Papua New Guinea Archives - International Cuisine

Kokoda Fish (A Papua New Guinean Appetizer)

August 9, 2018 By Darlene at International Cuisine

Kokoda Fish is a popular snack or appetizer in many Pacific Island nations. I absolutely love ceviche and kokoda fish is basically a ceviche with a twist. We loved it!

This kokoda fish is a little different with the addition of the creamy coconut. A wonderful addition! You can use any type of fresh fish that you love but generally a firm white fish works best for this recipe. You can use either lemon or lime juice to “cook” the fish. I used lemon juice. You will need to plan ahead as the fish should “cook” about 6- 8 hours.

If you would like to make this recipe plant paradox friendly, instead of using tomatoes and cucumber use avocado and jicama. Everything else is perfect. If you are wondering what the Plant Paradox diet is, you can pick up the book here. It is a diet I am following and I will make note of the recipes that fit into the diet along the way.

This would be wonderful served with taro, sweet potato or plantain chips to scoop up that kokoda fish goodness.

Did you know that Papua New Guinea has a tribe called the Kitavans that have a reputation for longevity despite their bad habits one of which is smoking. If you would like to learn more be sure to check out “Our Journey to Papua New Guinea“.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

bowls filled with kokoda fish swimming in coconut milk

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5 from 3 votes

Kokoda Fish

A delicious ceviche style appetizer from Papua New Guinea with a twist. You will love it!

Course Appetizer

Cuisine Papua New Guinean

Prep Time 20 minutes

marinating time 8 hours

Servings

Calories 395kcal

Author Darlene at International Cuisine

Ingredients

2 lbs white fish filet cut into bite size pieces
1 cup lemon juice fresh squeezed
1 clove garlic minced
3/4 cup coconut cream
2 eggs hard-boiled, diced
1/2 medium red onion sliced
1 cucumber peeled, seeded and diced
1 tomato diced

Instructions

Put the fresh white fish pieces in a non-reactive container and pour over the fresh lemon juice. Cover and refrigerate, stirring occasionally to make sure all sides of the fish are cooked.
Remove the fish and completely drain the lemon juice the fish was cooked in.
Mix the minced garlic with coconut cream and set aside.
To the fish, stir in gently the hard-boiled egg, tomato, cucumber and red onion.
Put the kokoda fish into four separate serving bowls and pour over the coconut cream.
Serve with fried taro root chips or fried plantains for an authentic Papua New Guinean treat!

Nutrition

Mumu (A Papua New Guinean Favorite)

August 9, 2018 By Darlene at International Cuisine

Mumu is actually a way in which Papua New Guineans cook. Although now there are ovens available in some households, the 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 leaf 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 I made this recipe.

I did not have a pit so I lined a aluminum tray with banana leaves that I picked up at my local Asian store. I then layered the ingredients, first the kale, then the root vegetables and plantains. Next was the pork belly and chicken pieces, followed by the pineapple and another layer of kale. The meat was salted and a lime squeezed over the top. Coconut milk was next before covering it up with another layer of kale and finally more banana leaf. Aluminum foil was placed over the whole thing to allow the ingredients inside to steam. I then fired up my grill and cooked the mumu on high heat for about an hour. You just want to make sure the pork and chicken are cooked and the root vegetables tender. I am sure you could do this in the oven as well I would try about 400 degrees f. and check on it after about 45 minutes or so.

We absolutely loved the dish, the pineapple was a perfect combination of flavor with the pork belly. It was hearty and made a ton, perfect for any family gathering or celebration.

Did you know that Papua New Guinea is the most linguistically diverse country in the world? If you would like to learn more be sure to check out “Our Journey to Papua New Guinea” . If you are looking for other dishes from Papua New Guinea check out saksak and kokoda fish.

I made a little video for you to see how easy it is to put mumu together, be sure to let me know how much you loved it in the comments below.

Please note that this recipe if Plant Paradox friendly provided you use pasture raised chicken and humanely raised pork. If you would like to order the Plant Paradox book and learn more click here.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a dish called mumu filled with cooked sweet potato, plantains, taro root, chicken, pork belly, kale and pineapple.

