Recipes

Evangelical Lutheran Church of Papua New Guinea

The people of Papua New Guinea, (PNG) representing several hundred distinct cultural and linguistic groups, nevertheless share a similar approach to cooking, the main difference being whether one is a coastal or a highlander. Along the coast, there was a reliance on sago, made from the sago palm, as well as on coconuts, bananas, taro and wild fruits. In the highlands, the main food was the tropical sweet potato or yam, known in Tok Pisin (the name for a Pidgin language developed in PNG) as kaukau (cowcow), greens, bananas, vegetables, nuts, and fruits, both cultivated and gathered wild. Both groups came to value the domesticated pig, that even today is a measure of personal wealth. Most of the people in PNG today live in rural villages, growing what they need and selling extra in roadside markets or towns. The diet of the urban resident and even the villager is changing, as there is an increasing reliance on "tinfish" (usually canned mackerel) and imported rice.

The coastals and highlanders share yet another tradition in the mumu, which is the name given to both the celebration and the cooking method. A pit is dug in the ground, and firewood and rocks are placed in the bottom. When the rocks are heated, layers of vegetables, meat (pork if it is a major celebration) and greens are placed in the pit and covered first with banana leaves to protect the food and then a layer of insulating dirt. The food cooks for three or more hours, and when it is ready the dirt and banana leaves are carefully removed. The food is removed from the pit and put in large metal dishpans. The guests eat on either plates or on banana leaves. Leftover food is sent home with guests, indicating the wealth and generosity of the host.

You can share with children an assortment of the kinds of things found in a large market in a city or town, that we can find easily here, including pineapple, coconut, papayas, cucumbers, tomatoes, hot and bell peppers, onions, garlic, fresh ginger, watermelon, tropical pumpkin (more like our butternut squash) and, from the cooler highlands, vegetables such as broccoli, lettuce, cabbage, and kaukau (you can substitute sweet potatoes, which are not the same, but the closest we have). Coffee, grown in the highlands, is a popular drink, served with lots of sugar and milk powder. People also drink muli wara, or water flavored with lemons and sugar.

Scones Makes approximately 12 To raise money to pay school fees, some families build drum ovens out of 2 empty 50-gallon drums, and the women use them to bake cakes and scones (similar to our biscuits) to sell in the market place. They usually do well, because not everyone has ovens to bake in and the bakery items are popular. The scone is actually an Australian introduction into the PNG diet, and wheat flour and milk powder must be imported, so this is not a traditional recipe but an acquired one. Combine: 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar Put in a large bowl and make a well in the center. Combine and beat well: 2 tablespoons cooking oil* 1 egg 3/4 cup milk Preheat oven to 450F. Pour the milk mixture into the flour, and mix well, stirring until the dry ingredients are moistened. Grease your hands slightly, and turn the dough out onto a lightly floured surface. Knead 8 to 10 times. Roll the dough out to 1/2-inch thickness. Add flour if the dough is too sticky. Cut into two-inch rounds and place on an ungreased cooking sheet. Bake in preheated oven for 10 minutes or until golden brown. Serve warm or cold, with butter, honey and jam. Honey bees are kept in the highlands of PNG, another European import. *Scones usually are made by cutting butter into the flour, but in PNG many homes would have oil but not butter.

Vegetables in coconut milk Serves 4 to 6 Cooking in coconut milk is a tradition among many Pacific Island and Southeast Asian countries. Peel, cube and cook in a small amount of water until just tender: 1 small butternut squash and 2 large potatoes In a separate large saucepan, saute in 2 tablespoons cooking oil: 1 medium onion, sliced 2 cloves garlic, minced 1-1/2 teaspoons fresh ginger, grated Add: 2 cups* coconut milk 1 teaspoon salt dash of cayenne pepper 1 cup green beans, sliced Bring to a boil. When this boils, add cooked potatoes and squash (close to flavor of tropical pumpkin). Reduce heat and simmer about 10 minutes, uncovered. Chop in large pieces: 1 large tomato or 3 plum tomatoes and stir into vegetables. Remove from heat. * You can make coconut milk by combining the meat from one fresh coconut, cut into chunks, with 3 c. (750 ml) hot but not quite boiling water in a blender. Blend two to three minutes. Let stand for twenty minutes. Strain in a cloth, squeezing all the liquid from the coconut. Use immediately or keep in the refrigerator for up to four days. Recipes and information from notes of Candace Thomas.