National Dish of Papua New Guinea Mumu
August 9, 2020 Nationalfoody
Ingredients for Shchi
| assorted root vegetables (carrots, sweet potatoes, yucca root) | 1 lb. | |
| pork (cut into bite sized pieces) | ¾ lb. | |
| chicken (cut into bite sized pieces) | ¾ lb. | |
| pineapple chunks | ¾ lb. | |
| green vegetables (spinach, kale, green beans) | ¾ lb. | |
| onion (peeled and sliced) | 1 | |
| cloves garlic (minced) | 2 | |
| can coconut milk | 1 | |
| Cooking oil | ||
| Banana leaves |
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
- Peel and slice the root vegetables, then set them aside.
- Grease a large casserole dish or Dutch oven with cooking oil.
- Line the base of the dish with banana leaves.
- Place a layer of the yucca root, carrot, and sweet potato over the banana leaves.
- Place a layer of pork over the root vegetables.
- Lay the pineapple chunks over the pork.
- Place the chicken pieces over the pineapple chunks.
- Arrange the green vegetables, onions, and garlic over the chicken.
- Pour the coconut milk over the layers of ingredients and then make a layer of spinach or kale leaves to cover everything.
- 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.
- 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.
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