Papua New Guinea Cookbook of National Recipes

This section is made up of excerpts of Papua New Guinea Cookbook edited by Louise Shelly in 1976, originally published by the Port Moresby Community Development Group, Inc. with funds provided by the Canadian University Service Overseas (CUSO) ISBN 0869350242. Distributed by Wantok Publications, Boroko, P.N.G. and printed by Wirui Press, Wewak, E.S.P.

Most of the materials are presented in Adobe Acrobat® PDF file formats.

Introduction: by Brian Amini, Chairman, Port Moresby Communicty Development Group
Table of Contents: · Pages 1-36
· Pages 37-52
· Pages 53-71
· Pages 71-87
· Pages 88-105
General Information: · Cooking in Papua New Guinea - page 1
Nothing is more delicious than Highlands kaukau hot from the fire unless it's a mud clam from a mangrove swamp in Milne Bay cooked with fern leaves and coconut cream or Dia, a Central District delicacy combing sago, bananas and thick coconut cream or ....... It really depends where you are. All villagers are expert in cooking food specific to their area.; · page 2
By now modern technology has altered many traditional village cooking methods. Almost all villagers have large metal cooking pots to place over the open fire and in many villages kerosene stoves are used to supplement or even replace open fires. Sometimes five gallon drums are used for a smaller mumu type meal....; · page 3
... to the CUSO office to be included in a revised edition of this booklet. May-be CUSO PNG will be the first to complete a collection of distinctively Papua New Guinean recipes. The larger selection of recipes included here are from Asia, Australia and the South Pacific besides a few adapted Canadian ones. They only use foods grown locally apart from spices and dairy products.; · page 4
... the fish too much, so leave the backbone in. Flatfish are not boned. Some may prefer to cook the fish whole, but it still should be scaled and the gut removed by slitting the belly open enough to remove same. Now you have the fish ready to cook in a number of ways.; · page 5
... AibikaLeaves: Aibika, tapioca and pawpaw leaves all have a general maple leaf shape. Only aibika are eaten in PNG....; · page 6; · page 7; · page 8; · page 9; · page 10; · page 11; · to be continued
RECIPES (tradtional and modern): · Chicken Pot (adapted to Port Morseby) ABUS - page 41; · Bully Beef (Corned Beef (Medina High School Style) page 42

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References

John Evans, SPCenCIID, South Pacific Centre for Communication and Information in Development, Univeristy of Papua New Guinea