Vanuatu Lap Lap

Ingredients

• 3 lbs yam or taro, peeled
• 2 cups coconut milk, divided
• 1 lb chicken thighs, cut into small pieces, or island cabbage for a vegetarian version
• 1 onion, chopped
• Salt to taste
• Large banana leaves, softened over a flame
• Kitchen twine

Before you cook

• Soften the banana leaves by passing them briefly over an open flame or a hot dry pan until pliable, then wipe clean.
• Peel the yam or taro and grate it finely on a box grater into a large bowl.
• Season the chicken pieces with salt.

Steps

1. Stir 1 1/2 cups of the coconut milk into the grated yam until it forms a thick, sticky batter.
2. Lay two overlapping banana leaves on a work surface to create a large base.
3. Spread the yam batter in a thick, even layer in the center of the leaves.
4. Scatter the chicken pieces and chopped onion evenly over the batter.
5. Pour the remaining coconut milk over the top.
6. Fold the sides of the banana leaves up and over the filling, then fold the ends in to fully enclose the parcel.
7. Tie the parcel securely with kitchen twine.
8. Place the parcel in a large roasting pan and add an inch of water to the pan.
9. Cover the pan tightly with foil.
10. Bake at 350°F for 1 1/2 hours, until the yam is fully set and the chicken is cooked through.
11. Let the parcel rest for 15 minutes before unwrapping and cutting into squares.