World Cuisines

Lap-Lap

Vanuatu

The national pudding: lap-lap — yam (or banana, taro, cassava) pounded into a paste, layered with island cabbage and coconut, and baked flat in the earth oven like a great pancake-cake, cut in squares.

What it is

The national pudding: lap-lap — yam (or banana, taro, cassava) pounded into a paste, layered with island cabbage and coconut, and baked flat in the earth oven like a great pancake-cake, cut in squares. Ingredients: yams, island cabbage (aibika), coconut cream, banana leaves; sometimes flying fox or chicken in the centre (lap-lap sosor). Recipe: 1) Pound grated yam to a glutinous paste. 2) Spread on leaves; layer cabbage and coconut. 3) Bake in the stone oven until set. 4) Cut in squares; serve warm. Serve: at markets (Port Vila's market house sells it daily) and ceremonies. Flavor: dense, earthy, coconut-rich. History: lap-lap is Vanuatu's national dish — its pounding is women's art across the archipelago. See also: Tuluk, Island Cabbage (Vanuatu).

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