Vanuatu
The culinary focus rests on fresh, locally sourced ingredients.
Ni-Vanuatu cuisine predominantly roots itself in abundant fresh, local ingredients. Root crops like yam, taro, manioc, and kumala (sweet potato) form staples. Fresh fish, directly from the ocean, delivers a protein source, along with local fruits.
Historically, cooking methods centered around earth ovens, known as Laplap, or open fires, techniques still widely used today, notably in villages. The arrival of European powers (French and British), Chinese traders, and Vietnamese indentured laborers introduced new ingredients and cooking styles. Influences like baguettes and pastries from the French, and stir-fries from Chinese and Vietnamese culinary traditions are notable.
Taro, yam, manioc, sweet potato, and breadfruit are common carbohydrates. Fresh seafood, especially tuna, snapper, and mahi-mahi, is widely available. Pork and chicken are also common. Santo Beef is a strong reputation for its organic, grass-fed quality, often considered some of the best beef in the Pacific.
Coconut cream delivers a rich, creamy base for many dishes. Flavors are generally mild, resting on the inherent freshness and quality of the ingredients rather than heavy spices. Coconut milk often forms the base for stews and curries.
Espiritu Santo offers several dishes for an authentic culinary experience.
Vanuatu's national dish. A savory, pudding-like dish made from grated root vegetables (yam, taro, manioc, or breadfruit) mixed with coconut cream. It often includes meat (pork or chicken) or fish. The mixture is wrapped in banana leaves and then cooked for several hours in an underground hot stone oven (Laplap).
Find at local markets, notably the Luganville market, or as part of arranged cultural tours.
Renowned for its organic, grass-fed quality and tenderness. Many restaurants in Luganville proudly feature Santo Beef on their menus, often served as steaks or in local dishes.
Widely available in Luganville restaurants.
A steamed pudding made from grated manioc, taro, or yam. It commonly is a filling of seasoned meat (pork or beef). The mixture is wrapped in a wild taro leaf and steamed.
Find at local markets or small local food stalls.
A non-alcoholic, mildly narcotic drink prepared from the roots of the kava plant. Locals consume it socially in kava bars, known as "nakamals," mainly in the evenings. It is a distinctive earthy taste and creates a numbing, relaxing effect. This is a significant cultural experience.
Refreshing, hydrating coconut water served directly from a young green coconut. Widely available and a perfect thirst quencher in the tropical heat.
Espiritu Santo presents a range of dining options, from fine dining to budget-friendly market stalls.
Limited. The most refined dining experiences appear at some upscale resorts. These present a mix of international and local fusion cuisine.
Luganville holds several mid-range restaurants. These present a mix of local Ni-Vanuatu dishes, Chinese, Vietnamese, and Western food.
The Luganville Market is the best place for inexpensive, authentic local food during the day. Local takeaways also present simple meals.
The Luganville Market serves as the main hub for fresh produce, meat, fish, and cooked meals. It operates daily, with peak activity in the mornings, especially on Fridays and Saturdays.
This is not just a place to buy food but also to experience local life.
Predominantly available in Luganville.
Also reflecting historical immigration.
Some resorts cater with international menus.
Halal and kosher availability is very limited or non-existent. Travelers with these requirements should plan to self-cater or bring their own suitable food items. Awareness of these dietary laws is generally low.
Awareness of gluten-free needs and other allergens is generally low. Clearly explain your dietary restrictions, ideally with a written translation in Bislama or French. Stick to naturally gluten-free foods like fresh fruits, vegetables, rice, and plain grilled fish or meat.
Cross-contamination can be a concern in local kitchens.
A few phrases to help communicate dietary needs:
For strict diets, purchasing fresh produce at the Luganville market can be the best strategy for self-catering meals.
Beyond simply eating, Espiritu Santo presents unique ways to engage with its food culture.
Formal, widely advertised cooking classes are not common. Some cultural tours or homestays might deliver informal cooking demonstrations of traditional dishes like Laplap.
Visits to small local farms, specifically those producing the famous organic Santo Beef, are possible.
Occasional local food markets or small festivals might appear in villages, often unannounced to tourists.
Engaging with local food extends beyond meals. Consider attending community markets for fresh produce and prepared dishes, offering a direct view into daily life.
Exploring small farms or participating in informal cooking demonstrations can deepen your appreciation for local ingredients and traditional preparation methods.
These interactions frequently connect visitors with the island's agricultural and culinary traditions, enriching your travel experience.
While exploring the culinary landscape, patience and flexibility are good companions. Embrace the local flavors and methods of preparation.
