A magnificent PNG feast tradition — pork, sweet potato, and greens slow-steamed in banana leaves over hot stones for a smoky, tender celebration meal.
Mumu is the grand feast tradition of Papua New Guinea, practised across the Highlands and coastal communities as a way to mark births, marriages, exchanges, and sing-sings (cultural gatherings). Rocks are heated in a fire for hours, then food — pork, kaukau (sweet potato), banana, taro, and leafy greens — is layered in a pit lined with banana leaves, covered with more leaves and earth, and left to steam for several hours. The result is extraordinarily tender, smoky pork and vegetables perfumed with banana leaf. This recipe adapts the technique for a home oven.
Serves 8
Rub pork pieces with salt, pepper, garlic, and ginger. Allow to marinate for 2 hours or overnight.
Line a large Dutch oven with banana leaves, letting them drape over the sides. Layer sweet potato and taro on the bottom.
Place the pork on top of the vegetables. Add the aibika leaves, then fold the banana leaves over everything. Add 300 ml of water, seal with foil, and put the lid on.
Cook in a 150°C oven for 3.5–4 hours until the pork is falling-apart tender. Rest for 20 minutes before serving family-style.
The longer you cook, the more tender and smoky the pork becomes.
A few drops of liquid smoke in the water mimics the pit effect beautifully.
Do not open the pot during cooking — steam is essential.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Include whole corn cobs for sweetness.
Add green unripe bananas alongside the root vegetables.
Use goat meat or lamb shoulder in place of pork.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate for up to 3 days. Reheats beautifully with a little water added.
Mumu feasts have been central to Papua New Guinean culture for millennia. In the Highlands, the number of pigs slaughtered for a mumu is a measure of a family's wealth and generosity. The tradition serves as social glue, reinforcing relationships through the communal act of sharing food.
Kaukau is the Tok Pisin (PNG Creole) word for sweet potato, which is the staple carbohydrate of the PNG Highlands.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (420g / 14.8 oz) · 8 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.