Lapita follows the traditional method to create Manioc Flour through the following steps given below.
Making Manioc Flour
Vanuatu’s rich tropical soil provides the ideal environment for manioc, a traditional root crop grown by rural farmers. From this pure source comes Lapita’s manioc flour, a unique product that’s great in cakes, biscuits, breads, pancakes and pasta, as a thickener and coating for fried foods. Equally delicious in traditional Ni-Vanuatu dishes such as Tuluk, Laplap and Simboro and in the popular Tahitian desert poi.
