National Dish Vanuatu: Lap Lap (Recipe)
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Meet Lap Lap, the beloved national dish of Vanuatu, a scattering of islands in the South Pacific. This hearty, tray-sized bake is built from grated taro or cassava root, moistened with rich coconut milk and wrapped snugly in banana leaves before it slowly steams to tenderness. Simple, wholesome and deeply tied to island life, it carries the warm flavours of the tropics straight to your own kitchen.
About Lap Lap
Lap Lap is the national dish of Vanuatu, a group of islands scattered across the South Pacific. It is a hearty, tray-sized dish made from taro or cassava root, traditionally cooked in an earth oven. What makes it special is the use of local ingredients and the sheer simplicity of the preparation, which carries a deep cultural meaning and stands for hospitality and community. The combination of exotic yam or cassava, coconut milk and, at times, meat or fish delivers a truly one-of-a-kind flavour.
Ingredients (serves 1–2)
- 300 g taro or cassava root
- 200 ml coconut milk
- 1–2 banana leaves (depending on size)
- Salt to taste
Shopping for the ingredients
Exotic ingredients such as taro or cassava are often found in Asian or African grocery shops. When choosing your banana leaves, make sure they are fresh and free from tears or holes, as they are what hold the dish together while it cooks. Fresh coconut milk is best, but tinned coconut milk works perfectly well as an alternative if that is easier to source.
Preparing the dish
Before you begin, warm the banana leaves gently over an open flame so they turn supple and are less likely to split. The taro or cassava roots need to be washed thoroughly and peeled. A little groundwork here goes a long way and keeps the whole process smooth and relaxed once the cooking gets under way.
Step-by-step instructions
- Wash, peel and thinly slice or grate the taro or cassava roots.
- Clean the banana leaves and warm them over a flame or in the microwave until they turn pliable.
- Lay one banana leaf flat and spread the prepared roots evenly across it.
- Drizzle with coconut milk and season with salt.
- Place the second banana leaf on top and fold in the edges to form a neat parcel.
- Steam the parcel in a steamer or bake it in the oven at a moderate heat until the roots are soft (about 1 hour).
Gluten-free / lactose-free version
Lap Lap is naturally gluten-free and lactose-free, which makes it a wonderfully inclusive dish. Because it relies on root vegetables, coconut milk and banana leaves, there is no wheat or dairy anywhere in the recipe. That means anyone with a gluten intolerance or a sensitivity to lactose can enjoy it exactly as it is, without needing to swap out a single ingredient.
Tips for vegans and vegetarians
In its classic island form, Lap Lap is entirely vegan, built around plant-based roots and creamy coconut milk. If you like, you can keep the parcel meat-free and lean into extra vegetables for depth. Just double-check any shop-bought coconut milk for hidden additives, and reach for fresh, seasonal produce wherever you can to keep the flavour authentic and bright.
More tips and tricks
If you do not have a steamer, you can wrap the banana-leaf parcel in aluminium foil and cook it in the oven instead. Keep the heat gentle so the ingredients stay moist rather than drying out. Slow, steady cooking is the secret to that soft, comforting texture that makes Lap Lap so satisfying.
Adapting the recipe to your taste
Traditionally the dish is kept simple, with just coconut milk and salt. If you prefer something more savoury, though, a little garlic or onion works beautifully. Leafy greens such as spinach or kale are also a popular addition and turn the parcel into an even more substantial meal, much like the greens that shine in Curried Taro Leaves.
Ingredient substitutions
If taro or cassava are hard to come by, sweet potatoes make an excellent stand-in and lend the dish a gentle natural sweetness — the same root you will find in Sweet Potato Fries. Baking paper can replace the banana leaves in a pinch, though you will lose a little of that characteristic aroma. For a coconut-rich alternative built on a similar base, try a Yam and Coconut Bake.
Drink pairing ideas
This exotic dish pairs beautifully with light white wines or fresh fruit juices. Coconut water is another fitting and refreshing choice that echoes the coconut in the recipe itself. Whatever you reach for, keep it light and cooling so it complements rather than competes with the mellow flavours of the root and coconut.
Serving and presentation ideas
Lap Lap is traditionally served straight from the banana leaf, which not only lends an authentic island flair but also keeps the dish warm and juicy. A simple herb salad or a fresh mango-and-chilli salad makes a lovely side. For an even more generous spread, serve it alongside Grilled Taro or a warming bowl of Island Cabbage and Coconut Stew.
A bit of history
Lap Lap has its origins in the traditional cooking methods of the Melanesian people. The earth oven, known as the umu, is the age-old way of cooking here and is still used for ceremonial occasions today. This method lends the dish a smoky flavour, which you can echo at home by steaming it in banana leaves. It is one of the most cherished expressions of Vanuatu cuisine, a tradition of simple ingredients and communal cooking.
More recipe ideas
Summary: Lap Lap
Lap Lap is a simple yet delicious dish that represents the cuisine of Vanuatu with real dignity. By following the steps above, you can bring the exotic aromas of the South Pacific into your own home and experience a genuine piece of ni-Vanuatu tradition. Whether you serve it as an everyday meal or the centrepiece of a gathering, this island classic is well worth a place at your table.
