Entree: Papua New Guinea – National Cuisine – Mumu (Earth-Oven Feast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork shoulder, bone-in, cut into large chunks
- 1 lb (450 g) sweet potatoes, peeled and cut into large pieces
- 1 lb (450 g) taro (cocoyam), peeled and halved
- 1 lb (450 g) cassava or yam, peeled and cut into large pieces
- 2 green plantains (plantain bananas), approx. 1 lb (450 g), peeled and halved
- 4 cups (about 115 g) mixed leafy greens (cabbage, local greens), roughly chopped
- 2 medium onions, sliced (about 7 oz (200 g))
- 4 cloves garlic, crushed
- 2–3 fresh chilies, chopped (to taste)
- 2 cups (480 ml) coconut milk
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 2 tsp (10 g) salt, or to taste
- 1 tsp (5 g) ground black pepper
- 1/4 cup (60 ml) water or as needed
- Banana leaves (enough to line and wrap the food)
- Smooth river stones, heated (no measurement)
- Twine or kitchen string (no measurement)

Show original ingredient measurements

- 2 lb (900 g) pork shoulder, bone-in, cut into large chunks
- 1 lb (450 g) sweet potatoes, peeled and cut into large pieces
- 1 lb (450 g) taro (cocoyam), peeled and halved
- 1 lb (450 g) cassava or yam, peeled and cut into large pieces
- 2 green plantains (plantain bananas), approx. 1 lb (450 g), peeled and halved
- 4 cups (about 115 g) mixed leafy greens (cabbage, local greens), roughly chopped
- 2 medium onions, sliced (about 200 g)
- 4 cloves garlic, crushed
- 2–3 fresh chilies, chopped (to taste)
- 2 cups (480 ml) coconut milk
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 2 tsp (10 g) salt, or to taste
- 1 tsp (5 g) ground black pepper
- 1/4 cup (60 ml) water or as needed
- Banana leaves (enough to line and wrap the food)
- Smooth river stones, heated (no measurement)
- Twine or kitchen string (no measurement)

Instructions

1. Prepare the pit or oven: dig a shallow pit about 2–3 feet wide (if doing a traditional mumu) or preheat a conventional oven to 350°F (175°C) if adapting; heat clean, smooth river stones in a wood fire until very hot.
2. Sear the pork: in a large pan over medium heat, warm the coconut oil and brown the pork chunks 3–4 minutes per side until lightly seared; remove and set aside.
3. Sauté aromatics: in the same pan, add onions, garlic, and chilies and sauté until softened and fragrant, about 5 minutes.
4. Layer banana leaves: line the bottom of the pit (or a deep roasting pan) with several overlapping banana leaves to form a sturdy base; place a layer of heated stones on the leaves to provide initial heat.
5. Assemble ingredients: arrange a layer of tubers (sweet potato, taro, cassava) over the stones, then add some greens, a portion of the pork, and spoon over some of the sautéed onions and coconut milk; repeat layers until all ingredients are used, finishing with a layer of banana leaves.
6. Add liquid and seal: pour the remaining coconut milk and 1/4 cup (60 ml) water evenly over the layers; fold banana leaves to fully enclose the food and tightly tie with twine. If using a pit, cover the parcel with more hot stones and then with earth to trap heat; if using an oven, place the wrapped parcel in a covered roasting pan or wrap in foil.
7. Cook slowly: cook in the pit for 3–4 hours (longer if the pit is larger and less insulated) or bake in the oven at 350°F (175°C) for about 2.5–3 hours, until pork is tender and tubers are soft.
8. Uncover and serve: carefully remove soil (if used), unwrap banana leaves, discard stones, and transfer the cooked meat and tubers to a serving platter; season to taste with extra salt or sliced chilies and serve family-style.