Are you tired of the same old dishes and looking to add some exotic flavor to your kitchen? Look no further! We’ve put together a list of 12 delicious Papua New Guinea (PNG) delicacies that will leave your taste buds tingling with excitement. These traditional dishes showcase the rich culinary heritage of PNG, with unique ingredients and flavors that are sure to impress your friends and family. So, let’s dive into these mouth-watering recipes and add some spice to your kitchen!
#1. Mumu Chicken with Sweet Potatoes (680 calories per serving)
Get ready to tantalize your taste buds with this traditional Mumu Chicken recipe. This PNG delicacy is a savory blend of succulent chicken, aromatic spices, and hearty sweet potatoes. It’s the perfect meal to warm your soul and make your dinner guests feel like they’ve been transported to the tropical paradise of Papua New Guinea.
Ingredients:
- 1 whole chicken, cut into pieces
- 2 large sweet potatoes, peeled and chopped
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 cup coconut milk
- 1 cup chicken stock
- 1 tbsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Recipe:
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions, garlic, and ginger, and sauté until soft and fragrant, about 5 minutes.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Stir in paprika, salt, and pepper. Add sweet potatoes, coconut milk, and chicken stock to the pot, ensuring the chicken and sweet potatoes are submerged.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Serve hot, garnished with fresh cilantro. Enjoy your delicious Mumu Chicken with Sweet Potatoes!
#2. Kokoda Fish (280 calories per serving)
Experience the tropical flavors of Papua New Guinea with this refreshing Kokoda Fish recipe. This dish features fresh fish marinated in citrus juices, coconut milk, and a medley of vibrant herbs and spices. It’s a light, zesty appetizer that’s perfect for a warm summer evening.
Ingredients:
- 1 lb fresh white fish fillets (e.g., snapper or halibut), skin removed and diced
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1 small red onion, thinly sliced
- 1/2 cup coconut milk
- 1 small cucumber, seeded and diced
- 1 medium tomato, seeded and diced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1 small green chili, minced (optional)
- Salt and pepper to taste
Recipe:
- In a non-reactive bowl, combine fish, lime juice, and lemon juice. Stir well, ensuring the fish is fully submerged. Cover and refrigerate for at least 4 hours, or until the fish turns opaque and is “cooked” by the citrus juices.
- Drain and discard excess marinade from the fish. Add red onion, coconut milk, cucumber, tomato, cilantro, mint, and green chili (if using). Stir gently to combine.
- Season with salt and pepper to taste. Refrigerate for another 30 minutes to allow flavors to meld.
- Serve chilled, garnished with extra cilantro and mint leaves. Enjoy your refreshing Kokoda Fish!
#3. Sago Pudding with Coconut Caramel Sauce (390 calories per serving)
Indulge in the sweet, comforting flavors of Papua New Guinea with this delectable Sago Pudding. Made with sago pearls, a staple in PNG cuisine, this dessert is smooth, creamy, and topped with a heavenly coconut caramel sauce. It’s sure to satisfy your sweet tooth and leave you craving more.
Ingredients:
- 1 cup sago pearls
- 4 cups water
- 1/2 cup sugar
- 1 can (13.5 oz) coconut milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- Pinch of salt
- Toasted coconut flakes for garnish
Recipe:
- In a large saucepan, bring water to a boil. Gradually add sago pearls, stirring constantly to prevent clumping. Reduce heat to low and simmer for 15-20 minutes, or until sago pearls are translucent and tender. Drain and rinse under cold water, then set aside.
- In a separate saucepan, combine sugar and 1/4 cup of water. Cook over medium heat, stirring occasionally, until sugar dissolves and mixture turns into a golden caramel. Remove from heat and carefully whisk in coconut milk, brown sugar, butter, and a pinch of salt.
- Return the saucepan to medium heat and cook, stirring constantly, until the sauce thickens and becomes a deep caramel color, about 5-7 minutes.
- Divide cooked sago pearls among serving bowls or glasses, then top with the warm coconut caramel sauce. Garnish with toasted coconut flakes.
