Lap-lap is widely considered the national dish of Vanuatu — grated root vegetables like taro, yam or cassava mixed with coconut milk, wrapped in banana leaves, and traditionally cooked over hot stones. This home version uses the oven for the same comforting result.
Ingredients
- 800 g yam, taro or cassava, peeled and grated
- 300 ml coconut milk
- 1 onion, finely chopped
- Banana leaves or foil, for wrapping
- Salt, to taste
Instructions
- Mix the grated root vegetable with the coconut milk, onion and a generous pinch of salt.
- Spread the mixture onto banana leaves or foil, folding into a parcel.
- Bake at 180°C (350°F) for about 1 hour, until set and tender.
- Unwrap and slice to serve.
Lap-lap is often served alongside grilled meat or fish, and makes a wonderfully different side dish for any table.