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4.32 from 19 votes

Mumu (A traditional dish from Papua New Guinea)

This dish is a tropical delight that cooks up in one pot. The dish is also plant paradox friendly if you use pastured chicken and humanely raised pork. It is hearty and delicious!

Course Main Dish

Cuisine Papua New Guinean

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 1106kcal

Author Darlene at International Cuisine

Ingredients

1 large Banana Leaf for cooking only not edible
2 bunches Kale
2 Taro roots Peeled and cut up
2 Green plantains peeled and cut up
2 Sweet potatoes peeled and cut up
2 lbs Chicken boneless skinless thighs, cut into bite size pieces
2 lbs Pork belly cut into bite size pieces
1 Pineapple cut into bite size pieces
1 can Coconut milk
2 Limes cut into wedges
1 Tbsp Salt

Instructions

In a large aluminum pan Place a layer down of banana leaf.
Next place a layer of Kale leaves
Place the root vegetables and plantains, over the kale
Next place the pork and chicken over the root vegetables
Sprinkle the salt over the meat.
Put the pineapple over the meat.
Squeeze the lime quarters and throw them in as well after squeezing.
Pour over the coconut milk
Cover with the remaining kale and cover with the rest of the banana leaf.
completely cover with a piece of aluminum foil.
Place BBQ on high heat and let cook for about 1 hour. Open up 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. Serve hot and enjoy!

Video

Nutrition

Saksak (A Papau New Guinea Sago Pearl and Banana Dumpling)

August 9, 2018 By Darlene at International Cuisine

Saksak, is what this unusual dessert is called in Papua New Guinea. Sago pearls turn translucent with banana pieces while steamed in banana leaf. Sago pearls are similar to tapioca pearls and if you can’t find sago pearls you can certainly substitute tapioca. It has an almost jelly like texture when it is cooked and makes for a delicious bite when drenched in a bit of coconut milk.

One trick that I learned while researching this recipe was how you can soften a banana leaf by simply running it over a flame. It turns it bright green and makes it easy to fold these little morsels into the packets with out the banana leaf cracking. The recipe for saksak is really simple to make. I used my steamer basket to steam the dumplings and they came out great. You just cook the saksak until translucent. This recipe is not too sweet but made a lovely end to our Papua New Guinean meal. Sago is very popular in the cuisine there, especially in the lowland areas. Sago is actually a starch that is extracted from the spongy center or pit of various tropical palm stems. It is high is calories but has many nutritional benefits.

Did you know that some tribes in Papua New Guinea practiced cannibalism? If you would like to learn more be sure to check out “Our Journey to Papua New Guinea.”

saksak a sago pearl and banana dumpling served on a banana leaf in coconut milk

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4.38 from 8 votes

Saksak (A Papua New Guinea Dessert Recipe)

This dish called saksak is made with sago pearls and bananas. It is easy to make and made for a perfect ending to our Papua New Guinean meal.

Course Dessert

Cuisine Papua New Guinean

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 512kcal

Author Darlene at International Cuisine

Ingredients

1 large banana leaf cut into 8-10 inch squares
2 cups sago pearls
2 bananas chopped
2 Tbsp sugar or to taste
1 can coconut milk

Instructions

put the 2 cups of sago pearls (or tapioca pearls) into a bowl. Cover with water and then using your hand drain the water. This will leave a little bit of water in the bottom of the bowl.
Add in the bananas and sugar. Mix all together.
run the banana leaf squares over a flame until it turns bright green, this helps it from cracking or breaking while making the dumpling packets.
Put about 1/4 cup of the mixture into the banana leaf and fold up like a package. Continue until the mixture is all used up.
In a large pot fill with water and bring to a boil, place the packets in a steamer basket above the boiling water and cover. Cook for about 20 minutes or until the dumplings are translucent.
Once cooked place the dumplings in the refrigerator to cool.
When ready to serve, warm up the coconut milk on the stove and serve the dumplings with the warm coconut milk. Please note: the banana leaves are NOT edible, they are just used as a vessel to cook the dumplings.

Nutrition