Laplap

Instructions

1. 1 Peel the root vegetable and grate it finely using a traditional coral grater or the finest holes of a box grater. The gratings should be pulpy and wet, almost a paste. Squeeze out some excess liquid, reserving it, until the mixture has the consistency of thick porridge.
2. 2 Season the grated root vegetable with salt and mix in the diced onion. If adding protein, fold the shredded chicken or fish into the mixture, distributing it evenly so every portion contains some meat or fish throughout.
3. 3 Soften the banana leaves by passing them briefly over an open flame or blanching in boiling water. Lay several overlapping leaves on a flat surface to create a large rectangular platform big enough to hold all the mixture with room to fold over.
4. 4 Spread the seasoned root vegetable mixture evenly over the banana leaves in a layer about three centimetres thick. Pour the coconut cream evenly over the top, allowing it to soak into the mixture and pool slightly around the edges.
5. 5 Fold the banana leaves up and over the mixture from all sides to create a sealed flat package. Tie securely with string or strips of banana leaf. Traditionally this goes onto hot stones in an earth oven; for home cooking, place on a baking tray.
6. 6 Cook in a preheated oven at 190C for one hour, or in an earth oven on hot stones for the same duration, until the laplap is firm and set. The coconut cream should have been absorbed and the surface should be lightly golden where exposed.
7. 7 Unwrap the banana leaves carefully at the table. The finished laplap should be firm enough to cut into slices, with a starchy, slightly sweet flavour from the root vegetable complemented by the richness of the coconut cream. Serve hot as a main course.