By Len Garae
The kitchen of Malapoa College was full of the sound of sizzling and stirring, and smells that made my imagination run wild when I visited recently.
That day the college’s 1600 students lunched on grated pumpkin, banana and manioc, served with coconut milk. They had two slices of extremely tender veal, and finely chopped cabbage on the side, and finished the meal with three slices of sweet watermelon each.
The all-local menu is the product of a decision by Vanuatu’s Council of Ministers to ban imported rice . . .