Papua New Guinea is home to a unique culinary scene that blends local tradition with fresh tropical ingredients. When you travel here, expect to try dishes that are simple but flavorful, different from what you’re used to, but exciting in the best kind of way.
Staple Foods of Papua New Guinea
The country’s main staple foods are root vegetables—especially sweet potatoes, known locally as “kaukau.” Expect dishes made with taro, cassava, and yam too. Sago, a starch made from the sago palm tree, is also widely used, especially in coastal regions and on islands.
Papua New Guineans love leafy greens. You’ll often find them cooked with coconut cream to create a rich, savory dish called “kumu.” It’s healthy and commonly eaten as a side to the starch-based mains.
Rice and Protein Additions
Rice is another big part of local meals here. It pairs with meats, seafood, or vegetables, making for balanced but simple dishes. Don’t expect many rice dishes to be overly spiced, though pepper and lime are common flavor enhancers.
Meat is often barbecued or stewed. Traditionally, pigs, chickens, and fish are the most eaten, while beef is gaining popularity. Don’t miss the chance to try roasted pork if you visit during a community celebration. Freshwater fish is an exciting tasting option in the more inland areas, while the coastal regions are full of seafood delights like prawns and mackerel.
Must-Try Traditional Dishes
Mumu: A National Favorite
Mumu is perhaps the ultimate dish in Papua New Guinea. It’s cooked during special occasions and often served at feasts. A huge outdoor oven is dug into the ground, and then stones are heated over a fire. Meat, sweet potatoes, sago, and vegetables are layered inside the Mumu and slowly steam under the weight of banana leaves.
Mumu is more about the experience than the flavor. It’s traditionally prepared for gatherings, so if you get the chance to taste it, it will be at a community or family event. The flavors are smoky, hearty, and comforting with fall-apart tender meat and vegetables.
Kokoda: PNG’s Version of Ceviche
This dish is great for seafood lovers. Kokoda is raw fish marinated in lime juice and served with coconut milk. It’s light and refreshing, similar to ceviche. You can find it often at coastal cafes and restaurants. Some places add diced tomatoes and onions to give it more texture, while others keep it simple with the fish and creamy coconut.
Saksak: A Unique Dessert
Made with sago, sugar, and bananas, saksak is a chewy, dumpling-like dessert with a sweetness that’s mild but enjoyable. Often served with coconut milk, it’s a typical village treat, especially in the island regions. If you’re not used to it, the texture may surprise you—think soft and jelly-like, but deliciously satisfying.
Popular Street Foods
Pisang Goreng: Fried Bananas
When walking around the markets, you’ll often encounter fried bananas or “pisang goreng.” These bananas are deep-fried to a perfect golden crisp and are a simple yet satisfying snack. They’re warm, sweet, and slightly crunchy on the outside, while the inside remains soft and tender.
Bilum Bags Full of Snacks
You’ll easily notice people carrying colorful woven bilum bags. Often, these bags are stuffed with fresh fruits or local street snacks like roasted corn, tiny baked cakes, and pieces of boiled taro or yam. Farmers and locals sell their goods right from the street stalls and markets. Grab a quick bite while wandering around!
Where to Eat: From Markets to Restaurants
Village Bazaars and Local Markets
If you want the freshest PNG produce, head to the village markets. These bustling spots are packed with fruits, snacks, and traditional foods. Eriku Market in Lae or Gordons Market in Port Moresby are great examples of where you can experience local farmers’ markets with freshly harvested tropical fruits, vegetables, and homemade meals.
Ask for dishes made on the spot—especially anything grilled. And always try the locally grown fruits like papayas, pineapples, and passion fruit. They’re fresh, cheap, and delightful.
Loloata Island Resort: Special Cuisines on a Tropical Getaway
If you’re looking for something more relaxing and refined, try Loloata Island Resort located just outside Port Moresby. It’s a special place to enjoy village-style, seafood-based dining while sitting on a beach or in a fine dining setting. The coconut-crusted prawns here are a hit, and the view is unbeatable.
Cafes and Restaurants in Port Moresby
For a more modern dining experience, Ella Beach Hotel in Port Moresby offers dishes that mix local ingredients with international techniques. Their seafood platters are always fresh due to a plentiful supply from the coast. If you’re not big on experimenting with local flavors, this is a safe spot to get Western-style dishes as well.
Regional Culinary Specialties
The Highlands: Heartwarming, Earthy Dishes
The Highlands’ signature dish is “kaukau” (sweet potato). It’s frequently served with a stew made from chicken or pork. When visiting the beautiful mountainous regions, don’t miss the chance to try “kaukau” roasted over an open fire or slow-cooked in a Mumu during a village gathering.
Sepik River: Sago-Powered Meals
Residents along the Sepik River heavily rely on sago as their primary starch. They turn it into something they call “sago pancakes” or balls of sago paste that are eaten with smoked fish or freshwater prawns. The meals are special but perhaps unfamiliar for first-timers. That said, the fish here is always fresh, tender, and incredibly tasty.
Costal Areas: A Seafood Lover’s Dream
If you go to Milne Bay or Madang, seafood will be at the top of your menu. These regions provide some of the freshest fish, clams, lobster, and prawns. Coconuts are used frequently in cooking fish dishes here, adding a creamy twist to the natural flavors of the sea.
Vegetarian and Vegan Options
Vegetarian food is widely available, though it’s typically very basic. Dishes revolve around what’s harvested locally: think boiled bananas, roasted sweet potatoes, taro with coconut cream, and lots of green vegetables. You won’t find highly processed vegetarian burgers or anything like that, but if you like root vegetables and plant-based meals, you’re in luck.
Most dishes can be made vegan by simply asking for no meat or fish, as many dishes are naturally gluten-free or dairy-free. When in markets, you’ll find an abundance of fresh veggies, tropical fruits, and vegan snacks like roasted plantains or banana chips.
How to Eat in Papua New Guinea: Local Etiquette and Dining Culture
In villages and smaller towns, it’s common to share big meals between families, friends, and visitors. You’ll find yourself grabbing portions of food from communal plates. Don’t worry—locals are welcoming and typically prioritize making sure guests are well-fed.
Watch out for spicy foods: Papua New Guineans don’t like overly spicy foods, so most dishes are seasoned lightly with salt, lime, or a green leafy herb called “pitpit.” If you’re worried about heat, it’s easy to avoid chili altogether.
Eating with hands is quite common, especially in rural areas. If you’re at a village gathering or eating a traditional meal like Mumu, don’t hesitate to follow the crowd. Utensils are more often used in city restaurants and cafes, so feel free to use them when available.
Final Thoughts on Sampling Papua New Guinea Cuisine
Papua New Guinea may not be the first country that comes to mind when you think of a food trip, but it sure is a delightful surprise. The country’s geography—from highlands to coastlines—lends itself to diverse ingredients and meals, and every region has its own specialties.
So get ready to try something new. Whether it’s the hearty Mumu, fresh Kokoda, or some simple fried bananas, you’re bound to leave with memories of Papua New Guinea you won’t forget—both on your plate and in your heart.
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