Entree: Papua New Guinea – Southern Culinary Region – Laplap (Baked grated root and coconut mixture wrapped in banana leaves, often with pork or fish)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 5 min

Total 1 hr 25 min

Ingredients

- 4 cups (480 g) grated yam or taro (or grated cassava if unavailable)
- 1 cup (240 ml) coconut cream
- 1 lb (454 g) pork shoulder, trimmed and diced
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 cup (30 g) chopped leafy greens (spinach, cabbage leaves, or local green)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (60 ml) water
- Banana leaves for wrapping, washed and softened over heat
- Lime or lemon wedges for serving (optional)

Instructions

1. Preheat the oven to 375°F (190°C). If using banana leaves, warm them briefly over a gas flame or in a hot skillet so they become pliable.
2. Heat the vegetable oil in a skillet over medium-high heat. Brown the diced pork shoulder until sealed and lightly caramelized, about 6–8 minutes. Remove and set aside.
3. In a large bowl, combine the grated root, coconut cream, chopped onion, minced garlic, chopped greens, salt, pepper, and 1/4 cup (60 ml) water. Mix thoroughly until the mixture is cohesive and slightly creamy.
4. Fold the browned pork into the root mixture so it is evenly distributed.
5. Lay out banana leaves and place a portion of the mixture (enough for 2–3 servings) in the center of each leaf. Fold and tuck the leaves into a secure parcel; if needed, wrap parcels in foil to hold shape.
6. Place parcels on a baking sheet and bake in the preheated oven for 45–60 minutes, until the root is set and cooked through and flavors have melded.
7. Let parcels rest 5 minutes, then open carefully. Serve hot with lime or lemon wedges and, if desired, a simple side of boiled greens or cassava.