Welcome back! Today we are in the tropical Vanuatu, a country made up of 83 islands in the South Pacific Ocean near Australia. Bungee jumping was first done here when brave boys and men would jump from 20-30m (60-90ft) with vines tied to their ankles off wooden towers as part of a ritual called Nanggol. I think I’ll pass on that one!
The Vanuatuan cuisine consists main ingredients such as mangos, bananas, taro, yam, coconut, and seafood. You can find chickens and pigs used as a meat source, however seafood is primarily used. With that being said today’s dish screams Vanuatu!
I ended up finding a wonderful recipe that consisted of seasoned shrimp on top of a shredded spinach which sits in a sweet potato and coconut soup, yum yum!
Their national dish lap lap did not seem possible for me to attempt which is the product of pounded taro root paste which is layered with cabbage and meat wrapped in a banana leaf.. something tells me this would only taste good if eating it local.
All in all we appreciated the sweetness from the coconut and sweet potato and slight kick of chili powder (did not have cayenne). The shrimp was seasoned perfectly and had a bit of a crunch to it. The additional of spinach brought a freshness to the dish. We ended up rating it 7.25/10!
