Papua New Guinea: Recipes and Cuisine

The cuisine of Papua New Guinea is based on indigenous ingredients easily gathered from the jungle or cultivated in home gardens. The starchy innards of the sago palm yield a flour suitable for breads and puddings. Pork is a popular meat and is often cooked in a traditional firepit called a mumu. A type of sweet potato called a kaukau is a staple vegetable as are a wide variety of greens and tropical fruits.

Typical Papuan Dishes

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A list of typical Papuan dishes and foods. Use it to help you plan a Papuan-style meal, party or festival.

Soups and Stews

Bugandi Egg Drop Soup

Poultry

Chicken Pot (Chicken simmered with vegetables and coconut cream)

Meats

Bully Beef (Corned beef with rice)
Corned Beef and Pumpkin
Mumu (Pit-roasted pork and vegetables)

Fish and Seafood

Hula Crab and Taro
Kokoda Fish (Fish with lime-coconut sauce)
Kol Pis No Rais (Fish with rice)

Vegetables

Kumu (Wild greens)
Roasted Breadfruit
Stuffed Papaya

Starches and Grains

Coconut Rice
Dia (Sago and bananas with coconut cream)
Kaukau (Baked sweet potatoes)
Pumpkin Rice
Saksak (Sago dumplings)
Tapioca Cream Squares

Preserves

Coconut-Papaya Jam

Desserts

Banana with Coconut Cream
Talautu (Pineapple in coconut cream)

Beverages

Coffee
Muli Wara (Lemonade)

Papuan Recipes

Try these recipes from Papua New Guinea.

Muli Wara

(Papuan lemonade; see Lemonade recipe)

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