Book of Days Tales

On this date in 1980, Vanuatu, formerly New Hebrides, an island nation in the south Pacific northeast of Australia, gained independence from Anglo-French colonial rule.  In fact the name Vanuatu carries the linguistic nuance in local dialects of “independent home.”  The New Hebrides was unusual in being administered colonially jointly by Britain and France who were longstanding and bitter enemies in occupying territories, having fought a number of wars in North America and Asia over rights of control.

Laplap is formally recognized as the national dish of Vanuatu.  In its most basic form it consists of a mix of root vegetables, leaf vegetables and fruit in coconut milk, wrapped in banana leaves and baked in pits.  However, a great many varieties of laplap exist depending on which of the 85 islands in the archipelago makes it and what ingredients are available.  It is common to add chicken or pork to the vegetable mix, for example.  Use banana leaves to wrap the laplap if you can find them, otherwise use a covered casserole.

Ingredients

2 green bananas, peeled and grated

3 large sweet potatoes, peeled and grated

1 Chinese cabbage, chopped

1 bunch spinach, chopped

1 onion, peeled and finely chopped

1 chicken cut into 8 serving pieces

vegetable oil

2 cups coconut milk

1 bunch chives sliced

2 cloves garlic, peeled and minced

salt and pepper

large banana leaves (spines removed)

Instructions

Preheat the oven to 350° F/175° C.

If using banana leaves, douse them quickly with boiling water to soften them, then arrange them on a baking tray.

Mix the grated bananas and sweet potatoes in a bowl, and season with black pepper and salt.

Mix the spinach and Chinese cabbage in a separate bowl, and season with black pepper and salt.

Combine half of the coconut milk with the onions and minced garlic cloves.

Season the chicken with salt and pepper.

Heat the oil in a large frying pan, and add the chicken and rown the chicken on both sides.

Assemble the laplap by arranging half of the spinach and cabbage mixture in the center of the banana leaves, or a deep casserole. Spread the sweet potato and green banana mixture over this. Place the chicken, skin side up, on top of the sweet potato and banana layer. Cover the chicken with the remaining spinach and cabbage. Pour the coconut milk and onion mixture over the filling. Wrap the banana leaves tightly over the filling, and secure it with a string (or cover the casserole).

Bake for 1 hour.

Garnish the laplap with the sliced chives and serve.

Serves 4.