Papua New Guinean cuisine
Papua New Guinean cuisine comes from the eastern part of the New Guinea island. Most people rely on subsistence farming, so much of the food energy and protein is produced locally.
Staple foods include root crops, bananas, and sago. Sago is a flour made from palm trees and is used in dishes like pancakes and puddings. The diet is largely vegetarian in the Gulf and Highlands regions.
A traditional cooking method is mumu, an earth oven filled with hot coals or stones. Food is cooked slowly for a long time and is common at home across Papua New Guinea.
Before Europeans arrived, food varied by region and depended on local resources. Staples included root vegetables, fruits, nuts and fish. European explorers and traders in the 19th century brought new foods and cooking ideas. During World War II, Japanese occupation introduced rice as a staple in many areas.
After gaining independence in 1975, the cuisine continued to use local ingredients while embracing new flavors and techniques. People drink kulau, a green coconut with sweet, tangy water. Coffee is a major export from the Highlands and is widely consumed, while tea is popular in coastal areas and the Highlands.
Coconut milk and cream are common in coastal cooking, while the Highlands use different fats. Coconut oil is used on special occasions in the coast. Meat is eaten occasionally; seafood is important in coastal regions, and pork is often saved for celebrations like Christmas.
Other important foods include karuka, sweet potato (kaukau), cassava, breadfruit (ulu), and coconuts. The dish kokoda features fish cooked in lime and coconut sauce and is enjoyed in Papua New Guinea and nearby Pacific regions.
Fast food is limited, with chains such as Hog’s Breath Cafe, Big Rooster, and Eagle Boys present, but there are no large American fast-food chains in the country.
This page was last edited on 3 February 2026, at 00:15 (CET).