Food in Papua New Guinea

Papua New Guinea, an intriguing destination for the adventurous traveler, presents an equally adventurous palette of flavors. As a country with diverse tribal communities, the cuisine here is a tapestry of traditional practices and tropical abundance. Whether you're a food enthusiast or a curious tourist, the culinary landscape of Papua New Guinea offers a unique gastronomic journey. Discover the staple dishes and exotic tastes that define the eating experience in this Pacific nation.

Papua New Guinean Dishes

Mumu

Mumu is the traditional method of cooking in Papua New Guinea, where food is cooked with hot stones buried in a pit oven. A typical mumu includes pork, sweet potatoes, rice, and vegetables such as spinach, all wrapped in banana leaves and slowly cooked for several hours. The result is a smoky, tender feast that's often shared during community gatherings and celebrations.

Kokoda Fish

Kokoda Fish is Papua New Guinea's answer to ceviche. Fresh reef fish is marinated in lime or lemon juice until the flesh becomes opaque, then mixed with coconut milk, onions, tomatoes, and chillies. This dish is refreshing, with a perfect balance of acidity, creaminess, and heat, often served cold as a delightful appetizer or light meal.

Bilum

Bilum refers not only to the woven bags iconic to Papua New Guinea but also to a unique style of cooking similar to a stew. Ingredients such as pumpkin, kaukau (sweet potatoes), leafy greens, and proteins like chicken or pork are slow-cooked in a bilum bag, which tenderizes the meat and infuses the vegetables with rich flavors.

Taro

Taro is a staple root vegetable in Papua New Guinea, often served boiled or baked. It has a starchy texture and a nutty flavor, providing a substantial base for many meals. Taro can be mashed, similar to potatoes, or sliced and fried to make taro chips, a popular snack across the region.

Sago

Sago is a starch extracted from the pith of sago palm trees, an essential food source in Papua New Guinea. It's often prepared as a pudding or porridge, sometimes mixed with water or coconut milk and sweetened with sugar. Sago can also be formed into dumplings or pancakes and paired with savory dishes.

Highland Pit-Pig

Highland Pit-Pig is a celebratory dish primarily found in the highland regions. Similar to mumu, it involves cooking a whole pig in a pit oven with hot stones. The meat becomes exceptionally tender and infused with a smoky flavor, a true delicacy reserved for special occasions.

Pitpit

Pitpit is the young, tender shoot of the sugar cane or certain species of palm, and it's a versatile ingredient in Papua New Guinea's cuisine. It can be chewed raw, cooked in stews, or grilled over an open fire. Its slightly sweet and crunchy texture makes it a favorite addition to many traditional dishes.

Papua New Guinean Desserts

Kaukau with Coconut Milk

A simple yet satisfying dessert, this dish features sweet potatoes (kaukau) boiled and then served with a generous helping of rich coconut milk. It's a comforting sweet treat that perfectly complements the tropical climate of Papua New Guinea.

Banana or Cassava Cakes

Bananas and cassava are abundant in Papua New Guinea and form the basis of various sweet cakes. These cakes are often steamed or baked, sometimes with the addition of coconut, and provide a dense, satisfying end to a meal or a snack to be enjoyed throughout the day.

Sago Pearls with Fruit

Turning sago into a dessert, these small translucent pearls are boiled and then mixed with tropical fruits such as papaya, mango, or banana. The combination of chewy sago and juicy fruit creates a delightful dessert, often enhanced with a splash of coconut milk or a sprinkle of sugar.