Laplap
Laplap is a traditional dish from the Solomon Islands, often considered a national dish. It's made from grated root vegetables like taro or yam, mixed with coconut milk, and then steamed or baked, traditionally in banana leaves. It can be a savory dish with added ingredients or a sweet dessert.
🧂 Ingredients
- 500 g Taro root(peeled and grated (or substitute with yam or sweet potato))
- 400 ml Coconut milk(full-fat)
- 6 large Banana leaves(for wrapping, softened by steaming or briefly over heat)
- 1 tsp Salt(or to taste)
- 2 tbsp Optional: Sugar(for a sweeter version)
- 200 g Optional: Chicken or fish(cooked and shredded, for a savory version)
👨🍳 Instructions
- 1
Prepare the grated root vegetable: Peel and finely grate the taro root (or yam/sweet potato). If using pre-grated, ensure it's thawed if frozen.
- 2
Mix the base: In a large bowl, combine the grated taro, coconut milk, and salt. If making a sweet version, add sugar. If making a savory version, mix in the cooked shredded chicken or fish.
- 3
Prepare banana leaves: Briefly steam or pass the banana leaves over a low flame to make them pliable. Cut them into large rectangular pieces.
- 4
Assemble the Laplap: Place a portion of the taro mixture onto the center of a banana leaf. Fold the leaf tightly to create a sealed parcel. Repeat with the remaining mixture and banana leaves.
- 5
Cook the Laplap: Traditionally, Laplap is cooked in an underground oven (umu or lovo) with hot stones. For a modern kitchen, you can steam the parcels in a large pot with a steamer basket over boiling water for about 45-60 minutes, or bake them in a preheated oven at 180°C (350°F) for about 1 hour, ensuring they are well-wrapped to prevent drying out.
- 6
Serve: Carefully unwrap the Laplap parcels. Serve hot, either on its own or as a side dish.
💡 Pro Tips
- ✓Ensure the banana leaves are well-sealed to prevent the mixture from leaking out during cooking.
- ✓The cooking time may vary depending on the method used and the size of the parcels.
- ✓Adjust the amount of salt and sugar to your personal preference.
- ✓If you can't find banana leaves, parchment paper or foil can be used as a substitute, though the traditional flavor might be slightly altered.
🔄 Variations
- Add chopped spinach or other local greens to the taro mixture for added nutrients and flavor.
- Incorporate spices like turmeric or curry powder for a more complex savory flavor.
- Some variations include other root vegetables like cassava or breadfruit.