Lap Lap: All about Vanuatu’s National Dish

Lap Lap holds the distinction of being the national dish of the Vanuatu islands. More than just a flavorful meal, it embodies a unique gastronomic experience that weaves together the story of Vanuatu’s people, their rich history, and their way of life.

If world cuisine interests you, check out this guide that our team at Remitly created to celebrate the culinary treasures of people around the globe.

The Origins of Lap Lap

The origins of Lap Lap are as old as the Vanuatu islands themselves. Indigenous Melanesian people are believed to have prepared since they first settled in Vanuatu over 3,000 years ago.

Since then, successive generations have passed down this traditional dish, each adding their own twist while preserving its essence.

With its deep-rooted history, Lap Lap stands as a powerful symbol of the identity and heritage of the people of Vanuatu. Each ingredient used and every step in its preparation carries profound cultural significance, reflecting their profound connection with nature and their reverence for their ancestors.

The Ingredients: Directly from Nature

The primary component of Lap Lap consists of a paste made from root vegetables such as taro or yam. It gains richness from the infusion of coconut milk obtained from freshly grated coconuts, while island cabbage or other leafy greens contribute an additional layer of flavor.

The paste is often accompanied with meat or fish but it’s not uncommon to find vegetarian versions too. The beauty of this dish lies in its versatility as  ingredients can vary based on what’s locally available or personal preference, making each rendition of this dish unique yet familiar.

Across Vanuatu’s 80-plus islands, variations of Lap Lap abound.  In some areas, Lap Lap is  sweet rather than savory. Instead of meat or vegetables, the dough is mixed with ripe bananas or papaya and sweetened coconut cream. Regardless of the variation, the essence remains—the connection to land and tradition.

How to prepare Lap Lap

Lap Lap is a dish that demands both patience and time; yet, the end result justifies every ounce of effort invested. Its preparation is a meticulous process that entails crafting the paste, carefully arranging banana leaves for its enclosure, and patiently cooking it underground.

However, there are numerous versions even for those who don’t have the traditional oven or all of the ingredients.  Here’s a simplified version of this traditional dish that you can try at home.

Ingredients:

• 2 large taro roots or yams
• 1 fresh coconut
• 1 bunch of island cabbage or spinach
• 500g of chicken or fish (optional)
• Salt to taste
• Large banana leaves for wrapping

Instructions:

1. Start by peeling the taro roots or yams and grating them into a thick paste.
2. Crack open the coconut, grate its flesh, and squeeze out the milk.
3. Mix the grated root vegetables with coconut milk until it forms a dough-like consistency.
4. Lay out your banana leaves and spread your dough mixture onto them.
5. If using meat or fish, place it on top of your dough mixture.
6. Cover everything with another layer of banana leaves and wrap securely.
7. Dig a hole in your backyard (if possible) and heat some stones in it to create an earth oven.
8. Place your wrapped lap lap on the hot stones, cover with more leaves and earth, then let it cook slowly for several hours.
9. Once cooked, unwrap your lap lap from its leafy package onto a plate and serve warm.

Remember: This recipe is just one interpretation—feel free to adapt based on what’s available locally.

Serving and Eating Etiquette

Typically, people serve Lap Lap straight from the oven by unwrapping it from its leafy package onto a plate. It frequently becomes a part of communal meals during special occasions or ceremonies.

Eating etiquette in Vanuatu revolves around sharing and community. Meals are a time for coming together—sharing food symbolizes unity and mutual respect among those present.

The Broader Cuisine of Vanuatu

Vanuatu’s cuisine reflects its abundant natural resources—it’s as varied as its geography.

Seafood Galore

Being an archipelago nation, seafood plays a significant role in Vanuatu’s cuisine. People frequently incorporate fish like tuna, mahi-mahi, snapper, as well as shellfish such as crabs, lobsters, clams, and oysters into their dishes. They typically prepare these ingredients by grilling, steaming, or simmering in coconut milk.

Root Vegetables and Fruits

Root vegetables like taro, yam, sweet potato, and manioc form the staple diet. People frequently boil or bake them in earth ovens similar to Lap Lap. Fruits like bananas, papayas, pineapples, and mangoes are also widely consumed, either fresh or as ingredients in various dishes.

Local Specialties

Apart from Lap Lap, other local specialties include Tuluk—a dish similar to Lap Lap but with a filling of minced pork—and Simboro—grated root vegetables wrapped in island cabbage leaves and cooked in an earth oven.

Influence of Other Cultures

Vanuatu’s cuisine has also been influenced by other cultures. French influence is evident in dishes that use beef and chicken while Asian influence can be seen in the use of rice and noodles.

Despite these influences, traditional methods of cooking—like using earth ovens—are still favored. This blend of old and new makes Vanuatu’s cuisine truly unique—an exploration of flavors that tells a story about its people and their land.

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