Mumu is the national dish of Papua New Guinea. It is a slow-cooked assortment of fruits, vegetables, root crops, and meat. Mumu is also referred to as a method of cooking in Papua New Guinea where a makeshift outdoor oven is created using hot stones. In this dish, all of the ingredients are layered in the pot and slow-cooked until everything is tender. Mumu is traditionally eaten with the hands.

Directions for Preparing Mumu

1. Peel and slice the root vegetables, then set them aside.
2. Grease a large casserole dish or Dutch oven with cooking oil.
3. Line the base of the dish with banana leaves.
4. Place a layer of the yucca root, carrot, and sweet potato over the banana leaves.
5. Place a layer of pork over the root vegetables.
6. Lay the pineapple chunks over the pork.
7. Place the chicken pieces over the pineapple chunks.
8. Arrange the green vegetables, onions, and garlic over the chicken.
9. Pour the coconut milk over the layers of ingredients and then make a layer of spinach or kale leaves to cover everything.
10. Place a lid over the casserole dish or Dutch oven and place over a grated open fire for about fifteen (0:15) minutes to bring the juices up to cooking temperature.
11. Reduce the heat and allow the Mumu to simmer gently for about one (1:00) hour or until the vegetables and meat are tender. Serve hot.

National Dish of Malaysia