Mumu
Papua New Guinea's earth-oven feast, genuinely distinct from the site's existing Māori hāngī and Fijian lovo despite all three belonging to the same broad Pacific earth-oven family. PNG itself holds two real regional sub-traditions unlike either of those: highland mumu's signature green is fern fronds, not used in the New Zealand or Fijian versions, while coastal and New Guinea Islands mumu instead uses generous coconut cream. Highland communities historically had very limited pottery, making the earth oven closer to a structural necessity than an optional method, and mumu carries its own distinct social role tied specifically to compensation ceremonies, bride-price exchanges, and moka gift-exchange feasts.
Meat
Ingredients
- 1 kg pork or chicken, cut into portions
- 4 sweet potatoes (kaukau), chunked
- 2 taro, chunked
- 2 bananas
- Leafy greens (aibika, ferns, or spinach)
- Coconut cream (coastal style, optional)
- Banana leaves
Steps
- Wrap portions of meat, sweet potato, taro, banana, and greens in banana leaves.
- Traditionally: layer the parcels with white-hot stones in an earth pit, cover with more leaves and soil, and steam-cook 6-10 hours.
- Home version: wrap tightly in banana leaf and foil, and slow-roast 3-4 hours at 150°C (300°F).
- For coastal style, add coconut cream to the parcels before cooking.