Baku Kitchen! An independent reference of traditional food

Papua New Guinea

Earth-oven feasts of pork and sweet potato in the highlands, sago and coconut on the coast. That is the short version of what Papua New Guinea cooks. Look for Mumu (earth-oven feast of pork, sweet potato, taro and greens steamed underground), Saksak (sago and banana dumplings steamed in banana leaves with coconut cream) and Buai (betel nut chewed with mustard stick and lime, staining mouths bright red). Pigs cooked in stone-lined earth ovens are the currency of Highlands moka and bride-price exchanges, where whole herds are killed and distributed. This atlas has 21 Papua New Guinea dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

21 dishes.

Aibika in Coconut MilkAibika in Coconut MilkSlippery native greens simmered in rich coconut creamAigirAigirFish and greens baked in coconut cream with hot stones inside banana leaves.BuaiBuaiBetel nut chewed with mustard stick and lime, staining mouths bright redDiaDiaBanana or taro simmered in thick coconut cream until soft and sweet.Fish in Coconut CreamFish in Coconut CreamFresh reef fish simmered in coconut cream with greens, coastal stapleGalip NutGalip NutButtery canarium nut, eaten raw, roasted or pressed into oil.Highlands CoffeeHighlands CoffeeBright arabica grown in small garden plots above fifteen hundred metresKarukaKarukaOily highland pandanus nuts roasted in the shell, harvested in cold forest grovesKaukauKaukauRoasted or boiled sweet potato, the highlands' daily stapleKulauKulauRefreshing water of a young green coconut, drunk from the shellLamb FlapsLamb FlapsFatty sheep belly cuts grilled or stewed; cheap and heavily salted.MaritaMaritaScarlet oily pandanus sauce squeezed from cooked fruit, poured over greens and kaukauMud CrabMud CrabMangrove crab boiled or cooked in coconut cream, sold live at roadside marketsMumuMumuEarth-oven feast of pork, sweet potato, taro and greens steamed undergroundMurukMurukCassowary meat, dark and lean, roasted or cooked in a mumu pit.PitpitPitpitTender wild-cane or grass shoots steamed in leaves, tasting of sweetcorn and asparagusSago GrubsSago GrubsFat palm-weevil larvae from felled sago logs, eaten raw or roasted in leavesSago PancakeSago PancakeGriddled starch cakes from sago palm pith, Sepik River stapleSaksakSaksakSago and banana dumplings steamed in banana leaves with coconut creamSP LagerSP LagerCrisp lager in a brown bottle, the beer of every celebration and haus winTinpisTinpisTinned mackerel or tuna heated with rice, onion and greens.

  • Aibika in Coconut Milk

    Slippery native greens simmered in rich coconut cream. Ready in 15 minutes prep and 20 minutes cooking. Serves 4. A…

  • Aigir

    Fish and greens baked in coconut cream with hot stones inside banana leaves. Ready in 45 minutes prep and 30…

  • Dia

    Banana or taro simmered in thick coconut cream until soft and sweet. Ready in 20 min prep and 40 min…

  • Fish in Coconut Cream

    Fresh reef fish simmered in coconut cream with greens, coastal staple. Ready in 20 minutes prep and 25 minutes cooking.…

  • Galip Nut

    Buttery canarium nut, eaten raw, roasted or pressed into oil. Ready in 1 hour prep and 20 min cooking. 500…

  • Karuka

    Oily highland pandanus nuts roasted in the shell, harvested in cold forest groves. Ready in 20 min prep and 40…

  • Kaukau

    Roasted or boiled sweet potato, the highlands’ daily staple. Ready in 10 min prep and 45 min cooking. 4 servings.…

  • Kulau

    Refreshing water of a young green coconut, drunk from the shell. Ready in 5 minutes prep and none cooking. 1…

  • Lamb Flaps

    Fatty sheep belly cuts grilled or stewed; cheap and heavily salted. Ready in 20 minutes prep and 1 hour cooking.…

  • Marita

    Scarlet oily pandanus sauce squeezed from cooked fruit, poured over greens and kaukau. Ready in 15 min prep and 1…