Mumu: Papua New Guinea’s Earth‑Oven Feast, Adapted for the Oven

Cultural & Historical Background

The word mumu describes both the earth oven, and the communal meal cooked inside it—layers of greens, root veg, pork and chicken sealed with banana leaf, and left to steam in their own juices. For home kitchens, a tray‑bake version captures the spirit with coconut and tight wrapping.

How It’s Prepared & Served by Vendors and Families

In the traditional method, heated stones line a pit. Bananacushion the base, then kale or taro leavesleaves are prepared fresh daily.

Flavour & Texture Profile

Soft, aromatic vegetables and juicy meat in a lightly sweet coconut broth with hints of smoke (from the pit) or roastiness (from the oven). Pineapple adds fragrance; lime keeps it bright.

Ingredient Spotlights & Substitutions

• Roots: Taro, sweet potato and plantain for body.
• Meats: Pork belly, and chicken thighs stay moist; fish versions exist along the coast.
• Greens: Kale or taro leaves protect, and perfume the contents.

Technique Details

• Line, and cover well with bananaor foil to trap steam.
• Season assertively; the starchy base softens flavours.
• Rest the bake 10 minutes so juices settle before serving.

Variations & Pairings

Add ginger, spring onion or turmeric; swap pineapple for papaya. Serve with rice, cassava or simply more roasted sweet.

Steps (At a Glance)

1. Line tray with banana leaf; layer greens, roots, pork, and chicken.
2. Add pineapple, lime, and coconut milk; cover tightly.
3. Bake until meats are tender; rest, and serve with broth spooned over.