Chicken Lap Lap

Name: Chicken Lap Lap
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Ni-Vanuatu
Ingredients: 1kg taro, grated; 600g chicken pieces; 2 cups coconut milk; 1/2 tsp salt; Banana leaves; 1 onion, sliced; 2 cloves garlic, minced; 1 lime, juiced

Chicken Lap Lap (CHIK-en lahp lahp)

Chicken Baked in Root Vegetable

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 382 kcal

Grated taro layered with chicken pieces and coconut milk, wrapped in banana leaves and baked.

Nutrition & Info

Protein 28.0g

Carbs 36.0g

Fat 14.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

grater oven banana leaves

Presentation Guide

Vessel: banana leaf

Garnishes: coconut cream

Accompaniments: island cabbage

Ingredients

1kg taro, grated
600g chicken pieces
2 cups coconut milk
1/2 tsp salt
Banana leaves
1 onion, sliced
2 cloves garlic, minced
1 lime, juiced

Instructions

1
Grate taro finely.
2
Mix with coconut milk and salt.
3
Spread half the taro on banana leaves.
4
Layer chicken pieces, onion, and garlic on top.
5
Cover with remaining taro mixture.
6
Wrap in banana leaves and bake 2 hours in earth oven or regular oven at 180C.

💡

Did You Know?

Chicken Lap Lap is the modern protein-enriched version of the ancient vegetarian original.

Chef's Notes

Equipment Tips

grater
oven
banana leaves

Garnishing

coconut cream

Accompaniments

island cabbage

The Story Behind Chicken Lap Lap

Lap Lap is the undisputed national dish of Vanuatu. While traditionally made with just root vegetables and coconut milk, the addition of chicken is a popular modern variation.

The long, slow cooking in banana leaves produces incredibly tender chicken infused with coconut and smoky leaf flavors.

This version bridges traditional cooking methods with contemporary protein preferences.

🕐 Traditionally enjoyed lunch, feasts 📜 Origins: Modern adaptation

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