Laplap facts for kids
Laplap
|
|
| Place of origin | Vanuatu |
|---|---|
| Main ingredients | breadfruit, taro, yam, coconut cream, pork, beef, chicken or flying fox |
Laplap is the special national dish of Vanuatu, a beautiful island country in the Pacific Ocean. It's a delicious and important part of their culture. Laplap is made from root vegetables or fruits, mixed with fresh coconut cream, and often includes meat.
This unique dish is cooked in a traditional underground oven called an earth oven or lovo in some Pacific cultures. This cooking method gives Laplap its special taste and texture.
Contents
What is Laplap?
Laplap is a savory dish that looks a bit like a thick pancake or a steamed pudding. It is made from a paste of grated root vegetables or starchy fruits. These can include breadfruit, bananas, taro, or yam.
The paste is then mixed with rich, fresh coconut cream. Sometimes, different kinds of meat are added to make it even more filling. Common choices are pork, beef, chicken, or even flying fox.
The Main Ingredients
The base of Laplap is usually one or more starchy plants.
- Breadfruit: This large, green fruit grows on trees. It's starchy, like a potato, and very common in tropical islands.
- Taro: A root vegetable with a slightly nutty flavor. It's a staple food in many Pacific islands.
- Yam: Another starchy root vegetable, similar to a sweet potato but often larger and with a different texture.
- Bananas: Green, unripe bananas are used, which are starchy, not sweet.
The coconut cream is a key ingredient. It adds moisture, richness, and a wonderful tropical flavor to the dish. It's made from grated coconut meat, squeezed to get the thick, creamy liquid.
How Laplap is Prepared
Making Laplap is a special process that often involves the whole family or community.
- First, the chosen vegetables or fruits are grated into a fine paste.
- This paste is then mixed with the fresh coconut cream.
- If meat is added, it's usually cut into pieces and mixed in or placed in the center of the paste.
- The mixture is then carefully wrapped in large banana leaves. These leaves act like natural parchment paper, holding the Laplap together and adding a subtle flavor.
Cooking in an Earth Oven
The wrapped Laplap parcels are cooked in an underground stone oven.
- A pit is dug in the ground, and stones are heated by a fire inside the pit.
- Once the stones are very hot, the fire is removed, and the Laplap parcels are placed on top of the hot stones.
- The pit is then covered with more leaves, sacks, and soil to trap the heat and steam.
- The Laplap slowly cooks for several hours, becoming soft and flavorful. This slow cooking method makes the dish very tender.
Why Laplap is Important
Laplap is more than just a meal in Vanuatu; it's a symbol of their culture and community.
- It's often served at special occasions, celebrations, and traditional gatherings.
- Sharing Laplap is a way for people to connect and show hospitality.
- The ingredients used are often grown locally, making it a sustainable and traditional food source.
Trying Laplap is a must for anyone visiting Vanuatu. It offers a true taste of the islands and their rich culinary traditions.
