Lap lap is easily made at home. This recipe which I have adapted from Me’a Kai: Flavors of the Pacific, by Robert Oliver uses a grated taro base, topping it with spiced chicken, and smothering it in a gingery coconut gravy, wrapped in banana leaves. Oven baking the lap lap base means that it doesn’t get the same smoky flavor that an earth oven gives, but the banana leaves still do their job. You can add a teaspoon of liquid smoke to the coconut gravy if you like.
Cook the lap lap in a casserole dish so that you can bring it to the table straight from the oven and eat it in island style straight from the cooking pot. Use pieces of thin flat bread to scoop out portions (right hand only).