Vanuatu, an archipelago in the South Pacific, is a gem of a destination where lush green mountains meet the azure waters, and the vibrant culture dances in harmony with nature. It is not only the stunning scenery that captivates visitors but also the rich tapestry of culinary traditions woven into its islands’ history. The food in Vanuatu is a reflection of its diverse culture, influenced by Melanesian roots and the bounty of the sea and land. As I wandered through the islands, I found that each dish told a story, offering a glimpse into the heart of the local people. From fresh seafood to vibrant root vegetables, the flavors of Vanuatu are as varied as its islands, and I am excited to share ten traditional dishes you simply must try on your next culinary adventure.
One of the first dishes I encountered was laplap, a staple of Vanuatu’s cuisine. This dish is a comforting blend of grated root vegetables, commonly cassava or yam, mixed with coconut milk and sometimes flavored with meat, seafood, or vegetables. As I sat in a local home for a traditional meal, I was served laplap baked in an underground oven, or "umu." The earthy aroma wafting from the wrapped banana leaves was intoxicating. It has a slight sweetness from the coconut and a hearty texture that makes it incredibly satisfying. Laplap is often served at family gatherings or special occasions, and it’s a symbol of nourishment and togetherness. Sharing this dish with the locals felt like being part of a warm embrace, a true reflection of Vanuatu's communal spirit.
As I continued my culinary exploration, I stumbled upon the vibrant dish known as kava. While not a food in the traditional sense, kava occupies a special place in the hearts of the Ni-Vanuatu people. Made from the root of the kava plant, which is pounded, mixed with water, and strained, this beverage has a unique earthy flavor, often described as slightly bitter with a muddy texture. It is consumed in ceremonial contexts, and I was fortunate enough to be invited to a kava ceremony. Sitting with locals, we shared stories while sipping the drink that induces a sense of calm and connection. Kava is the ultimate social drink here, representing hospitality and friendship, making it a must-try experience for any visitor.
Next on my list was a dish called island fish, or “masi,” which I discovered at a bustling waterfront market. The freshness of the fish was unparalleled; caught earlier that day, it was marinated in local lime and served with a spicy chili sauce. Each bite was a burst of the ocean, the delicate flavors of the fish complemented by the tangy marinade and the fiery kick from the chili. It is usually found in markets, where you can see local fishermen proudly displaying their catches. Eating masi by the shore while watching the sun dip below the horizon was an unforgettable moment that captured the essence of Vanuatu’s coastal living.
Equally delightful was the dish known as “pork in banana leaves,” or “pork laplap.” This dish showcases the island's abundant agriculture and is often made with locally sourced pork that is marinated in coconut milk and spices before being wrapped in banana leaves and slow-cooked in an umu. The slow cooking method gives the pork a tender texture, infused with the natural sweetness of the leaves. I tried this dish at a village feast, where the locals gathered to celebrate a special occasion. The joy and laughter around the meal reminded me of the importance of food as a centerpiece of celebration and community.
A unique experience awaited me with a dish called “tuna with coconut and taro.” This dish is a beautiful representation of Vanuatu’s reliance on the sea and its agricultural bounty. Fresh tuna is marinated in coconut milk and served alongside boiled taro, which is a starchy root vegetable that has a subtle sweetness and creamy texture. I savored this dish at a beachside café, where the waves lapped gently at the shore. The combination of the rich tuna and the comforting taro made it a satisfying meal, highlighting the island’s commitment to fresh, local ingredients.
One cannot explore Vanuatu’s culinary landscape without mentioning “coconut crab,” or “marmite crab.” This delicacy is a local favorite, with the flesh of the crab being tender and rich, often likened to the sweet taste of lobster. Prepared simply, the crab is usually boiled or grilled, allowing the natural flavors to shine. I had the pleasure of tasting coconut crab at a seaside restaurant, where the chef served it with a side of freshly made papaya salad. The sweet and savory combination was heavenly, and it felt like a true indulgence immersing myself in the local gastronomic culture.
As I ventured deeper into Vanuatu’s culinary realm, I encountered “sweet potato with coconut,” or “kaukau.” This dish is a simple yet delightful treat made with boiled sweet potatoes drizzled with sweetened coconut milk. The sweet potatoes are vibrant in color, ranging from purple to orange, and have a natural sweetness that pairs beautifully with the rich, creamy coconut. I discovered this dish during a village gathering, where it was served as a side dish. It serves as a reminder of the island’s agricultural wealth and the simple pleasures found in traditional cooking.
Another must-try is the traditional Vanuatu “sashimi.” The islands boast some of the freshest seafood in the world, and the sashimi here is a testament to that. Served with a squeeze of lime and a dash of soy sauce, the fish is often cut into delicate slices that melt in your mouth. I tried this dish at a small beach shack run by a local fisherman. The freshness was unparalleled, and I understood why the locals highly regarded this dish. It’s a perfect representation of the island’s relationship with the sea and a culinary experience that left my taste buds dancing.
“Vanuatu-style curry,” or “curry laplap,” was another delightful surprise. This dish combines the rich flavors of curry with local ingredients such as taro, sweet potatoes, and sometimes chicken or fish. The curry is mild yet fragrant, infused with spices that evoke a sense of warmth and comfort. I enjoyed this dish in a family-run eatery, where the warmth of the staff matched the heat of the curry. It showcased the cultural intersections that have occurred over the years, blending traditional Vanuatu flavors with South Asian influences, and reminded me of the ever-evolving nature of cuisine.
Lastly, I could not leave Vanuatu without tasting the beloved “coconut pudding,” or “pudding laplap.” This dessert is made from grated coconut, sugar, and sometimes flavored with vanilla or pandan leaves. Steamed until firm, the pudding has a luscious texture and a delightful sweetness that makes it a perfect end to any meal. I experienced this treat at a local festival, where it was served alongside tropical fruits. The festive atmosphere and the shared enjoyment of coconut pudding exemplified the joy of food in Vanuatu—the sweetness of life itself.
As I conclude my culinary journey through Vanuatu, I can confidently say that exploring the food here is like taking a deep dive into the heart and soul of the islands. From bustling markets to family-run eateries and beachside stalls, the best food experiences await you in this vibrant land. Whether you are savoring laplap at a village feast, sipping kava with new friends, or indulging in fresh seafood by the ocean, every bite tells a story and every meal is a celebration. Vanuatu's cuisine is not just about sustenance; it’s about connection, community, and the rich heritage that flavors every dish. So pack your bags, embark on your culinary adventure, and let the flavors of Vanuatu enchant your palate and warm your heart.
