Baku Kitchen! An independent reference of traditional food

Vanuatu

Vanuatu’s food is built around leaf-wrapped root puddings from the earth oven, island cabbage, coconut crab and potent kava. Look for Laplap (national dish of grated root-crop pudding with coconut cream, baked in leaves), Kava (fresh-root kava drunk at dusk in nakamals, the Pacific’s strongest) and Coconut Crab (giant land crab grilled or simmered in coconut milk, island delicacy). The national dish: root crops are grated onto banana leaves, soaked in coconut cream and baked under hot stones for hours, then cut into slabs. This atlas has 17 Vanuatu dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

0 dishes.

Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.

  • Tuluk

    Boiled cassava roll with a seasoned pork center, wrapped in leaves. Ready in 45 minutes prep and 1 hour cooking.…

  • Vanuatu Chocolate

    Dark single-origin bars made from island-grown cocoa, often smoke-dried. Ready in 1 hour prep and 1 hour cooking. Makes about…

  • Kava

    Earthy pounded-root drink shared ceremonially from a communal tanoa bowl. Ready in 40 min prep and 0 min cooking. 1…

  • Laplap

    National dish of grated root-crop pudding with coconut cream, baked in leaves. Ready in 1 hr prep and 2 hr…

  • Simboro

    Grated cassava dumplings wrapped in slippery cabbage leaves, poached in coconut milk. Ready in 40 min prep and 35 min…

  • Tusker

    Pale lager with an elephant on the label, the default Kenyan beer. Ready in 5 min prep and Brewing and…

  • Coconut Crab

    Giant land crab roasted in its shell; rich, coconut-scented meat and fat. Ready in 25 min prep and 35 min…