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Papua New Guinea

A small country that hosts elaborate feasts.
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Located on the eastern half of the island of New Guinea just north/northeast of Australia, Papua New Guinea is a small but incredibly diverse nation with more than 850 indigenous languages and just as many (mostly tribal) societies.

Staple foods of the Papua New Guinea cuisine include starchy vegetables such as wild sago, breadfruit, kaukau, yams, taro, sweet potatoes and rice as well as wild greens, bananas, coconuts and mango. Pork, poultry, wild fowl, marsupials, turtles and cassowaries are commonly used for meat. Fish and shellfish are an important part of the diet.

The people of Papua New Guinea are known for hosting elaborate feasts that can last for days. If you happen to find yourself at such an occasion, you might enjoy eating traditional mumu, a meal made from pork, sweet potatoes, rice and greens cooked in an “earthen oven” of the same name (mumu). Another authentic dish is sago, which is typically cooked and eaten as a pancake and served with fish.—Jennifer Capalbo


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