Papua New Guinea cuisine might not be making waves across the world and it might be quite a simple affair, but not only will you not get hungry when you visit, but you will also be treated to some of the least processed food in the world.
Papua New Guinea’s (PNG’s) food is as diverse as its people, with dishes that vary from the highlands to the coastal regions. Here, the cuisine is not just about sustenance; it’s an experience that tells the story of a land where nature, culture, and history are deeply intertwined.
There are numerous similarities though that stretch across to Bougainville, as well as even the Solomon Islands and even West Papua.
Papua New Guinea Cuisine – The Staples
At the heart of PNG’s culinary tradition are the staples—sago, sweet potato, and taro (yam). These starchy roots and grains form the foundation of most meals, with each region adding its unique twist.
Sago, made from the sago palm, is a dietary cornerstone in the lowland areas. It’s often processed into a flour-like substance and used to make sago dumplings or pancakes. These are typically served alongside savory stews or grilled fish. The texture of sago is unique—some might call it an acquired taste, but for those who appreciate it, it’s a versatile and satisfying addition to the table.
In the highlands, sweet potato, or kaukau as the locals call it, is king. This humble root vegetable is roasted, boiled, or mashed and serves as the base for many traditional dishes. Its natural sweetness pairs well with the rich, smoky flavors of highland cuisine, where meat is often roasted over an open fire.
Taro, another root vegetable, is a staple throughout the country. It’s a versatile ingredient, showing up in everything from hearty stews to sweet desserts. Taro is usually boiled or roasted, and its starchy texture makes it a perfect vehicle for soaking up the rich flavors of PNG’s various meat dishes.
And they also like chips! This means that many many a meal can involve most or all of these starches. You can get very starched out here.
The Meat and Seafood of Papua New Guinea cuisine
In Papua New Guinea, meat is a prized commodity, and the methods of preparation reflect the region’s resourcefulness and respect for the land. Pork is the most celebrated meat, especially in the highlands, where it plays a central role in traditional feasts.
Whole pigs are often roasted in an earth oven, known as a mumu, which is a communal cooking method that involves slow-cooking the meat with hot stones. The result is tender, flavorful pork that falls off the bone, infused with the earthy aromas of the underground oven.
We get involved in a lot of Mumu action when we take part in the Mount Hagen Festival
Chicken is another popular protein, often served with sweet potato or rice. In coastal areas, where the sea provides a bounty of fresh seafood, fish, crab, and shellfish are regular fixtures on the menu. Fish is usually grilled or boiled in coconut milk, while crab is often served with a tangy lime and chili dipping sauce. The freshness of the seafood, paired with the vibrant flavors of the local ingredients, makes for an unforgettable dining experience.
For those looking for something more adventurous, there’s crocodile meat, which is considered a delicacy in some parts of the country. The meat is typically roasted or stewed and has a taste and texture similar to chicken, but with a slightly fishy undertone. It’s definitely not for the faint-hearted, but for the culinary thrill-seeker, it’s a must-try.
Some of the best and cheapest lobster I have had has been in Bougainville, as well as fish and chips.
Vegetables and greens in Papua New Guinea cuisine
PNG’s lush landscape offers an abundance of fresh vegetables and greens, many of which are foraged from the wild. Aibika, a type of hibiscus leaf, is a staple green that’s often cooked with coconut milk and served as a side dish. The leaves are rich in nutrients and have a slightly gelatinous texture when cooked, which might be unusual for some but is cherished by the locals.
Ferns are another common ingredient, particularly the young shoots, which are sautéed with garlic and served as a side dish. These wild greens add a fresh, slightly bitter note to the meal, balancing out the richness of the meats and starches.
Fruit in Papua New Guinea
When you think of Papua New Guinea, the first thing that comes to mind might be its rugged landscapes or diverse cultures, but don’t overlook the incredible array of fruits that thrive in this tropical paradise. PNG’s fruit scene is as wild and vibrant as the country itself, offering everything from familiar favorites to exotic treats you’ve probably never heard of.
Take the soursop, for example—this spiky green fruit with soft, white flesh is a local favorite. Its flavor is a tangy mix of strawberry and citrus, making it perfect for fresh juices or just eating straight out of the shell. Then there’s the pawpaw, a variety of papaya that’s sweet, juicy, and abundant. You’ll find it served at breakfast or blended into refreshing smoothies.
But it’s the bananas that truly steal the show. PNG is home to a dizzying variety of bananas, from tiny, sweet ladyfingers to the larger, starchy plantains that locals fry up as a snack. Each bite of these tropical fruits is a taste of the island’s untamed beauty, a reminder that in Papua New Guinea, nature provides some of the best flavors around.
Quite honestly going through a rural area, house, or home stay is like stepping into a fruit and vegetable heaven, with you really being able to see how they live off of the land.
My top discovery in this trip was the coco plant or cacao which is not only a great bash crop now, but can be eaten raw. I loved the flesh of this and then the bite which was almost like eating dark chocolate.
Desserts in Papua New Guinea
Desserts in PNG are simple but satisfying, often highlighting the natural sweetness of the local fruits. One popular treat is a pudding made from sago and coconut milk, sweetened with a touch of sugar or honey. It’s a dessert that’s both rich and light, with the subtle sweetness of the coconut complementing the chewy texture of the sago.
