• 1serving
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 small lap-lap leaf or banana leaf

  2. 120g sweet potato (kumala), sliced

  3. 25-30g broccoli florets

  4. 25-30g cauliflower florets

  5. 25-30g carrot slices

  6. 200g fillet vanuatu poulet fish (local snapper), pin-boned

  7. 3 slices tomato

  8. 3 slices lemon or lime

  9. 150ml coconut cream (use fresh if available)

  10. salt and pepper

  11. 2 tablespoons coriander leaves, finely chopped

Instructions Jump to Ingredients ↑

  1. Wave the lap-lap or banana leaf over a naked flame to soften the leaf and make it pliable. Lay the lap-lap leaf on a shallow dish to make a small well.

  2. Neatly arrange the vegetables in the middle of the leaf.

  3. Place the poulet fish fillet on top of the vegetables.

  4. Carefully arrange the tomato and lemon on the fish, season coconut cream with salt and pepper and slowly pour in. Sprinkle coriander on top.

  5. Slowly wrap the parcel and tie with the butcher string.

  6. Place in the steamer pot and steam for approximately 15 minutes.

  7. The Bonbon should be opened in front of the diner allowing the sweet smell from the parcel to stimulate the appetite.


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