The cuisine of Papua-New-Guinea - Australia
Australia Papua-New-Guinea PG
The foods of Papua-New-Guinea
Located in the Southwestern Pacific Ocean, the Independent State of Papua New Guinea is closest to Australia to the south and the Solomon Islands to the east. The eastern half of the island is owned by New Guinea and the western portion is a part of the Indonesian provinces of Papua and West Papua. The majority of the population live in rural areas, many in extreme poverty.A mountainous country with a tropical climate, the island is one of the most culturally diverse in the world, with 850 indigenous languages and societies. The country also has one of the richest eco-systems in the world, and boasts over 3,000 varieties of orchids along with 9,000 varieties of plants, species of birds and animals, many of which may yet to have been discovered.
Cuisine in Papua New Guinea includes many root vegetables such as taro (yucca), sweet potatoes, palm, bananas, kau, kau, avocado, mango, pineapple and many leafy greens. Chicken, pork and sea food are typically eaten, often wrapped or layer using banana leaves.
The regional cuisine
Appetizer recipes coming soonMain recipes
Skillet chicken and rice Side dishes recipes coming soonDessert recipes coming soon
Asian - See the recipes
Appetizer recipes coming soonMain recipes
Brown rice and chicken stir fry with edamame and walnuts Oriental lemon chicken Spicy peanut chicken Tomato stack salad Side dishes recipes coming soonDessert recipes
Meringues with ginger ice cream and chocolate sauce
Cooking in Papua-New-Guinea
Papua-New-Guinea desserts