 Laplap | |
| Place of origin | Vanuatu |
|---|---|
| Main ingredients | breadfruit, 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]
Etymology
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].
References
- ^ "The secrets of Vanuatu's national dish, the Lap Lap". Australian Broadcasting Corporation. 2009-03-29. Archived from the original on 2022-12-26.
- ^ "Anyone for some Lap-Lap ? | Vanuatuan Cuisine". Vanuatu Traveller | vanuatutraveller.com. 2016-04-13. Retrieved 2018-03-07.
- ^ Vanuatu: Laplap up some tropical flavour (+photos)
- ^ 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.
- ^ See entry t‹o›gop in A. François’ Mwotlap online dictionary.
 | This Vanuatu-related article is a stub. You can help Wikipedia by expanding it. |
 | This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
Laplap | |
| Place of origin | Vanuatu |
|---|---|
| Main ingredients | breadfruit, 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]
Etymology
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].
References
- ^ "The secrets of Vanuatu's national dish, the Lap Lap". Australian Broadcasting Corporation. 2009-03-29. Archived from the original on 2022-12-26.
- ^ "Anyone for some Lap-Lap ? | Vanuatuan Cuisine". Vanuatu Traveller | vanuatutraveller.com. 2016-04-13. Retrieved 2018-03-07.
- ^ Vanuatu: Laplap up some tropical flavour (+photos)
- ^ 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.
- ^ See entry t‹o›gop in A. François’ Mwotlap online dictionary.
|
| This Vanuatu-related article is a stub. You can help Wikipedia by expanding it. |
|
| This cuisine-related article is a stub. You can help Wikipedia by expanding it. |