Lapulle

Lapulle, also known as lappule or lapule, is a traditional Fijian dish. It is typically made from shredded root vegetables, most commonly taro leaves or cassava leaves, which are then cooked in coconut milk. The vegetables are often finely chopped or pounded before being mixed with the coconut milk and other seasonings, which can include salt, onions, and sometimes chili peppers for a bit of spice.

The preparation of lapulle usually involves wrapping the ingredients in a parcel, often using banana leaves or taro leaves, which imparts a distinct flavor to the dish during the cooking process. This parcel is then steamed or boiled until the vegetables are tender and the coconut milk has thickened into a rich sauce. The result is a creamy, flavorful side dish that is a staple in Fijian cuisine. Lapulle is commonly served as an accompaniment to other main dishes, such as fish or pork. Its preparation can vary slightly from island to island within Fiji, with different regions sometimes adding their own unique twists to the recipe. It represents a simple yet delicious way of utilizing readily available local ingredients.