Vanuatu Food & Eating Guide

Food & Eating Guide

Vanuatu’s cuisine combines fish, root vegetables (taro, yams, sweet potatoes), and a wide variety of fresh fruit and vegetables. It is common for most families to grow vegetables and fruits in their gardens. Food is mainly cooked by boiling, steaming or by placing it amongst hot stones in an underground oven. Many dishes are flavoured with cream or coconut milk. Vanuatu’s national dish is a root vegetable cake called ‘laplap’. It is made from either manioc (cassava), sweet potato, yam or taro grated or shaved into a banana leaf with wild cabbage and coconut, wrapped into a flat parcel and cooked underground. Tourists can try it at market stalls for about VT100.

Vanuatu is also renowned for its high quality beef. Combined with fresh seafood and the delicious fresh produce from the islands, Vanuatu is fast becoming a destination for gourmet diners. Port Vila in particular has a growing reputation as a very high quality dining centre, with dozens of restaurants offering a wide variety of cuisines. Meal prices range from VUV1000 to 2000. Many restaurants allow BYO wine or alcohol but will charge corkage of around VUV300. Check about bringing your own when booking a table, as this option works out considerably cheaper than purchasing alcohol at the restaurant.

Kava is the national drink and Vanuatu’s kava is reputed to be the most potent in the Pacific. Made from the root of the kava plant, it is well known for its stress-relieving and anti-anxiety properties. It is an important part of many cultural ceremonies and is readily available throughout Vanuatu. A shell of kava should be swilled down in one motion because the taste is not altogether pleasant. Tourists are encouraged to try kava but are advised that more than 2 shells can leave them in such a relaxed state that they may not be keen (or capable) to continue their sight-seeing or travels for the rest of the day!