Mumu

Mumu is more a way in which Papua New Guineans cook, rather than a recipe itself. Although there are now ovens available in some households, cooking mumu style is a tradition that still continues today. The typical mumu is a pit that has fiery hot coals placed inside. Banana leaves are next and then the food. The food is placed with root vegetables and starches like plantains on the bottom, next the meat then the fruit, followed by leafy greens. The whole thing is wrapped up further in banana leaves to make a steamer environment inside the package. Some tribes cover the top with soil and for some that is taboo. Some mumu is cooked dry while others are cooked wet with coconut milk, which is how this recipe is made. Ingredient notes: -Additional sweet potatoes or parsnips can be used if taro roots aren't available - Cut up the root vegetables as directed in the instruction list. Differing sizes helps ensure even cooking Cooking notes: - This recipe can be converted to cook in an oven. Preheat the oven to 200°C / 400°F / Gas mark 6. Place the foil parcels onto baking trays and cook for 1 hour before checking that the vegetables are soft and the meat is cooked through This delicious meal is simply seasoned and boasts a range of textures and colours. It is a whole meal in and of itself, though can be served with a salad if desired! Recipe tested and photographed by Miriam

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by prepping the vegetables. The taro roots take the longest to cook and need to be in small 2cm square chunks. The plantain can be sliced in 3cm chunks and the sweet potatoes can be in 3-4cm chunks

Step 2

In two aluminium containers, or onto two baking trays if using the oven, place a layer of kitchen foil that is big enough to extend over both ends of the tray

Step 3

Next place a layer of Kale leaves in each tray

Step 4

Place the root vegetables and plantains over the kale, dividing between the two trays

Step 5

Next place the pork and chicken in the two trays over the root vegetables

Step 6

Sprinkle the salt over the meat

Step 7

Put the pineapple over the meat in both trays

Step 8

Squeeze the lime quarters over the meat and throw them in after squeezing

Step 9

Pour over the coconut milk

Step 10

Cover with the remaining kale and cover with another layer of foil. Ensure there is enough room for air to circulate within the parcel before sealing the edges tightly

Step 11

Place BBQ on high heat and place the aluminium trays on the BBQ to let cook for about 1 hour. If using the oven, place both baking trays into the oven. Open up the foil parcels to make sure that the meat is cooked through and root vegetables are tender. It may take longer depending on how hot your grill gets or how thick the layers in the parcel are. Serve hot and enjoy!

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