of the most famous. This dish typically consists of a base of grated taro and taro leaves, combined with creamy coconut milk. It is traditionally cooked in an underground oven called an 'umu.' Over the years, Laplap has been adapted with various ingredients according to availability and taste preferences, but the essence of the dish remains the same.

Ingredients

• Taro - 1 kg, peeled and grated
• Spinach or taro leaves - 500g
• Coconut cream - 400ml
• Water - 100ml
• Salt - 1 tsp
• Banana leaves - for wrapping

Preparation

Step 1: Preparing the Taro Base

Start by peeling the taro and grating it into a large bowl. Be careful when peeling, as taro is quite slippery and the juice can cause skin irritation. Once grated, mix the taro with a pinch of salt and set aside.

Step 2: Preparing the Spinach or Taro Leaves

Wash the spinach or taro leaves under running water and remove any tough stems. Tear the leaves into smaller pieces, as this will help them cook evenly and become tender.

Step 3: Mixing the Ingredients

In a large bowl, combine the grated taro, torn spinach or taro leaves, coconut cream, and a bit of water. Stir until well mixed, ensuring that the spinach or taro leaves are evenly distributed throughout the mixture.

Complete Cooking Process

Step 1: Preparing the Banana Leaves

Briefly pass the banana leaves over an open flame to make them more pliable. This will help in wrapping the Laplap mixture without tearing the leaves. Lay the softened leaves out on a clean surface.

Step 2: Assembling Laplap

Place the taro and coconut mixture onto the center of prepared banana leaves. Fold the sides of the leaves over the mixture, creating a parcel. Secure it tightly with some kitchen string or additional strips of banana leaf to hold it closed during cooking.

Step 3: Cooking in the Traditional 'Umu'

To cook the Laplap as traditionally as possible, dig a pit and line it with hot stones. Place the Laplap parcel on top and cover it with more hot stones and earth. Allow it to cook in this natural oven for about 2 to 3 hours, checking periodically to ensure even cooking.

Alternatively, you can place the wrapped Laplap in a steamer or a large pot with a lid and let it steam over low heat for about 2 hours. Use a cooking timer to monitor the process and avoid overcooking.

How to Enjoy Laplap Tiki Taro

Once your Laplap is done cooking, remove it from the heat source and allow it to cool slightly before unwrapping. The aroma of taro and coconut is simply intoxicating. Cut the Laplap into squares and serve as a main dish or as an accompaniment to other traditional foods such as roasted root vegetables or grilled meats. Enjoy this piece of Vanuatu's culinary heritage with family and friends, savoring each bite and appreciating the traditional cooking methods that have stood the test of time.