From Wikipedia, the free encyclopedia
Place of originVanuatu
Main ingredientsbreadfruit, taro, yam, coconut cream, pork, beef, chicken or flying fox

Laplap (sometimes wrongly spelled lap lap) is the national dish of Vanuatu.[1] Laplap is prepared by grating breadfruit, bananas, taro or yam roots into a vegetable paste.[2] The paste is then wrapped in banana leaves and cooked in an underground stone oven, with fresh coconut cream. Meats like pork, beef, chicken or flying fox can be added.[3]

Laplap sosor, a variant of the national dish from Malakula island.


The word laplap comes from Bislama, the national language of Vanuatu. It finds its origin in some of the Oceanic languages of the country: e.g. Dorig lablab [laᵐblaᵐb], Nume labalam [laᵐbalam], 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 loko [loko] and Raga loḡo [loˈᵑɡo] reflect a Proto-North-Central Vanuatu etymon *loᵑgo;[4] Hiw tegōv [təˈɣoβ], Lemerig 'ëgëv [ʔœˈɣœβ] and Mwotlap na-tgop [natˈɣɔp] reflect Proto-Torres-Banks *taɣoβe;,[5] while Tamambo has wewe [weˈwe].


  1. ^ "The secrets of Vanuatu's national dish, the Lap Lap". Australian Broadcasting Corporation. 2009-03-29. Archived from the original on 2022-12-26.
  2. ^ "Anyone for some Lap-Lap ? | Vanuatuan Cuisine". Vanuatu Traveller | 2016-04-13. Retrieved 2018-03-07.
  3. ^ Vanuatu: Laplap up some tropical flavour (+photos)
  4. ^ Clark, Ross (2009). Leo Tuai: A comparative lexical study of North and Central Vanuatu languages. Canberra: Pacific Linguistics. doi:10.15144/PL-603. ISSN 1448-8310.
  5. ^ See entry t‹o›gop in A. François’ Mwotlap online dictionary.