Lap Lap Manioc

Name: Lap Lap Manioc
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Ni-Vanuatu
Ingredients: 1kg cassava, peeled and grated; 2 cups coconut milk; 1/2 tsp salt; Banana leaves; 1 onion, sliced; 1 cup island cabbage; 2 tbsp coconut cream; 1 tbsp coconut oil

Lap Lap Manioc (lahp lahp MAN-ee-ok)

Cassava Lap Lap

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 305 kcal

Grated cassava baked with coconut milk in banana leaves over hot stones. A traditional earth oven dish.

Nutrition & Info

Protein 4.0g

Carbs 52.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

grater earth oven banana leaves

Presentation Guide

Vessel: banana leaf

Garnishes: coconut cream

Accompaniments: fish

Ingredients

1kg cassava, peeled and grated
2 cups coconut milk
1/2 tsp salt
Banana leaves
1 onion, sliced
1 cup island cabbage
2 tbsp coconut cream
1 tbsp coconut oil

Instructions

1
Grate cassava finely.
2
Mix with coconut milk and salt.
3
Line banana leaves on a flat surface.
4
Spread cassava mixture on leaves.
5
Layer with island cabbage and onion.
6
Wrap in banana leaves, bake in earth oven 2 hours.

💡

Did You Know?

Lap Lap takes different names depending on the root vegetable used: yam, taro, or cassava.

Chef's Notes

Equipment Tips

grater
earth oven
banana leaves

Garnishing

coconut cream

Accompaniments

fish

The Story Behind Lap Lap Manioc

Lap Lap is the national dish of Vanuatu and represents the pinnacle of traditional Melanesian cooking. The earth oven method of cooking produces unique smoky flavors impossible to replicate.

Cassava version is one of the most common, as cassava grows easily across all of Vanuatu's islands.

Preparing Lap Lap is a community effort that brings villages together.

🕐 Traditionally enjoyed lunch, ceremonies 📜 Origins: Ancient

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