A home-oven adaptation of chicken, root vegetables, greens and coconut milk sealed in banana leaves
Mumu names both a celebrated Papua New Guinean dish and the earth-oven method used to cook it for gatherings. Chicken, root crops, leafy greens and coconut milk are sealed with banana leaves so they steam in their own juices. This smaller home-oven adaptation preserves that layered, enclosed cooking principle without pretending to reproduce the smoke and scale of a traditional mumu pit.
- Prep
- 40 mins
- Cook
- 2 hours 20 mins
- Total
- 3 hours
- Serves
- 8
- Difficulty
- Intermediate
- Cuisine
- Papua New Guinean
The recipe
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Before you start
Peel and cut the roots into equally large pieces. Wash the greens thoroughly. Pass the banana leaves briefly over a low flame or hot hob until flexible, then line a deep roasting tray with two generous overlapping layers and leave enough overhang to seal the top.
Ingredients
For the mumu
Quantities change with servings; cooking times stay the same.
Equipment
- Deep roasting tray paid link
- Larger tray for water bath paid link
- Heavy foil paid link
- Instant-read thermometer paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Heat the oven to 180°C conventional or 160°C fan.
Spread half the herbs and greens over the banana leaves. Arrange sweet potato, taro, plantain and pumpkin in an even layer.
Season the chicken with salt, pepper and garlic, then place it over the vegetables. Cover with the remaining herbs and greens.
Drizzle the coconut milk evenly over everything.
Fold the banana leaves over the food to make a tight parcel. Cover the entire tray firmly with foil so steam cannot escape.
Pour hot water into a second larger tray and place the sealed mumu tray inside it to create a shallow water bath.
Bake for 2 hours. Carefully open one corner away from your face and check that the chicken reaches at least 74°C and the taro is completely soft.
Reseal and bake for another 20 minutes if necessary.
Carry the covered tray to the table, open carefully, and spoon the collected coconut cooking juices over each portion.
Chef’s notes
Traditional mumu cooks in an earth oven with heated stones. The sealed banana-leaf parcel and water bath provide a practical moist-heat adaptation for a home kitchen.
Cut dense roots uniformly so the taro and sweet potato become tender at the same time.
Taro must be thoroughly cooked; never taste it raw.
Tips and variations
Assemble the tray up to 8 hours ahead and refrigerate it well covered.
Use sturdy greens because delicate spinach can disappear during the long bake.
For stronger banana-leaf aroma, use fresh leaves and warm them only until pliable, not charred.
Divide a large batch between two trays to keep the layers reasonably shallow.
Serve with
Present the opened banana-leaf parcel in its tray and serve chicken, roots, plantain, greens and coconut juices together in every portion.
Storage
Cool rapidly and refrigerate for up to 3 days. Freeze deboned chicken, vegetables and cooking juices together for up to 2 months. Thaw overnight and reheat covered until the chicken reaches 74°C.
Nutrition per serving (estimated)
- 820 kcal
- Calories
- 49 g
- Protein
- 70 g
- Carbohydrates
- 40 g
- Fat
- 10 g
- Fibre
- 17 g
- Sugar
- 780 mg
- Sodium
Allergens
Contains coconut. No other major common allergens are inherent, but verify any packaged coconut milk for additives.
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Questions
Is this the same as cooking in a traditional mumu pit?
No. It follows the dish’s layering and sealed steaming principle, but a home oven cannot reproduce the stones, earth and smoky environment of a communal pit.
Can boneless chicken be used?
Bone-in chicken stays juicier through the long bake. Boneless thighs work but should be checked earlier.
What can replace banana leaves?
Heavy foil can seal the food, but it will not provide banana-leaf aroma.
Why is the taro still firm?
The pieces may be too large or the parcel may have leaked steam. Reseal and continue cooking until completely tender.
