Papuan Mumu Chicken

About This Recipe

Mumu is Papua's ancient earth-oven cooking method, and when applied to chicken with sweet potato, taro, and fragrant herbs, it creates fall-apart tender meat infused with earthy, smoky undertones. This is festival food, celebration food — layers of protein and starches cooked together until they marry into one harmonious dish. Rooted in the everyday cooking of Papuan kitchens, Papuan Mumu Chicken balances technique and tradition: the chicken, cut into pieces is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the chicken, cut into pieces, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 1.2 kgchicken, cut into pieces
• 300 gsweet potato, cubed
• 250 gtaro root, cubed
• 200 gonion, sliced
• 3 tbspcoconut oil
• 1 bundlefresh herbs (lemongrass, ginger, cilantro)

Instructions

1. 1

   Layer the pot

   In a large, covered pot, layer sweet potato, taro, and onion on the bottom.

2. 2

   Add chicken

   Place chicken pieces on top. Scatter herbs and drizzle coconut oil.

3. 3

   Steam

   Cover tightly and cook on low heat (or low oven at 160°C) for 90 minutes until chicken is very tender.

4. 4

   Serve

   Everything should be fall-apart tender. Serve family-style, spooning cooking juices over the top.

Variations

• •

  Add root vegetables like cassava or yams

• •

  Include leafy greens on top in the last 20 minutes

• •

  Use pork or beef instead of chicken

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate for 3 days. Reheats beautifully. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions