Lap-lap

Lap-lap is a traditional dish from Vanuatu, considered the national dish. It is typically made from grated root vegetables, such as yam, taro, banana, or cassava. These are mixed with coconut milk and meat (often pork, beef, chicken or flying fox, although vegetarian versions exist) and then wrapped in banana leaves or other large leaves. The wrapped parcel is then cooked in an underground oven, known as an umu, or above ground. The cooking process can take several hours, resulting in a tender and flavorful dish.

Lap-lap plays an important role in Vanuatu culture and is often prepared for special occasions, ceremonies, and feasts. Variations exist across different islands and regions within Vanuatu, reflecting local ingredients and culinary traditions. The dish represents a connection to the land and the community. Preparation involves a collective effort, with different members of the community contributing to the various stages of the process.