Papua New Guinea’s diverse archipelago, with access to the Pacific Ocean, makes seafood a vital part of the diet. The country’s indigenous cultures have relied on fishing and seafood for centuries, using traditional methods to catch and prepare fish and shellfish.
Culinary Tradition: "Mumu," a traditional underground cooking method, often features seafood, especially fish, cooked with vegetables like sweet potatoes and taro. Grilled fish, such as tuna and snapper, is common, often seasoned with local spices and served with rice or root vegetables. Fish is also prepared in coconut milk, which is a staple ingredient in many dishes.
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