3 dishes people actually cook in Papua New Guinea: what they are, how long they take, and what you need to buy.
What can you cook from Papua New Guinea? 3 traditional Papua New Guinea dishes, from Saksak (50 min, the quickest) to Mumu (420 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Papua New Guinea on the map. Drag to spin the planet.
Raw reef fish left for hours in lime juice until the flesh turns opaque, then drained and dressed in fresh coconut cream — the draining is what keeps it from being sour.
A pit oven where river stones heated to 400 °C cook pork, tubers and greens wrapped in banana leaves under a mound of earth for several hours.
A steamed banana-leaf parcel of sago pearls and ripe banana that turns translucent and chewy, served in warm coconut milk.
Copper documents three dishes from Papua New Guinea: Kokoda, Mumu and Saksak. Banana leaves and coconut cream each appear in more than one recipe. Two of the three are steamed. One of the three needs an oven. Between them they use 21 different ingredients.
The three recipes need 21 ingredients between them, of which 2 are shared by more than one dish. Banana leaves and coconut cream the hardest to find: of the 586 dishes in Copper's atlas, 23 use banana leaves and 22 use coconut cream. Every ingredient list on this page is complete, with quantities, and free to read.
Saksak is the quickest at 50 minutes. Mumu is the longest at 420 minutes, most of it unattended. The median is 410 minutes — a weekend dish rather than a weeknight one.
Kokoda and Saksak are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Papua New Guinea is part of Pacific Island.
Countries close to Papua New Guinea on the globe — and close on the plate.
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