Vanuatu Bush-Style Baked Chicken with Taro and Coconut Cream

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A rustic island-style bake inspired by the traditional earth-oven laplap of Vanuatu, where tender chicken is layered over grated taro and green banana, then wrapped in leaves and slow-baked until everything melds into a creamy, smoky, coconut-rich dish. This home-kitchen version uses a Dutch oven to mimic the gentle, steamy heat of a stone oven.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 38 gFat
• 22 gSaturated Fat
• 45 gCarbs
• 6 gFiber
• 5 gSugar
• 32 gProtein
• 480 mgSodium
• 950 mgPotassium
• 80 mgCalcium
• 3.5 mgIron
• 15 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the chicken

• 1 whole free-range chicken (about 1.5 kg / 3.3 lb), cut into 8 pieces, skin on
• 1 1/2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tbsp vegetable oil
• 1 medium onion, finely sliced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger

For the taro-banana base

• 900 g (2 lb) taro root, peeled and grated
• 1 large green (cooking) banana, peeled and grated
• 1 1/2 cups (360 ml) thick coconut cream, plus 1/2 cup for topping
• 1 tsp salt
• 1/2 tsp white pepper

For wrapping and assembly

• 6 large banana leaves (or aluminum foil as substitute), briefly passed over a flame to soften
• Extra coconut cream for drizzling
• Lime wedges, to serve

Directions

1. Season the chicken pieces generously with salt, pepper, garlic, and ginger; let them marinate at room temperature for 20 minutes while you prepare the base.
2. Heat the oil in a large skillet over medium-high heat and brown the chicken pieces skin-side down for 3-4 minutes per side until golden. Transfer to a plate; set aside. In the same pan, sauté the sliced onion until soft and translucent, about 5 minutes.
3. In a large bowl, combine the grated taro, grated green banana, 1 1/2 cups coconut cream, salt, and white pepper. Mix by hand until the mixture holds together when squeezed and releases a slightly sticky texture.
4. Line the inside of a large Dutch oven (or a deep, heavy baking dish) with two crossed banana leaves, letting the excess drape over the sides to later fold over the top.
5. Spread the taro-banana mixture evenly across the bottom of the lined pot to form a base about 4 cm thick. Nestle the browned chicken pieces, skin-side up, on top and scatter the sautéed onions over everything.
6. Drizzle the remaining 1/2 cup coconut cream over the chicken, then fold the overhanging banana leaves up over the top to enclose the dish. Cover the Dutch oven tightly with its lid (or cover the baking dish with a double layer of foil pressed firmly around the edges).
7. Bake in a preheated 180°C (350°F) oven for 1 hour 30 minutes. The dish is ready when the taro base is fully tender (a skewer should slide through easily) and the chicken is falling off the bone, with a custardy, semi-set texture in the middle.
8. Rest the laplap, covered, for 10 minutes after removing from the oven. Unwrap the leaves, drizzle generously with extra coconut cream, and serve straight from the leaves or from a warmed platter with lime wedges on the side.

Cook’s Notes

• Choose fresh, young taro if possible; older taro can be more fibrous and may need extra cooking time.
• Always oil your hands or wear gloves when handling raw grated taro to avoid skin itch from calcium oxalate.
• For a more authentic smoky flavor, char the banana leaves over an open flame before lining the pot – this mimics the earth oven's wood-fire aroma.
• If cooking banana cannot be found, substitute with an unripe (green) regular banana or an extra 200 g of taro.
• Serve with additional fresh coconut cream and a wedge of lime; Vanuatu cooks often add a small chili on top for heat.

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