Laplap (Ni-Vanuatu Grated Root Vegetable in Coconut Milk)

Ingredients

• 3 lbs taro or yam, peeled
• 2 cups coconut milk
• 1 1/2 tsp salt
• 1.5 lbs boneless chicken thighs, cut into chunks
• 1 onion, sliced
• Banana leaves or parchment and foil, for wrapping

Before you cook

• Peel the taro or yam.
• Cut the chicken into bite-sized chunks and slice the onion.
• Preheat the oven to 375°F.
• If using banana leaves, pass them briefly over an open flame to soften.

Steps

1. Finely grate the peeled taro or yam into a large bowl.
2. Squeeze handfuls of the grated vegetable over the sink to remove excess liquid.
3. Pour the coconut milk over the grated vegetable.
4. Stir in the salt until the mixture forms a thick, wet paste.
5. Lay a large sheet of banana leaf or parchment in a deep baking dish.
6. Spread half of the grated paste over the leaf in an even layer.
7. Scatter the chicken and sliced onion over the paste.
8. Spread the remaining paste over the top, covering the chicken completely.
9. Fold the leaf or parchment over the top and wrap tightly, then cover the dish with foil.
10. Bake for 1 1/2 hours, until the center is firm and set.
11. Let it rest for 10 minutes before unwrapping.
12. Cut into thick wedges and serve warm.