Baku Kitchen! An independent reference of traditional food

Papua New Guinea

0 dishes.

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  • Mud Crab

    Mangrove crab boiled or cooked in coconut cream, sold live at roadside markets. Ready in 30 min prep and 30…

  • Muruk

    Cassowary meat, dark and lean, roasted or cooked in a mumu pit. Ready in 1 hour prep and 4 hours,…

  • Pitpit

    Tender wild-cane or grass shoots steamed in leaves, tasting of sweetcorn and asparagus. Ready in 15 min prep and 30…

  • Sago Pancake

    Griddled starch cakes from sago palm pith, Sepik River staple. Ready in 20 minutes prep and 20 minutes cooking. About…

  • Sago Grubs

    Fat palm-weevil larvae from felled sago logs, eaten raw or roasted in leaves. Ready in 15 minutes prep and 15…

  • SP Lager

    Crisp lager in a brown bottle, the beer of every celebration and haus win. A wine & spirit recipe from…

  • Tinpis

    Tinned mackerel or tuna heated with rice, onion and greens. Ready in 10 minutes prep and 20 minutes cooking. Serves…

  • Buai

    Betel nut chewed with mustard stick and lime, staining mouths bright red. Ready in 2 min prep and none cooking.…

  • Highlands Coffee

    Bright arabica grown in small garden plots above fifteen hundred metres. Ready in 10 min prep and 5 min brew…

  • Mumu

    Earth-oven feast of pork, sweet potato, taro and greens steamed underground. Ready in 2 hr prep and 3–4 hr cooking.…