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The National dish of Papua New Guinea is called Mumu. Not only is it the name of this stew, but also the name of the style of cooking-in an outdoor oven pit. Fruits, vegetables, root vegetables, and meats are layered into one pot and slowly cooked allowing all the wonderful flavors to combine, until everything is tender.
Ingredients
1 large Banana Leaf for cooking only not to eat
1 lb. green vegetables (kale, spinach, Swiss chard, green beans, collard greens)
2 Green plantains peeled and cut up
2 lb. of assorted root vegetables, peeled and sliced (Sweet potatoes, carrots, yucca/taro roots)
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 onion, peeled and sliced
Garlic cloves, minced (optional)
1 can Coconut milk
Cooking oil
2 Limes cut into wedges
1 Tbsp Salt
Method
Grease a large casserole dish or Dutch oven with cooking oil and line the base of the dish with banana leaves.
Place a layer of the root vegetables and plantains over the banana leaves.
Place a layer of pork over the root vegetables.
Lay the pineapple chunks over the pork. Squeeze the lime quarters and throw them in as well after squeezing.
Place the chicken pieces over the pineapple chunks.
Arrange the green vegetables, onions, and garlic over the chicken.
Pour the coconut milk over the layers of ingredients and then make a layer of spinach, Swiss chard, or kale leaves to cover everything.
Place a lid or a piece of aluminum foil over the casserole dish or Dutch oven and place over a grated open fire for about fifteen minutes to bring the juices up to cooking temperature. Reduce the heat and allow the Mumu to simmer gently for about one hour or until the vegetables and meat are tender. Serve hot.
Notes
Alternatively, place on a BBQ grill on high heat and let cook for about 1 hour. It may take longer depending on how hot your grill gets. Serve hot and enjoy!