Taro Laplap Recipe
Introduction to Taro Laplap
Taro Laplap is a traditional dish from Vanuatu, often considered the national dish. This exquisite meal is deeply embedded in the culture of the people and reflects their rich culinary heritage. It is a type of pudding made primarily from taro, coarsely grated and mixed with coconut cream. The mix is traditionally baked or steamed in an earth oven over hot stones and wrapped in banana leaves, giving it a distinctive earthy and smoky flavor. Historically, Laplap has been a staple at community gatherings and ceremonial events, highlighting its significance in Vanuatu's social traditions.
Ingredients for Taro Laplap
- Taro - 5 medium roots
- Coconut cream - 2 cups
- Banana leaves - for wrapping
- Pork or chicken - 500g (optional)
- Salt - 1 tablespoon
- Water - as needed
Preparing the Ingredients
Preparing Taro
Start by peeling the taro roots with a sharp knife. Once peeled, wash them thoroughly to remove any dirt or residue. Grate the taro using a coarse grater to achieve a texture similar to shredded potatoes. Place the grated taro in a large mixing bowl.
Preparing Coconut Cream
If using fresh coconuts, break open the coconuts and grate the white flesh. Extract the coconut cream by squeezing the flesh through a muslin or cheesecloth into a bowl. You may add a small amount of water to help extract more cream. If using canned coconut cream, shake the can well before opening to ensure even consistency.
Banana Leaves Preparation
Rinse the banana leaves under water to remove any dirt. Wilt them over a gas flame or by pouring hot water over them, making them pliable and easier to handle.
Mixing and Assembling
Combine the grated taro, coconut cream, and salt in the mixing bowl. Stir well to ensure an even distribution of the ingredients. Traditionally, some families add a meat component like pieces of pork or chicken into the mix for added flavor.Banana leaves are used as a baking container. Take a large piece of the leaves and lay it flat. Place a portion of the taro mix in the center and fold over the leaves to encase the mixture completely, securing it in place.
Cooking Taro Laplap
Traditionally, Taro Laplap is cooked in an earth oven known as 'umu' or 'lovo.' However, you can achieve a similar flavor using a modern oven or steaming technique.
Using an Earth Oven
Dig a pit in the ground and line it with stones. Preheat the stones by building a fire over them until they are hot. Remove the unburned wood and ash, leaving only the hot stones. Place the banana leaf parcels carefully on the stones. Cover with more banana leaves and soil to trap the heat. Leave it to cook for 2-3 hours. Set a timer to keep track of the cooking duration.
Using a Modern Oven
Preheat your oven to 180°C (350°F). Place the wrapped taro parcels on a baking tray and cover them with aluminum foil to help steam them in their moisture. Bake for around 1.5 to 2 hours. Use the cooking timer to ensure precise timing.
Serving and Enjoying Taro Laplap
Once cooked, remove the parcels from the oven or earth oven with care. They're best served warm. Unwrap the banana leaves to reveal the aromatic Laplap inside. Taro Laplap can be enjoyed on its own or alongside grilled fish or meat, offering a complete and satisfying meal. For an authentic experience, consider serving it on banana leaves instead of plates. Pair with a fresh green salad or tropical fruits to balance out the rich flavors for a hearty and traditional dining experience.