Mumu from Papua New Guinea
A home-style mumu of chicken, pork, root vegetables and greens, steamed in banana leaves with coconut milk.
Mumu is traditionally associated with cooking in an earth oven with hot stones. This home-style version, prepared in a covered tray on a grill, keeps the idea of layering the ingredients and enclosing them so they steam. The quantities make eight servings.
Method
- 01
Prepare the ingredients
Peel and chop the taro, sweet potatoes and green plantains. Cut the chicken and pork belly into pieces. Chop the pineapple and separate the kale leaves.
15 min - 02
Layer the ingredients
Line a large tray with banana leaves and place some of the kale on top. Add the taro, sweet potatoes and green plantains; arrange the chicken and pork belly over them, followed by the pineapple. Squeeze the limes over the ingredients, add the salt and pour in the coconut milk. Cover with the remaining kale and banana leaves.
- 03
Cover and cook
Cover the tray tightly with foil to seal it. Cook on a grill over high heat for about 60 minutes.
60 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.