Mumu

Composed of pork and/or chicken, sweet potato, rice and vegetables, mumu is regarded as the national dish of Papua New Guinea. It is also a traditional method of cooking (an earth oven filled with hot stones) and an important cultural practice used in celebrations such as harvest, weddings, births, special visitors and family gatherings.

Credit: Taste of the Tropics

• serves

  25

• prep

  1 hour

• cook

  10 hours

• difficulty

  Ace

Ingredients

• 1 whole suckling pig (about 15 kg), butterflied and skin scored
• Sea salt flakes and black pepper, to taste
• Banana leaves, for wrapping and stems for cooking
• 6 large handfuls unpicked seasonal herbs
• 6 chickens, butterflied and quartered
• 18 garlic cloves
• 6 bunches seasonal market greens (try ibeka, pumpkin tips, kan kong), cleaned
• Coconut milk, for drizzling
• 6 plantain
• 6 sweet potatoes
• 6 taro

The food is wrapped in banana leaves and or foil and is buried amongst the hot rocks along with vegetable matter such as banana stalks and leaves to release moisture and to help with the steaming process. The parcels must be very well sealed to cook properly. The recipe is most definitely designed to feed a hungry crowd.

Instructions

1. To prepare the earth oven, build a fire inside a pit made with thick logs and river stones (see Note). Burn for 2 -3 hours or until the stones are white hot, having reached a temperature of 400˚C – 500˚C.
   
2. To prepare the suckling pig, crack, and rub the skin with plenty of salt. Place several large pieces of foil overlapping on a work surface, then cover with enough overlapping banana leaves to be able to wrap the pig. Make a bed out of half the unpicked herbs on the banana leaf, then place the pig on top, skin - side up. Wrap in the banana leaves, then in the foil leaving an opening, so the steam can escape allowing the skin to crisp up. Wrap the whole parcel in chicken wire to keep the parcel whole and to help retrieve it from the fire when cooked.
   
3. To prepare the chicken, place a large piece of foil on a work surface and cover them them it with overlapping pieces of banana leaf. Place the chicken quarters in the middle, season with salt and pepper, then scatter with 3 garlic cloves, a small handful each of herbs and market greens and a drizzle of coconut milk. Fold the banana leaves over the chickens to make a parcel, then wrap in foil, securing well. Repeat with the remaining chicken.
   
4. To prepare the root vegetables, peel and cut the vegetables into uniform sizes around 7 cm x 7cm, then place in a large container of water for 2 hrs to remove some of the starch. Drain. Place 6 large pieces of foil on a work surface and cover with overlapping banana leaves. On each piece, place one of each vegetable and season generously. Add a handful each of herbs, garlic and market greens and a drizzle of coconut milk. Fold the banana leaves over the vegetables to make a parcel, then wrap them in foil, securing well.
   
5. To cook, place the pig in the earth oven on top of and surrounded by the hot stones. Add the chicken, followed by the root vegetables. Cover the pit with banana tree stems and leaves and any other vegetal matter to keep the food moist. Top with wet hessian sacks, then cover the pit with soil. Cook for 6 -10 hours, depending on the size of the parcels and the temperature of the stones.
   
6. To serve, remove all the parcels from the fire pit, unwrap and serve hot, making sure you reserve any juices from the parcels to pour over the top. 

Note

• The river stones must have been kept dry for 6-7 days before heating and contain no moisture whatsoever or they will crack and explode.

This recipe and image is from Taste of the Tropics - Family and friends.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.