Book of Days Tales

Today is John Frum Day in Vanuatu, the day when he is supposed to return bringing cargo. The religion generally known as cargo cult centering on John Frum arose in the late 1930s, when Vanuatu was known as the New Hebrides, although there was a claim in 1949 that it had started in the 1910s. The movement was heavily influenced by existing religious practice in the Sulphur Bay area of Tanna, particularly the worship of Keraperamun, a god associated with Mount Tukosmera. In some versions of the story, a native man named Manehivi, using the alias “John Frum”, began appearing among the indigenous people of Tanna dressed in a Western-style coat and assuring the people he would bring them houses, clothes, food and transport.

Here is Laplap, the national dish of Vanuatu:

Laplap

Base layer

2 large squares banana leaf
5 cups grated taro
1½ cups coconut milk
2 cups shredded island cabbage, lightly steamed (or Chinese cabbage)
4 small tomatoes, diced
salt and pepper to taste

Chicken layer

1 2lb chicken cut in 8 pieces
juice of 1 lemon or lime
1 tablespoon vegetable oil
1 teaspoon turmeric powder
1 tablespoon curry powder
1 teaspoon hot chile flakes or powder
sea salt

Coconut sauce

1 teaspoon coconut oil (or vegetable oil)
½ cup roughly chopped spring onions
6 cloves garlic, minced
3 tablespoons thinly sliced ginger
½ cup flour
2 cups coconut milk
2 small hot red peppers, whole
salt and pepper
1 tsp liquid smoke (optional)

Instructions:

Preheat the oven to 250°F/120°C

Make the coconut sauce by heating the oil in a heavy skillet on low heat and adding the spring onion, garlic, and ginger.  Sweat gently for 2 -3 minutes.  Do not let them take on any color.  Add the flour and stir over low heat, for another 2-3 minute to make a roux. Pour in the coconut milk slowly, stirring constantly.  Add the hot peppers, salt to taste, and a few grinds of black pepper (and liquid smoke if desired).  Bring to a slow simmer and cook for 10 minutes.  Set aside.

Line a lidded casserole dish, or dutch oven, big enough to hold all the ingredients, with banana leaves, letting them lap over the edges.

Combine all the ingredients for the base layer thoroughly in a bowl. Spread the base evenly over the bottom of the casserole.
Heat the oil for the chicken layer over medium-high heat in a heavy skillet. Add the spices and stir for 2 minutes. Brown the chicken pieces a few at a time, placing them evenly on top of the base layer when they are done.
Pour the coconut sauce evenly over the chicken.

Wrap the banana leaves over the top sealing as tightly as possible.  Put the lid on the casserole. Bake for 3 ½ hours.

Remove the casserole lid, and pull out the package on to a large serving dish. Unfold the banana leaves using oven mits to protect from the steam.  Bring to the table immediately and place the lap lap in the center. Break off pieces of flat bread and pinch out portions of lap lap.

Serves 4

For a simpler dish, try:

Vanuatu Banana Chicken

Ingredients:

4 bananas, peeled and cut in half lengthwise
1 small pumpkin, peeled and cut in long strips
1 chicken
2 green onions, chopped
1½ tsp salt
1 bell pepper, cut in strips
1 can coconut milk

Instructions:

Put the bananas in the bottom of a saucepan (for stovetop) or casserole (for oven). Put the chicken on top of the bananas. Layer the onion, bell pepper, and pumpkin on top of the chicken and season with salt. Pour the coconut milk on top. Cover and simmer 1 hour on the stove top, or cover and bake at 350°F in the oven. Serve with plain boiled rice.