Muruk

Ingredients

Meat

• cassowary meat, in large pieces

For a mumu

• hot stones
• banana leaves
• an earth pit

To cook in a pot

• water, to cover
• 2onions, chopped
• salt
• greens such as aibika

To serve

• kaukau, boiled sweet potato
• cooked greens
• marita sauce, if available

Note

• this is a ceremonial food harvested under local custom

Directions

1. Cut the meat into large pieces rather than small ones.
2. Put them in a heavy pot and cover them with water. Add chopped onion and a good pinch of salt.
3. Bring it slowly to the boil and skim off the foam. Lower the heat until it barely simmers.
4. Simmer it gently for three to four hours.
5. Top it up with hot water so the meat stays covered. Test it with a fork after three hours.
6. Add the aibika or other greens in the last twenty minutes. They should wilt into the broth rather than disintegrate.
7. Taste the broth and adjust the salt. Serving it is done communally at a feast. Serve the meat with its broth in a wide dish.

Technique

• The southern cassowary is CITES Appendix I; this is a local ceremonial food under customary rules.
• Cassowaries are dangerous and have killed people, so never approach or corner one.
• The meat is extremely lean and must be cooked slowly and moist, never over dry heat.

Substitutions

• Emu or ostrich, which are the nearest widely available equivalents.
• A heavy covered pot in place of an earth oven.

Variations

• Cooked in a mumu earth oven for a feast.
• Simmered in a pot with greens.
• Smoked over a fire for keeping.

History

Cassowaries are raised and traded as valuables in Highland and Sepik societies, killed for bride-price feasts and major ceremonies.

Frequently asked questions

What is Muruk?

Muruk is a main from Papua New Guinea: cassowary meat, dark and lean, roasted or cooked in a mumu pit. Cassowaries are raised and traded as valuables in Highland and Sepik societies, killed for bride-price feasts and major ceremonies.

How long does Muruk take to make?

Muruk takes 1 hour of preparation and 4 hours, or a full day in a mumu of cooking. The recipe makes varies with the bird. It is rated hard to make.

What can I substitute in Muruk?

Yes, within limits. Emu or ostrich, which are the nearest widely available equivalents. A heavy covered pot in place of an earth oven.

What is the most important thing to get right in Muruk?

Add the aibika or other greens in the last twenty minutes. They should wilt into the broth rather than disintegrate.