- Serve warm or chilled, and enjoy your mouth-watering Sago Pudding with Coconut Caramel Sauce!
#4. Aibika Greens with Coconut (235 calories per serving)
Add a nutritious and flavorful side dish to your meal with this Aibika Greens recipe. Aibika, also known as Okinawan spinach or Pacific spinach, is a leafy green vegetable native to Papua New Guinea. This dish combines the tender greens with creamy coconut milk, garlic, and onions for a satisfying and healthy treat.
Ingredients:
- 1 lb fresh aibika greens, washed and chopped
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup coconut milk
- Salt and pepper to taste
Recipe:
- Heat vegetable oil in a large skillet over medium heat. Add onions and garlic, and sauté until soft and fragrant, about 3-4 minutes.
- Add the chopped aibika greens to the skillet and cook until wilted, about 5-7 minutes.
- Pour in the coconut milk and season with salt and pepper. Reduce heat to low and simmer for 10-15 minutes, or until the greens are tender and the flavors have melded together.
- Serve hot as a side dish or over steamed rice. Enjoy your delicious Aibika Greens with Coconut!
#5. Papua New Guinea Banana Pancakes (350 calories per serving)
Start your day on a sweet note with these scrumptious Papua New Guinea Banana Pancakes. Made with ripe bananas and a hint of vanilla, these fluffy pancakes are perfect for a leisurely weekend breakfast or a special brunch with family and friends.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- Vegetable
- oil or butter for cooking
- Maple syrup, honey, or your favorite topping for serving
Recipe:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Mix well, then add the mashed bananas and stir until combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter.
- Pour about 1/4 cup of batter per pancake onto the heated surface. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve hot with your choice of maple syrup, honey, or other favorite toppings. Enjoy your delicious Papua New Guinea Banana Pancakes!
#6. Kaukau and Peanut Soup (450 calories per serving)
Warm up with this hearty Kaukau and Peanut Soup, a traditional Papua New Guinea dish that’s sure to please. Kaukau, also known as sweet potatoes, are combined with a rich and creamy peanut soup base, creating a satisfying and comforting meal that’s perfect for chilly evenings.
Ingredients:
- 2 large sweet potatoes (kaukau), peeled and cubed
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 4 cups vegetable broth
- 1 cup smooth peanut butter
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Recipe:
- Heat vegetable oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until soft and fragrant, about 5 minutes.
- Stir in the ground cumin and coriander, cooking for another 1-2 minutes.
- Add the sweet potatoes and vegetable broth to the pot, then bring to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some sweet potato chunks for texture. Alternatively, you can transfer a portion of the soup to a blender, then return it to the pot.
- Stir in the peanut butter until fully incorporated, and season with salt and pepper to taste. Simmer for an additional 5-10 minutes to allow flavors to meld.
- Serve hot, garnished with fresh cilantro. Enjoy your comforting Kaukau and Peanut Soup!
#7. Pineapple and Tapioca Pudding (320 calories per serving)
Treat yourself to a taste of the tropics with this delightful Pineapple and Tapioca Pudding. This creamy, fruity dessert features tender tapioca pearls, juicy pineapple, and a hint of coconut, making it the perfect ending to any meal.
Ingredients:
- 1/2 cup small tapioca pearls
- 2 cups water
- 1 1/2 cups pineapple juice
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1 cup diced fresh pineapple
- Toasted coconut flakes for garnish
Recipe:
- In a large saucepan, bring the water to a boil. Add the tapioca pearls and cook, stirring constantly, for 15-20 minutes, or until the tapioca pearls are translucent and tender. Drain and rinse under cold water, then set aside.
- In a separate saucepan, combine pineapple juice, coconut milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is heated through.
- Add the cooked tapioca pearls to the pineapple juice mixture, stirring well to combine. Continue cooking for another 5-7 minutes, or until the pudding thickens slightly.
- Remove the saucepan from the heat and allow the pudding to cool for a few minutes before stirring in the diced fresh pineapple.
