What is Laplap?
Laplap is a traditional Melanesian dish originating from Papua New Guinea, Fiji, and other Pacific Island nations. It’s a type of wrapped food made with taro leaves or banana leaves filled with a mixture of ingredients such as coconut milk, meat (usually pork or beef), onions, garlic, and spices. The leaves are sealed by twisting the stems together, creating a unique and flavorful dish.
Recipe: How to Cook Laplap
Ingredients:
For the filling:
- 1 pound ground beef or pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup coconut milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the taro leaves:
- 6-8 large taro leaves (or banana leaves as a substitute)
Instructions:
- Prepare the filling: In a bowl, combine the ground meat, chopped onion, minced garlic, coconut milk, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Prepare the taro leaves: Wash the taro leaves thoroughly, then dry them with a clean cloth or paper towels. Cut off any stems or veins from the leaves to ensure they’re even and pliable.
- Assemble the Laplap: Place a taro leaf on a flat surface, with one end facing you. Place about 1/4 cup of the filling in the center of the leaf, leaving a 1-inch border around it.
- Fold the leaves: Fold the stem end of the leaf over the filling, then fold the sides inward and roll the leaf into a neat package. Repeat with the remaining leaves and filling.
- Steam the Laplap: Place the wrapped Laplap in a steamer basket lined with cheesecloth or parchment paper. Steam the Laplap over boiling water for 30-40 minutes, or until the meat is cooked through and the leaves are tender.
- Serve: Serve the Laplap warm or at room temperature, garnished with chopped fresh herbs like parsley or cilantro, if desired.
Enjoy your delicious and authentic Melanesian Laplap!
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