The backbone of island cooking
Vanuatu's kitchen is built on what grows and swims close by: taro, manioc (cassava), yam, breadfruit and green bananas, plus reef fish such as snapper and tuna. Coconut shows up everywhere as cream, milk and oil. Simple ingredients, handled well.
Laplap, the national dish
Grated manioc, taro or yam is shaped into a mound, wrapped in local leaves and slow-steamed. It is usually made with meat or fish inside and served as a base for the main dish. Every community has a version, and it is a centrepiece at gatherings.
What's usually on a menu
- Island cabbage — a leafy green cooked soft in coconut milk.
- Palusami — greens and sometimes filling baked in coconut cream.
- Bulgur with fish — a one-pot steam of fish and grains, filling and gentle.
- Fresh local fish — grilled or poached in coconut, chilli and lime.
- Tropical fruit — mango, papaya, pineapple and avocado, eaten as is.
Drinks: kava and more
Kava is the island drink — a brewed root taken for calm, usually sipped in the evening at a nakamal or kava bar. Beyond kava, expect coconut water, fresh fruit blends and locally brewed drinks. Things tend to run on island time, so a little patience goes far.
Get it delivered
Cravings for fresh fish or a laplap are easy to satisfy in Port Vila and Luganville. Browse food delivery in Port Vila or in Luganville, and order from a local kitchen on TropicEatz.