A FOOD TRADITION
Vanuatuan Cuisine
Vanuatuan cuisine centers on root crops, coconut, seafood, meat, and food cooked in leaves or earth ovens.
Dishes linked to this cuisine
1–7 of 7
Bunia
A communal Ni-Vanuatu earth-oven feast of leaf-wrapped meat or fish with root vegetables.
Laplap
A traditional Vanuatu dish of grated root crops combined with coconut cream, sometimes with meat or fish, wrapped in banana leaves and baked in an earth oven.
Nalot
Nalot is a traditional Vanuatuan steamed pudding made primarily from grated yam with coconut milk and sugar, commonly wrapped in banana leaves.
Nangai nut skewers
A Ni-Vanuatu market snack of nangai nuts, also catalogued as ngali nuts, served roasted or boiled on skewers.
Simboro
A traditional Vanuatu dish of grated root vegetables mixed with coconut cream, formed or wrapped in banana leaves, and steamed until tender.
Tanna soup
A Vanuatu soup associated with Tanna, made with a varying meat or seafood base, local vegetables and spices, and sometimes coconut milk.
Tuluk
Tuluk is a steamed sago dumpling filled with seasoned minced pork and onion and enclosed in a banana-leaf parcel.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.