Papua New Guinean cuisine

Thecuisine ofPapua New Guineaare the traditional varied foods found in the eastern part of theNew Guineaisland. Approximately 80% of the population is reliant onsubsistence agriculture, so a large percentage of food energy and protein consumed in Papua New Guinea is produced locally, while the balance is imported. The staple foods in Papua New Guinea includesroot crops,bananas, andsago.Papua New Guinea's diet is largely vegetarian, especially in the Gulf and Highlands regions.
Mumu is a traditional method of cooking large quantities of food throughout Papua New Guinea, as well as other islands in the Pacific. It consists of anearth oventhat is filled with hot coal or stones, that may be placed in different orientations, and subsequently cooked for a lengthy period of time. Despite the presence of advent ovens in Papua New Guinea, mumu is still prevalent at household level.
People often cool down in the hot tropical sun with akulau, a green coconut filled with sweet, slightly tangy coconut water.Coffeeis Papua New Guinea's second largest agricultural export, afteroil palm, and is primarily grown in theHighlands Region. Hence, coffee is a widely consumed beverage in the country.Tea, introduced by the British, is very popular in the coastal areas, especially in the southern region. It is often drunk steaming hot, black and very sweet. Tea is grown locally in the Highlands Region. Apart from non-alcoholic drinks,beeris an alcoholic beverage that is favoured among many Papua New Guineans.
Sago is a common and essential part of Papua New Guinean cuisine,as the starch ingredient is included in several traditional dishes, such as pancakes and pudding. Sago is in the form of flour usually extracted from thepalm tree. Staples of the Papua New Guinean diet includekaruka,sweet potato(kaukau),cassava,breadfruit(ulu), andcoconuts.Coconut creamis a delicacy often found in numerous local dishes of Papua New Guinea.Coastal regions traditionally use coconut milk and cream as a cooking medium, while the Highlands regions do not.Coconut oil is used on special occasions in the coastal regions.
Meat proteins are occasionally consumed in Papua New Guinea. However, for people residing in coastal areas, seafood forms a substantial part of their diet.Pork is regarded as a celebratory meat in Papua New Guinea, and is prepared on special occasions, includingChristmas feasts.
The European invasion of Papua New Guinea, beginning in the 16th century, was the first foreign introduction to the local cuisine. European settlers imported livestock and crops to the region in the 19th century, which served significant commercial value.The cuisine and traditions of Papua New Guinea have assimilation withIndonesian Papuaand other Pacific nations. The dishkokoda—composed of fish cooked in a sauce of lime and coconut—is also present inFijian cuisine.
Fewfast foodchains operate in Papua New Guinea. However, fast food chains operating in Papua New Guinea includeHog's Breath Cafe(an Australiansteakhousechain),Big Rooster(a locally-owned chicken shop chain) andEagle Boys(an Australianpizzeriachain). There are no large American fast food chains in Papua New Guinea.