Laplap

Laplap is the national dish of Vanuatu, made by pounding various roots such as taro, yam, or breadfruit into a dough which is cooked in an underground oven called uma with wild spinach leaves, coconut cream, and pieces of chicken, pork, or corned beef. Leaves from the lap-lap plant are usually wrapped around the whole concoction and tied with vine strands. After about 3 hours, laplap is ready to be consumed, preferably served hot and eaten as soon as possible.