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Etymology
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From Wikipedia, the free encyclopedia
Laplap (sometimes wrongly spelled lap lap) is the national dish of Vanuatu.[1] Laplap is prepared by grating breadfruit, bananas, tarooryam roots into a vegetable paste.[2] The paste is then wrapped in banana leaves and cooked in an underground stone oven, with fresh coconut cream. Meats like pork, beef, chickenorflying fox can be added.[3]
Laplap sosor, a variant of the national dish from Malakula island.
Etymology[edit]
The word laplap comes from Bislama, the national language of Vanuatu. It finds its origin in some of the Oceanic languages of the country: e.g. Dorig lablab [laᵐblaᵐb], Nume labalam [laᵐbalam], both reflecting a Proto-Torres-Banks form *laᵐbalaᵐba.
The majority of indigenous languages of Vanuatu, however, name the dish using other roots. For example, Mota loko [loko] and Raga loḡo [loˈᵑɡo] reflect a Proto-North-Central Vanuatu etymon *loᵑgo;[4] Hiw tegōv [təˈɣoβ], Lemerig 'ëgëv [ʔœˈɣœβ] and Mwotlap na-tgop [natˈɣɔp] reflect Proto-Torres-Banks *taɣoβe;,[5] while Tamambo has wewe [weˈwe].
References[edit]
^ Vanuatu: Laplap up some tropical flavour (+photos)
^ Clark, Ross (2009). Leo Tuai: A comparative lexical study of North and Central Vanuatu languages. Canberra: Pacific Linguistics. doi:10.15144/PL-603 (inactive 2024-05-26). ISSN 1448-8310.{{cite book}}: CS1 maint: DOI inactive as of May 2024 (link)
^ See entry t‹o›gopinA. François’ Mwotlap online dictionary.
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Retrieved from "https://en.wikipedia.org/w/index.php?title=Laplap&oldid=1225736916"
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●Vanuatuan cuisine
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