Another favorite is the banana cake, a dense, moist cake made from overripe bananas and sometimes flavored with vanilla or cinnamon. It’s a comforting, home-style dessert that’s perfect with a cup of locally grown coffee.
Sadly most meals will not really include desserts, although you will find them in modern towns such as Port Moresby and Mount Hagen, as well as more upscale restaurants.
The Papua New Guinea Cuisine Street Food Scene
A major part of the cuisine of Papua New Guinea cuisine is the chip shop like modern fusion street food scene of the country. I will not go crazy on this as we have articles on both PNG Street Food, as well as Bougainville Street Food.
They can though be summarized within a few things. Firstly there is the “chip shop” scene, which is represented by Kai Bar’s. These places are clearly influenced by the chip shops of Australia and include the PNG saveloy, chips, chicken, but also local things like taro that are heavily salted. They also often offer Maggi stock as seasoning, something I will later give its own article.
The second main street food parts pod PNG come in the markets of the country where one can buy little egg snacks, coconut chicken, saveloy, strawberries on a stick and a whole heap of other stuff. Check out Mount Hagen Market if you get a chance.
Fast food in Papua New Guinea is very much at a developing level and you will find no franchises here at all. You will though find Big Rooster Fried Chicken, the local version of KFC.
To read which countries do and don’t have McDonalds click here.
Contemporary Papua New Guinea Cuisine (Papua New Guinea Pies)
While the majority of PNG is still very much simple and consists of sustenance living and indeed dining, there are richer people and areas, as well as western, particularly Australian influences.
And while these are not exactly fine dining they serve good food, such as pasta, sandwiches, steaks, burgers and the like. These vary greatly in quality of course, but there are some gems like the Yacht Club, Highlander Hotel, Reasons Cafe and of course there is also always the Port Moresby Hilton.
In the capital one will also find Chinese and Korean restaurants, although these are more sparse in other areas. Arawa has Biotel which actually has Filipino food.
Top among all of these though is the Papua New Guinea pie, which willful one day get its own article. These are everywhere including at airports and are truly a staple snack and very much part of Papua New Guinea cuisine.
Papua New Guinea Cuisine and drinking in Papua New Guinea
No exploration of Papua New Guinea cuisine would be complete without delving into the local beverages, both alcoholic and non-alcoholic.
Papua New Guinea’s alcoholic offerings are as unique as its food. The most infamous of these is the local firewater, or “Paiawara.” This potent brew is typically homemade, distilled from sugarcane or other local ingredients. It’s not for the faint-hearted, packing a serious punch with its high alcohol content and fiery burn. Paiawara is consumed by everyone everywhere and has a real place in the heart of the people of Papua New Guinea.
On the lighter side, PNG boasts a range of locally brewed beers that are perfect for quenching your thirst in the tropical heat. SP Lager, also known as South Pacific Lager, is the most popular and widely available. It’s a crisp, refreshing beer that pairs well with the country’s hearty dishes. Another local favorite is Niugini Ice, a slightly stronger brew with a smooth finish. And of course there is Bird of Paradise, a quintessential beer for the nation!
These beers are the go-to choice for locals and visitors alike, offering a taste of PNG’s laid-back vibe in every sip.
Non-Alcoholic Refreshments: Fresh and Fruity
For those who prefer to stay sober, PNG offers a variety of non-alcoholic drinks that are just as satisfying. Fresh coconut water is a staple, often sold by street vendors who hack open the coconuts right in front of you. It’s the ultimate natural refreshment, packed with electrolytes and a hint of sweetness.
Another popular drink is tangy, refreshing lime juice, made from the abundant local limes. This zesty beverage is often served chilled and is the perfect companion to a hot day in PNG. If you’re looking for something with a bit more kick, try ginger tea, a spicy, invigorating drink made from fresh ginger root. It’s a favorite among locals for its warming properties and is often enjoyed in the morning or as a remedy for colds.
The main thing people drink though is classic carbonated soft drinks, with Coke and Pepsi, which are found everywhere and made locally being the main players. They also make their own homemade variant known as GoGo Cola which gets a firm #ColaQuest thumbs up from me!
And of course there is Fanta and the like, but again what sets PNG apart is that they are very self-sufficient and make their own carbonated drinks. The star here is the whole Gold Spot collection, which includes orange, raspberry, cherry, lemon, lemonade and a few others. These are the soft drinks of the country and well, they go pretty good with vodka, whisky and even paiawara!
My thoughts on Papua New Guinea cuisine.…
To summarize of the cuisine of Papua New Guinea and indeed Papua New Guinean cuisine is unlikely to take over the world anytime soon, BUT that is missing the main points.
What you get here is some of the most natural food from the earth available anywhere, which apparently is what everyone wants. The problem is that we are also used to so many artificial flavorings that many people find it bland. This though is another locally fixable problem as if you really cant take it, but Maggi stock and season yourself.
Most importantly though when it comes to Papua New Guinean cuisine is that while some days might be bland, others involve you getting blown away with surprise with a new dish, fruit, or even drink that make eating and visiting here all worth while.