Laplap

 ( Vanuatuan Cuisine ) 

Laplap (sometimes incorrectly spelled lap lap) is the national dish of Vanuatu. Laplap is prepared by grating breadfruit, , taro or yam roots into a vegetable paste. The paste is then wrapped in Banana leaf and cooked in an earth oven, with fresh coconut cream. Meats like pork, beef, chicken or Pteropus can be added. Vanuatu: Laplap up some tropical flavour (+photos)

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Etymology The word laplap (spelled in one word) comes from Bislama, the national language of Vanuatu.See entry laplap, p.147 of: Crowley, Terry. 2003. A new Bislama dictionary, 2d ed. Suva: Institute of Pacific Studies, University of the South Pacific. It finds its origin in some of the Oceanic languages of the country: e.g. Dorig language lablab , Nume language labalam , both reflecting a Proto-Torres-Banks form *laᵐbalaᵐba.

The majority of indigenous languages of Vanuatu, however, name the dish using other roots. For example, Mota language loko and Raga language loḡo reflect a Proto-North-Central Vanuatu etymon *loᵑgo;

Hiw language tegōv , Lemerig language ’ëgëv and Mwotlap language na-tgop reflect Proto-Torres-Banks *taɣoβe;See entry t‹o›gop in A. François’ Mwotlap online dictionary. Araki language has ureeje ,See entry ureeje in A. François’ Araki online dictionary. Tamambo language has wewe, etc.

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