- Transfer the pudding to serving bowls or glasses, and refrigerate for at least 2 hours, or until chilled and set.
- Serve cold, garnished with toasted coconut flakes. Enjoy your tropical Pineapple and Tapioca Pudding!
#8. Bilum with Greens and Coconut (385 calories per serving)
Savor the unique flavors of Papua New Guinea with this delicious Bilum recipe. Bilum is a traditional dish made from wheat flour dumplings cooked with leafy greens, vegetables, and coconut milk. It’s a wholesome and satisfying meal that’s perfect for sharing with family and friends.
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup water
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 4 cups chopped leafy greens (e.g., spinach, collard greens, or kale)
- 1 cup diced vegetables (e.g., carrots, bell peppers, or zucchini)
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
Recipe:
- In a large mixing bowl, combine the flour and salt. Gradually add water, mixing until a soft dough forms. Divide the dough into small portions and shape into dumplings.
- Heat vegetable oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until soft and fragrant, about 5 minutes.
- Stir in the chopped greens and diced vegetables, cooking for another 5-7 minutes, or until the vegetables are tender.
- Add the coconut milk to the pot, followed by the dumplings. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the dumplings are cooked through and the flavors have melded together.
- Season with salt and pepper to taste. Serve hot and enjoy your flavorful Bilum with Greens and Coconut!
#9. Pandanus Fruit and Coconut Ice Cream (300 calories per serving)
Indulge in a taste of the tropics with this decadent Pandanus Fruit and Coconut Ice Cream. Made with the fragrant pandanus fruit and creamy coconut milk, this exotic ice cream is the perfect treat for a hot summer day or a special dessert to impress your guests.
Ingredients:
- 1 cup pandanus fruit pulp, seeds removed
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups heavy cream
- 1 cup sugar
- 1 tsp pandan extract (optional)
- 1/4 tsp salt
Recipe:
- In a blender or food processor, combine pandanus fruit pulp, coconut milk, heavy cream, sugar, pandan extract (if using), and salt. Blend until smooth and well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm and scoopable.
- Serve your Pandanus Fruit and Coconut Ice Cream in bowls or cones, garnished with extra pandanus fruit or toasted coconut flakes, if desired. Enjoy this tropical treat!
#10. Taro and Pork Stew (545 calories per serving)
Warm your heart and soul with this hearty Taro and Pork Stew, a beloved dish in Papua New Guinea. Tender chunks of pork and taro root are simmered in a rich, flavorful broth for a satisfying and comforting meal that’s perfect for a cozy night in.
Ingredients:
- 1 lb pork shoulder, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 cups diced taro root
- 4 cups chicken or pork broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Chopped fresh cilantro or parsley for garnish
Recipe:
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions, garlic, and ginger, and sauté until soft and fragrant, about 5 minutes.
- Add the pork pieces to the pot and cook until browned on all sides.
- Stir in the diced taro root, then add the chicken or pork broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45-60 minutes, or until the pork is tender and the taro is cooked through.
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 10-15 minutes to allow flavors to meld.
- Serve hot, garnished with fresh cilantro or parsley. Enjoy your delicious Taro and Pork Stew!
#11. Cassava Cake with Coconut Cream (420 calories per serving)
Indulge in the sweet flavors of Papua New Guinea with this irresistible Cassava Cake. Made with grated cassava, coconut milk, and sugar, this dense and chewy cake is topped with a luscious coconut cream for a dessert that’s sure to please.
Ingredients:
- 2 cups grated cassava
- 1 cup sugar
- 1 can (13.5 oz) coconut milk, divided
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup coconut cream
- 1/4 cup brown sugar
Recipe:
- Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan.
- In a large mixing bowl, combine grated cassava, sugar, 3/4 cup of coconut milk, melted butter, vanilla extract, and salt. Mix well until thoroughly combined.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.
- In a small saucepan, combine the remaining coconut milk, coconut cream, and brown sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly.
- Pour the warm coconut cream mixture over the slightly cooled cassava cake, spreading it evenly with a spatula.
