Lap Lap

Lap Lap With Coconut Milk

Traditional dish from Vanuatu

  1. Peel taro using a sharp knife.
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Taro root + coconut. Remove all of the taro skin, as it can irritate mouth and fingers.

2. Heat rocks in fire pit.

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3. “Scratch” coconuts to extract the meat.

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Grace and a Peace Corps buddy demonstrate how to scratch coconuts using a scraper attached to a stool.

4. Squeeze coconut meat to release the milk. Set milk aside to be used later for sauce.

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Leftover coconut meat is fed to the chickens.

5. Grate the taro.

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Above, traditional method using two sticks, but often a piece of tin with nail holes is used as a grater.

6. Knead taro to remove lumps.

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7. Spread onto prepared banana leaf. Wrap and secure.

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8. Place on heated rocks, cover with more hot rocks. Bake for about three hours.

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9. Unwrap piping hot lap lap, spoon hot coconut milk sauce over the top, slice and serve.

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Mild flavored, a nice texture, kind of like polenta. 

For more responses to this week’s WordPress photo challenge click: Details

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Olé

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Heavy on root vegetables and brussel sprouts

Carrots, squash, beets and cabbage grown here this time of year are very nice, but the siren song of vegetables from south of the border better match my February state of mind. Bring on the spice and color.

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Corn and Bean Salad

Serves: 6 servings
Ingredients
• 7 oz can black beans, drained and rinsed
• 1 fresh tomato, chopped
• 1/2 to 1 green bell pepper, chopped
• 1 cup frozen corn or fresh cut from the cob
• green onions, sliced, to taste
• 1 /4 – 1/2 fresh jalepeno pepper (or Anaheim for milder flavor), ribs and seeds removed, minced
• 1 small clove garlic
• salt and pepper to taste
• 1/4 – 1/8 cup fresh lime juice
• 1 teaspoon Dijon mustard teaspoon fresh-ground pepper
• ¼ cup olive oil
• ¼ cup vegetable oil

Fresh spinach or other greens

Instructions
1 Place the beans, tomato, bell pepper, corn, onion, and jalepeno in a large salad bowl.
2 Mash the garlic and salt together to form a paste. Whisk together the mashed garlic, lime juice, mustard and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Serve immediately over fresh spinach, or for a better blending of flavors, chill overnight.

For other interpretations of this week’s WordPress Photochallenge: State of Mind

Say Cheese: Auberge de Layotte

In response to The Daily Post’s weekly photo challenge: “Today Was a Good Day.”

Who needs cake with cheese like this?

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Birthday Man

and salad …

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and friends …

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more delicious food, thanks to chef Régis Gagnadre …

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Chef and proprietor Régis Garnadre seated on the right.

And a moonlit garden?

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Well, maybe just a little cake.

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Auberge de Layotte is tucked in the woods near Les Eyzies, in the Dordogne region of France. Menu is all inclusive. Produce is local, grown on site and/or foraged by Chef Regis from the woods. Homemade aperitif and Eau de Vie.

Open March to December, Tuesday to Sunday. Reservations recommended in the high season.

24620 Tursac, France, Phone number: +33 553 05 29 83

Many thanks to Marcus for the invitation to your happenin’ birthday celebration.