LOCAL TASTES

Traditional papuan meal preparation

CHOCOLATE

Many international chocolate makers are showing an interest in PNG’s cocoa because of its distinct flavours. With 14 dedicated growing regions, cocoa is now the nation’s third largest export valued at K360 million annually. The industry is typically run by small business operators meaning that rural communities are directly supported by plantations which employ nearly a third of the locals.

Launched in 2017 in Kokopo, the PNG Cocoa Warwagira is committed to educating PNG growers about best practices for cocoa production. During the show, beans are compared and graded with farmers awarded accordingly. The show’s objective is to enhance cocoa production so as to compete with international growers.

Prior to the Bougainville Civil War, the region was the largest producer of cocoa in PNG, which declined during the civil unrest. Launched in 2016, the Bougainville Chocolate Festival was created to encourage cocoa production in the region. Boasting chocolate tastings, films, music and games, be sure to get along to this annual celebration.

Cocoa fruits (which contain cocoa beans)

The mumu is a traditional style of cooking which is an integral part of PNG culture. It consists of cooking parcels of food on hot rocks in a small hole in the ground. While remote regions still use the method regularly to cook food, modernised precincts only really use it in ceremony nowadays. With its smokey baked flavours, the mumu is said to be a mouth watering experience.

In preparation for a mumu, locals gather rocks and heat them in fire for a number of hours. A small hole is dug (though aluminium bins are also used) and lined with hot rocks where food parcels wrapped in banana leaves are inserted. The banana leaves are waved over heat just before filling them to increase their durability. The types of food cooked in a mumu is dependent on the region, with sweet potato, taro, yams, chicken, pork and seafood typical of the ingredients used. Before the parcels are sealed, coconut milk is poured over the contents along with spices which induces a delicious caramelisation. More hot rocks are placed on the food parcels, which are cooked for several hours or overnight. Be sure to try the delicious result of food cooked by this traditional method.

PNG COFFEE

PNG has always attracted religious groups from around the world, an influx which kickstarted coffee planting in the region. Before WWII, German missionaries arrived and began experimental plantings in the area around Goroka. The perfect environmental conditions, a large available workforce and a worldwide demand for coffee quickly resulted in a successful business formula. In just a short time, coffee became one of the financial mainstays for PNG. Today, around 2.5 million Papua New Guineans derive a primary income from coffee growing.

PNG coffee is highly regarded for its excellent quality and fruity flavours. The elevated landscape, rich soils and organic growing methods all contribute to a superior brew. The process by which the beans are prepared for sale also determines the quality of the final product. Once the coffee cherry (red bean) is picked, the bean is dried to an ideal moisture content. The beans then go through a process of dehusking and careful grading. Finally, the green beans are sent for packaging where they are stored in controlled conditions to protect the integrity of the beans. Typically, coffee is roasted at its destination to guarantee a fresh, quality brew. This also enables roasters to create their own exclusive blends. A visit to a local coffee factory might be in order if you’re planning on visiting Goroka. But coffee isn’t the only bean grown in PNG lauded for its unique and delectable flavours.

Foil wrapped food on an earth oven called a mumu

Fresh, raw and organic coffee beans