The cuisine of Papua New Guinea are the traditional varied foods found in the eastern part of the New Guinea island. Approximately 80% of the population is reliant on subsistence agriculture, so a large percentage of food energy and protein consumed in Papua New Guinea is produced locally, while the balance is imported. The staple foods in Papua New Guinea includes root crops, bananas, and sago.[1] Papua New Guinea's diet is largely vegetarian, especially in the Gulf and Highlands regions.
Mumu is a traditional method of cooking large quantities of food throughout Papua New Guinea, as well as other islands in the Pacific. It consists of an earth oven that is filled with hot coal or stones, that may be placed in different orientations, and subsequently cooked for a lengthy period of time. Despite the presence of advent ovens in Papua New Guinea, mumu is still prevalent at household level.[2]
^Bourke, R. Michael; Harwood, Tracy, eds. (August 2009). Food and Agriculture in Papua New Guinea. doi:10.22459/fapng.08.2009. ISBN 9781921536601.
^"Mumu: A traditional method of slow cooking in Papua New Guinea". www.nzdl.org. Retrieved 10 December 2019.
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