Laplap

Laplap is a traditional dish in Micronesian cuisine, especially associated with the Marshall Islands and Palau. The term describes a class of layered, coconut-flavored dishes that are cooked by wrapping ingredients in leaves and heating them, often by steaming, boiling, or baking.

Typical ingredients and variations vary by island and family. Common components include pork, chicken, or fish, combined with root vegetables such as taro, yams, cassava, or sweet potatoes. Coconut milk or cream provides the rich, creamy base, sometimes complemented by onions and seasonings. Some versions incorporate plantains or bananas for additional sweetness. The exact layering and folds depend on local custom and available ingredients.

Preparation generally involves chopping and arranging meat and vegetables, then layering them with coconut milk in a pot or wrapping the mixture in banana leaves. The bundles are sealed and cooked over heat, either on a stove, in an oven, or buried in hot ashes or a pit, until everything is tender and the flavors meld. The cooking process yields a cohesive dish where the coconut aroma and softened vegetables are prominent.

Laplap is commonly served at celebrations, communal gatherings, and family meals. It may be presented as a centerpiece or accompanied by staples such as rice or breadfruit. The dish reflects the importance of communal cooking and the use of coconut milk in Micronesian cuisine, with regional twists that highlight local ingredients and traditions.