[1] Laplap is prepared by grating breadfruit, bananas, taro or yam roots into a vegetable paste.

[2] The paste is then wrapped in banana leaves and cooked in an underground stone oven, with fresh coconut cream.

Meats like pork, beef, chicken or flying fox can be added.

[4] It finds its origin in some of the Oceanic languages of the country: e.g. Dorig lablab [laᵐblaᵐb], Nume labalam [laᵐbalam], both reflecting a Proto-Torres-Banks form *laᵐbalaᵐba.

For example, Mota loko [loko] and Raga loḡo [loᵑɡo] reflect a Proto-North-Central Vanuatu etymon *loᵑgo;[5] Hiw tegōv [təɣoβ], Lemerig ’ëgëv [ʔœɣœβ] and Mwotlap na-tgop [natɣɔp] reflect Proto-Torres-Banks *taɣoβe;[6] Araki has ureeje [uɾeet͡ʃe],[7] Tamambo has wewe, etc.