Introduction: Vanuatu’s culinary heritage
Vanuatu is a Pacific island nation known for its unique culture, stunning natural beauty, and diverse cuisine. The local food is heavily influenced by the country’s Melanesian, Polynesian, and French colonial heritage, as well as its abundant seafood, tropical fruits, and root vegetables.
Like many Pacific island cultures, food is a central part of daily life in Vanuatu. It is often prepared using traditional techniques that have been passed down through generations, using locally-sourced ingredients and an array of cooking methods that reflect the country’s rich cultural heritage.
Land diving and underground cooking
One of the most fascinating traditional cooking techniques in Vanuatu is the use of underground ovens, also called “umu” or “lovo.” This method involves digging a hole in the ground, lining it with hot stones, and cooking food on top. The heat from the stones cooks the food slowly, resulting in tender, flavorful dishes that are infused with the smoky aroma of the earth.
Another unique culinary tradition in Vanuatu is land diving, a ritual performed by the country’s indigenous people that involves diving from a tall wooden tower with vines tied to their ankles. After the dive, the divers are rewarded with a feast that includes roasted pig, yams, and other vegetables cooked using the underground oven method.
Laplap: the national dish of Vanuatu
Laplap is the national dish of Vanuatu and is made by grating root vegetables like taro, cassava, or yam, mixing them with coconut milk, and wrapping the mixture in banana leaves before cooking it in an underground oven. The result is a starchy, satisfying dish that is often served with fish or meat.
Laplap is a staple in Vanuatu and is often eaten for breakfast, lunch, or dinner. It is a symbol of the country’s culinary heritage and is often served at cultural events and ceremonies.
Coconut milk and other staple ingredients
Coconut milk is a key ingredient in many dishes in Vanuatu and is used in everything from curries to desserts. It is made by grating the flesh of a mature coconut and then squeezing it through a cloth to extract the creamy liquid.
Other staple ingredients in Vanuatu include yams, taro, cassava, and breadfruit. These starchy vegetables are often boiled, roasted, or cooked in an underground oven and served with fish, meat, or coconut milk-based sauces.
Cooking techniques passed down through generations
Many of the cooking techniques used in Vanuatu have been passed down through generations and reflect the country’s rich cultural heritage. These techniques include the use of underground ovens, smoking and curing meats, and the use of local herbs and spices to add flavor to dishes.
Cooking is often a communal activity in Vanuatu, with family members and friends coming together to prepare meals and share food. This tradition of communal cooking and eating is an important part of the country’s cultural identity and is reflected in the way food is prepared and served.
From village kitchens to modern restaurants
While traditional cooking techniques are still widely used in Vanuatu, the country’s culinary scene has also embraced modern techniques and international flavors. Today, visitors can enjoy everything from traditional laplap and coconut milk-based curries to French-inspired cuisine and sushi.
Many restaurants in Vanuatu combine traditional ingredients and cooking techniques with international flavors, creating innovative and unique dishes that reflect the country’s diverse culinary heritage. Whether you’re dining in a village kitchen or a modern restaurant, you’re sure to experience the rich and vibrant flavors of Vanuatu’s unique cuisine.