- Allow the cake to cool completely, then cut into squares and serve. Enjoy your delectable Cassava Cake with Coconut Cream!
#12. Green Papaya Salad with Lime and Chilies (215 calories per serving)
Add a burst of fresh, tangy flavors to your meal with this vibrant Green Papaya Salad. This refreshing Papua New Guinea-inspired salad features crunchy green papaya, zesty lime, and spicy chilies, making it a delicious and healthy side dish that’s perfect for a light lunch or as part of a larger feast.
Ingredients:
- 1 medium green papaya, peeled, seeded, and julienned
- 1 small red onion, thinly sliced
- 1 large carrot, julienned
- 1/2 cup cherry tomatoes, halved
- 1-2 red or green chilies, thinly sliced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
Dressing:
- Juice of 2 limes
- 2 tbsp fish sauce (or soy sauce for a vegetarian option)
- 2 tbsp brown sugar
- 1 garlic clove, minced
- 1/4 tsp salt
Recipe:
- In a large mixing bowl, combine the julienned green papaya, sliced red onion, carrot, cherry tomatoes, chilies, cilantro, and mint. Toss gently to mix.
- In a small bowl, whisk together the lime juice, fish sauce, brown sugar, minced garlic, and salt until the sugar dissolves.
- Pour the dressing over the salad and toss to combine, ensuring the ingredients are evenly coated.
- Allow the salad to sit for at least 15 minutes to allow the flavors to meld, then serve. Enjoy your refreshing Green Papaya Salad with Lime and Chilies!
With these 12 scrumptious Papua New Guinea delicacies, you’re sure to spice up your kitchen and bring a taste of the exotic to your dining table. From flavorful stews to refreshing salads and tempting desserts, there’s something for everyone to enjoy. So, go ahead and explore the culinary delights of this unique cuisine and create memories that will last a lifetime!
Top 3 FAQ’s and Answers Papua New Guinea Cuisine:
Q1: What are some common ingredients used in Papua New Guinea cuisine?
Papua New Guinea cuisine incorporates a variety of locally sourced ingredients, such as sweet potatoes (kaukau), taro, cassava, coconut milk, green papaya, and various leafy greens. Additionally, tropical fruits like bananas, pineapple, and pandanus fruit are often used in both savory and sweet dishes. Protein sources include pork, chicken, and fish. Spices and herbs like ginger, garlic, cilantro, and mint are also commonly used to flavor dishes.
Q2: Are there any vegetarian or vegan options in Papua New Guinea cuisine?
Yes, there are several vegetarian and vegan options in Papua New Guinea cuisine. Dishes like Kaukau and Peanut Soup, Green Papaya Salad with Lime and Chilies, and Bilum with Greens and Coconut can easily be adapted for vegetarian or vegan diets. In some recipes, fish sauce can be replaced with soy sauce or another plant-based alternative to create a vegan dish. Learn more about vegan substitutions to help you adapt recipes to your dietary preferences.
Q3: Can I make these Papua New Guinea recipes if I don’t have access to some of the traditional ingredients?
Yes, you can still enjoy the flavors of Papua New Guinea cuisine even if you don’t have access to all the traditional ingredients. Many of the recipes can be adapted using more widely available ingredients. For instance, you can substitute spinach, collard greens, or kale for traditional leafy greens, and use other types of starchy root vegetables in place of taro or cassava. If you can’t find pandanus fruit or pandan extract, try using a combination of vanilla extract and almond extract to achieve a similar flavor profile in the Pandanus Fruit and Coconut Ice Cream recipe.
That’s a wrap, folks! 🎉 We hope you enjoyed exploring the tantalizing world of Papua New Guinea cuisine. Now that your taste buds have been sufficiently tantalized, it’s time to dive into more adventures. If you’re looking for ways to upgrade your fitness game, don’t forget to check out our article on getting ripped with calisthenics. You’ll find 15 things you need to know that’ll have you flexing like a pro in no time! 💪😉
Happy cooking and happy adventuring, dear readers! Remember, life’s too short to stick to the same old recipes. Bon appétit! 🍽️😋
