Cook­ing up a mumu for APEC

Paradise - - In Paradise Contents -

lead­ers and for­eign dig­ni­taries at­tend­ing APEC in Port Moresby will dine on a range of tra­di­tional Pa­pua New Guinean foods, in­clud­ing mud crabs, or­gan­i­cally farmed beef and hand-caught Span­ish mack­erel.

The food, cooked in a three- me­tre earth oven, styled like a tra­di­tional mumu, will be served to hun­dreds of dig­ni­taries from 21 coun­tries at the re­cently opened Hil­ton Ho­tel at the new Star Moun­tain Plaza.

Around 50 lo­cal chefs and 100 wait staff will work around the

to pre­pare and serve meals un­der the di­rec­tion of Hil­ton ex­ec­u­tive chef Paul Brown.

Brown says he will be tak­ing his culi­nary in­spi­ra­tion from tra­di­tional Pa­pua New Guinean food prepa­ra­tion, but adding his own modern twist.

Sago, cas­sava, yams and sweet po­tato ( kaukau) are just some of the lo­cal sta­ples he will be util­is­ing along with co­conut cream, clay pots and a mumu to bring out the flavours.

Brown says the area is for­tu­nate to have an abun­dance of wild greens ( kumu), in­clud­ing wa­ter­cress, pump­kin shoots, aibika, pak choy, bok choy, kangkung and taro leaf.

This pro­duce, along with chicken, prawns and other food, will be sourced from lo­cal sup­pli­ers, with a limit on any im­ports to keep the cui­sine au­then­tic but also to sup­port the lo­cal econ­omy.

See star­moun­tain­ ■

Lo­cal flavour … the Hil­ton Ho­tel’s Mumu restau­rant and (in­set) ex­ec­u­tive chef Paul Brown.

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