A simple traditional Papua New Guinean dish is Mumu, a method of cooking food in an earth oven, commonly used for root crops, greens, and meat.
Here's a basic recipe for Mumu with pork and vegetables:
Ingredients (Serves 4-6):
1 kg pork (cut into chunks)
2 large sweet potatoes (peeled and chopped)
2 taro roots (peeled and chopped)
1 bunch of aibika (or spinach-like greens)
2 bananas (unripe, peeled and sliced)
1 coconut (for fresh coconut milk, or use 1 can of coconut milk)
2-3 banana leaves (for wrapping)
Salt to taste
Ginger (grated, about 1 tbsp)
Optional: onions, garlic
Instructions:
Prepare the Ingredients:
Clean and chop the pork, sweet potatoes, taro, and bananas into bite-sized pieces.
Wash the aibika greens thoroughly.
If using fresh coconut, grate it and extract the milk by squeezing the grated coconut with water (about 1 cup of coconut milk needed).
Season the Food:
In a large bowl, mix the pork, sweet potatoes, taro, bananas, and greens. Add grated ginger, a pinch of salt, and optional onions or garlic for flavor. Pour coconut milk over the mixture and toss to coat evenly.
Wrap in Banana Leaves:
Soften banana leaves by briefly heating them over a fire or dipping in hot water to make them pliable.
Lay out a large banana leaf, place a portion of the mixed ingredients in the center, and wrap tightly to form a parcel. Secure with string or extra leaf strips. Repeat for remaining ingredients.
Cook in the Mumu (Earth Oven):
Dig a shallow pit (about 30-50 cm deep) and line it with stones.
Build a fire on the stones and let it burn until the stones are hot (about 1-2 hours).
Remove the burning wood, place the banana leaf parcels on the hot stones, and cover with more banana leaves, soil, or sacks to trap the heat.
Cook for about 1.5-2 hours until the food is tender and infused with smoky flavor.
Alternative Cooking (Modern Oven or Steaming):
If you don’t have access to an earth oven, wrap the ingredients in foil and bake in an oven at 180°C (350°F) for about 1-1.5 hours, or steam in a large pot with a tight lid for 1 hour.
Serve:
Carefully unwrap the parcels, allowing the steam to escape. Serve hot, either directly from the banana leaves or on plates.
Notes:
Mumu is traditionally a communal dish, cooked in large quantities for gatherings.
The banana leaves impart a unique flavor, but foil can be used as a substitute.
Adjust ingredients based on availability—cassava, yam, or chicken can replace taro or pork.
This dish is hearty, flavorful, and showcases Papua New Guinea’s reliance on root crops, greens, and coconut. Enjoy
Ingredients (Serves 4-6):
1 kg pork (cut into chunks)
2 large sweet potatoes (peeled and chopped)
2 taro roots (peeled and chopped)
1 bunch of aibika (or spinach-like greens)
2 bananas (unripe, peeled and sliced)
1 coconut (for fresh coconut milk, or use 1 can of coconut milk)
2-3 banana leaves (for wrapping)
Salt to taste
Ginger (grated, about 1 tbsp)
Optional: onions, garlic
Instructions:
Prepare the Ingredients:
Clean and chop the pork, sweet potatoes, taro, and bananas into bite-sized pieces.
Wash the aibika greens thoroughly.
If using fresh coconut, grate it and extract the milk by squeezing the grated coconut with water (about 1 cup of coconut milk needed).
Season the Food:
In a large bowl, mix the pork, sweet potatoes, taro, bananas, and greens. Add grated ginger, a pinch of salt, and optional onions or garlic for flavor. Pour coconut milk over the mixture and toss to coat evenly.
Wrap in Banana Leaves:
Soften banana leaves by briefly heating them over a fire or dipping in hot water to make them pliable.
Lay out a large banana leaf, place a portion of the mixed ingredients in the center, and wrap tightly to form a parcel. Secure with string or extra leaf strips. Repeat for remaining ingredients.
Cook in the Mumu (Earth Oven):
Dig a shallow pit (about 30-50 cm deep) and line it with stones.
Build a fire on the stones and let it burn until the stones are hot (about 1-2 hours).
Remove the burning wood, place the banana leaf parcels on the hot stones, and cover with more banana leaves, soil, or sacks to trap the heat.
Cook for about 1.5-2 hours until the food is tender and infused with smoky flavor.
Alternative Cooking (Modern Oven or Steaming):
If you don’t have access to an earth oven, wrap the ingredients in foil and bake in an oven at 180°C (350°F) for about 1-1.5 hours, or steam in a large pot with a tight lid for 1 hour.
Serve:
Carefully unwrap the parcels, allowing the steam to escape. Serve hot, either directly from the banana leaves or on plates.
Notes:
Mumu is traditionally a communal dish, cooked in large quantities for gatherings.
The banana leaves impart a unique flavor, but foil can be used as a substitute.
Adjust ingredients based on availability—cassava, yam, or chicken can replace taro or pork.
This dish is hearty, flavorful, and showcases Papua New Guinea’s reliance on root crops, greens, and coconut. Enjoy
With Love
Myrosesdiary
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