Hello ladies and gents this is the Viking telling you that today we are talking about
PAPUA NEW GUINEA
The cuisine of Papua New Guinea are the traditional varied foods found in the eastern part of the New Guinea island. Approximately 80% of the population is reliant on subsistence agriculture, so a large percentage of food energy and protein consumed in Papua New Guinea is produced locally, while the balance is imported. The staple foods in Papua New Guinea includes root crops, bananas, and sago. Papua New Guinea's diet is largely vegetarian, especially in the Gulf and Highlands regions.
Mumu is a traditional method of cooking large quantities of food throughout Papua New Guinea, as well as other islands in the Pacific. It consists of an earth oven that is filled with hot coal or stones, that may be placed in different orientations, and subsequently cooked for a lengthy period of time. Despite the presence of advent ovens in Papua New Guinea, mumu is still prevalent at household level
Mumu is regarded as the national dish of Papua New Guinea. It is composed of pork, sweet potato, rice, and vegetables. Mumu is an example of a balanced dish composed of the two bases, crops (including starch) and meat. The dish is named after the earth oven used traditionally.
Chicken pot is a dish consisting of chicken that has been stewed with mixed vegetables and coconut cream.
Kokoda is a dish consisting of fish that is cooked in a lime-coconut sauce. The dish is similar to ceviche. Kokoda is also present in Fijian cuisine.
Saksak are dumplings composed of banana, ground sago, and sugar mixed and wrapped in a banana leaf, and are subsequently steamed.
Dia is a dessert composed of sago and bananas cooked in coconut cream. Sugar is not added in some cooking exceptions. Instead, sweeter bananas are used to lend sweetness to the dish.
And as always have a chilled day from the Viking
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