Papua New Guinea

Region: Oceania

Capital: Port Moresby

Population: 8,900,000

Food Safety Tips

Essential food safety information to help you enjoy Papua New Guinea's cuisine safely and confidently.

Consume thoroughly cooked food

Foodborne illnesses are a risk, especially with street food or in areas with limited sanitation. Stick to well-cooked dishes and avoid raw or undercooked meat, seafood, and vegetables.

HIGH

Purify water

Tap water is generally not safe to drink in Papua New Guinea. Opt for bottled water, or purify water through boiling, filtration, or purification tablets.

HIGH

Be cautious of seafood

Ciguatera poisoning can occur from consuming reef fish. Ensure your seafood comes from reputable sources and is properly cooked.

MEDIUM

Dietary Options

vegetarian

MEDIUM AVAILABILITY

Vegetarian options can be limited, especially in rural areas. Root crops, leafy greens, and fruits are readily available, but protein sources may be restricted. Inquire about ingredients and specify dietary needs when ordering.

vegan

LOW AVAILABILITY

Veganism is less common, and finding suitable options can be challenging. Careful communication about dietary restrictions is essential.

Common Allergens

Shellfish

MEDIUM PREVALENCE

Shellfish allergies are relevant due to the prevalence of seafood in the diet. Be sure to inquire about ingredients in dishes, as shellfish can be present in sauces or broths.

COMMONLY FOUND IN:

Seafood stewsCoastal dishes

Peanuts

LOW PREVALENCE

Peanuts and peanut-based products are consumed, so those with allergies should exercise caution.

COMMONLY FOUND IN:

Peanut sauces (if used)

Gluten

LOW PREVALENCE

Wheat-based products are becoming more common, so those with gluten sensitivities should be mindful.

COMMONLY FOUND IN:

Imported baked goods

Essential Food Experiences

These iconic dishes represent the must-have culinary experiences that define Papua New Guinea's food culture for travelers.

Must Try!

Mumu (Earth oven feast)

A traditional method of cooking where food is wrapped in leaves and cooked in an earth oven. This communal feast often includes meats, vegetables, and root crops, offering a unique smoky flavor and cultural experience.

Must Try!

Kaukau (Sweet potato)

A staple food in Papua New Guinea, kaukau is prepared in various ways, including roasted, boiled, or fried. Its versatility and nutritional value make it a cornerstone of the local diet.

Must Try!

Aibika (Hibiscus spinach)

A leafy green vegetable rich in iron and vitamins, aibika is commonly cooked with coconut milk and spices, offering a flavorful and nutritious side dish.

Regional Specialties & Local Favorites

Discover the authentic regional dishes and local favorites that showcase Papua New Guinea's diverse culinary traditions.

Must Try!

Saksak (Sago)

Sago palm starch is a staple carbohydrate source, often prepared as a porridge or dumpling-like dish. It provides a substantial base for meals and is a significant part of the local diet.

Kumu (Greens)

Various leafy greens, including ferns and wild spinach, are incorporated into dishes, providing essential vitamins and minerals.

Regional Cuisine Highlights

Explore the diverse culinary landscapes across different regions of Papua New Guinea.

Highlands Region

Characterized by the use of root crops like kaukau, taro, and yams, along with leafy greens and limited meat. Earth oven cooking (mumu) is a prominent tradition.

Cultural Significance:

The mumu reflects communal cooking and sharing, integral to social gatherings and celebrations.

Signature Dishes:

Mumu
Kaukau
Aibika

Key Ingredients:

Pitpit (wild sugarcane)Yams

Highlands Region cuisine from Papua New Guinea

Coastal Region

Features a greater emphasis on seafood, including fish, shellfish, and crustaceans. Coconut milk is frequently used in dishes, adding richness and flavor.

Cultural Significance:

Coastal communities have a strong connection to the sea, and their cuisine reflects the abundance of marine resources.

Signature Dishes:

Fish cooked in coconut milk
Shellfish dishes
Sago

Key Ingredients:

Coconut milkSeaweed

Coastal Region cuisine from Papua New Guinea

Sweet Delights & Desserts

Indulge in Papua New Guinea's traditional sweet treats and desserts.

Tropical fruits

Seasonal

A variety of tropical fruits like mangoes, pineapples, bananas, and papayas are readily available and enjoyed as a refreshing dessert or snack.

vegetarianvegan

Traditional Beverages

Discover Papua New Guinea's traditional drinks, from locally produced spirits to regional wines.

Papua New Guinea Traditional Spirit

The national spirit of Papua New Guinea, produced using traditional methods passed down through generations.

spirit40%

Ingredients: Local grains, Water

Serving: Traditionally served neat or with a specific mixer

Papua New Guinea Beer Variety

A popular beer style in Papua New Guinea with a distinctive flavor profile that pairs well with local cuisine.

beer5%

Ingredients: Barley, Hops, Water, Yeast

Serving: Served cold in a traditional glass

Papua New Guinea Festive Drink

A special alcoholic beverage consumed during festivals and celebrations in Papua New Guinea.

other8%

Ingredients: Fermented fruits, Local spices

Serving: Served in ceremonial vessels during special occasions

Soft Beverages

Discover Papua New Guinea's traditional non-alcoholic drinks, from local teas to refreshing juices.

Kulau (Coconut water)

Fresh coconut water is a readily available and refreshing beverage, providing hydration and electrolytes.

juiceCold

Ingredients: Coconut

Serving: Often served directly from the coconut

Muli (Ginger tea)

A warming and flavorful tea made with fresh ginger, often consumed for its medicinal properties.

teaHot

Ingredients: Ginger, Water

Serving: Served hot in a cup or mug