Laplap is a traditional Vanuatu recipe for a layered dish of green bananas, sweet potatoes, cabbage and taro leaves in coconut milk with chicken in the middle that's steamed in banana leaves. The full recipe is presented here and I hope you enjoy this classic Vanuatu version of: Laplap.
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Lap Lap is a baked casserole, predominantly made from grated root vegetables, bananas, and coconut milk. There are many variations including vegetarian versions, and others made with pork, chicken, or flying fox meat. The casserole is wrapped in banana leaves and traditionally baked in an earth oven called an Uma. LapLap is considered to be the national dish of Vanuatu. This dish is usually prepared for special occasions on the island.
Ingredients:
2 green bananas (peeled and grated)
3 large sweet potatoes (peeled and grated)
1 Chinese cabbage (rinsed and chopped)
1 bunch taro leaves (rinsed and chopped) [substitute spinach]
1 onion, peeled and finely chopped
1 chicken (about 1.4kg spatchcocked)
2 tbsp vegetable oil
500ml coconut milk
1/2 bunch chives (sliced)
5 large banana leaves (spines removed)
2 garlic cloves, minced
Salt and freshly-ground Black pepper, to taste
Method:
Pre-heat your oven to 180°C.
Soften the banana leaves by blanching them in hot water or by passing them over an open flame for 30 seconds.
Arrange the leaves on a large baking tray or roasting tin, overlapping them to create a base for a parcel, and set aside.
Mix the grated bananas and sweet potatoes in a bowl, and season with black pepper and salt.
Mix the taro leaves (or spinach) and Chinese cabbage in a separate bowl, and season with salt and freshly-ground black pepper.
Combine half the coconut milk with the onions and minced garlic cloves and set aside.
Season the chicken on both sides with salt and black pepper.
Heat the oil in a large frying pan, and add the chicken. Fry the chicken to brown on both sides, starting with the skin side down. Once nicely coloured remove the chicken with kitchen tongs and set aside.
Assemble the Lap Lap by arranging half of the spinach and cabbage mixture in the centre of the banana leaves. Spread the sweet potato and green banana mixture over this.
Place the chicken, skin side up, on top of the sweet potato and banana layer. Cover the chicken with the remaining spinach and cabbage.
Pour the coconut milk and onion mixture over the filling. Wrap the banana leaves tightly over the filling, and secure it with a string.
Transfer the package to the centre of your preheated oven, and bake for about 60 minutes, or until the chicken is cooked.
Remove the package from the oven and untie the string.
Unwrap the banana leaves and pour the remaining coconut milk over the top.
Garnish with the sliced chives and serve immediately.
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