New Food: Lap Lap

Lap Lap With Coconut Milk

  1. Peel taro using a sharp knife.
Taro root + coconut. Remove all of the taro skin, as it can irritate mouth and fingers.

2. Heat rocks in fire pit.


3. “Scratch” coconuts to extract the meat.

Daughter Grace and a Peace Corps buddy demonstrate how to scratch coconuts using a scraper attached to a stool.

4. Squeeze coconut meat to release milk. Set milk aside for sauce.

Leftover coconut meat is fed to the chickens.

5. Grate the taro.

Above, traditional method using two sticks, but often a piece of tin with nail holes is used as a grater.

6. Knead taro to remove lumps.


7. Spread onto prepared banana leaf. Wrap and secure.



8. Place on heated rocks, cover with more hot rocks. Bake for about three hours.







9. Remove from rock oven


10. Spoon hot coconut milk sauce over the top and serve.


Mild flavored, texture like polenta.

Lap Lap is a traditional Vanuatuan dish, and can be made from breadfruit, taro or yam, and on special occasions served with chicken, pork or beef. 

For more responses to this week’s WordPress Photo Challenge: Experimental


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