Pork Belly and Chicken Stew (Papua New Guinean Mumu)

Mumu is actually a way in which Papua New Guineans cook. Although now there are ovens available in some households, the cooking mumu style is a tradition that still continues today. The typical mumu is a pit that has fiery hot coals placed inside. Banana leaves are next and then the food. The food is placed with root vegetables and starches like plantains on the bottom, next the meat then the fruit, followed by leafy greens. The whole thing is wrapped up further in banana leaf to make a steamer environment inside the package. Some tribes cover the top with soil and for some that is taboo. Some mumu is cooked dry while others are cooked wet with coconut milk which is how I made this recipe.

1 large banana leaf, for cooking only not edible
2 bunches kale
2 taro roots, peeled and cut up
2 green plantains, peeled and cut up
2 sweet potatoes, peeled and cut up
2 lbs chicken, boneless, skinless thighs, cut into bite size pieces
2 lbs pork belly, cut into bite size pieces
1 pineapple, cut into bite size pieces
1 can coconut milk
2 limes, cut into wedges
1 Tbsp. sea salt

In a large aluminum pan place a layer down of banana leaf. Next place a layer of kale leaves. Place the root vegetables and plantains, over the kale. Next place the pork and chicken over the root vegetables.

Sprinkle the salt over the meat. Put the pineapple over the meat. Squeeze the lime quarters and throw them in as well after squeezing.

Pour over the coconut milk. Cover with the remaining kale and cover with the rest of the banana leaf. Completely cover with a piece of aluminum foil.

Place BBQ on high heat and let cook for about 1 hour. Open up to make sure that the meat is cooked through and root vegetables are tender. It may take longer depending on how hot your grill gets.

Serve hot and enjoy.

Makes 8 servings.