Island Provinces, Papua New Guinea
Papua New Guinean cuisine, including New Britain's, displays diversity. Staples include root crops like taro, yam, sweet potato (kaukau), and cassava. Sago, from the sago palm, forms a staple in some areas. Fresh seafood forms a major component of the diet, given the island's coastal location.
Earth ovens, known as Mumu, stand as a traditional cooking method for special occasions. Coconut milk often features as an ingredient, giving richness to dishes.
Meals often occur communally, especially in villages. Eating with hands is customary in many traditional settings, though forks and spoons are available in urban restaurants.
It is polite to accept food offered to you. In more formal settings, wait for elders or hosts to begin eating.
Breakfast, lunch, and dinner follow standard timings. Meals in local homes or guesthouses might be simpler, focusing on staples and fresh produce. Resorts and larger hotels feature more varied menus, often including international options alongside local dishes.
This traditional cooking method wraps food—pork, chicken, sweet potatoes, taro, and greens—in banana leaves. The bundles then cook in a pit with hot stones.
Often prepared for special occasions or cultural shows. Look for opportunities to experience a mumu feast through cultural tours.
This dish features fresh fish, often tuna, marinated in lime juice and coconut cream. Some versions include chili and onion, resembling ceviche or sashimi.
Find kokoda in coastal areas and at resorts.
Kaukau (sweet potato), taro, and yam are staple root crops, often boiled, roasted, or fried. Aibika is a popular leafy green vegetable, commonly boiled or stir-fried with coconut milk. These appear frequently as side dishes.
Saksak (sago), a starchy food from the sago palm, forms a staple in some areas, often eaten with fish or vegetables. Its texture is unique.
Mumu is typically prepared for festivals or large gatherings.
Many fruits are seasonal, so availability varies throughout the year.
Limited options exist, mainly within upscale resorts like Walindi Plantation Resort in Kimbe or Kokopo Beach Bungalow Resort in Kokopo. These establishments feature international cuisine alongside some local dishes.
Mid-range restaurants exist in Kokopo and Kimbe. They feature a mix of local dishes, Chinese, or Western options. Quality can vary.
Local markets, like Kokopo Market and Kimbe Market, represent the best places for affordable, fresh local food. Small roadside stalls also offer snacks. These deliver an immersive dining experience.
Chinese restaurants are common in larger towns. Resorts may feature a wider range of international dishes to cater to their guests.
Markets are central to local food culture, featuring fresh produce, fish, and cooked snacks. They are excellent places to observe local life and sample various foods.
These hubs are a central part of the local experience.
Finding dedicated options can be challenging outside of resorts. Communicate needs clearly.
Awareness is low. Carry own snacks/medications. Rely on simple, unprocessed foods.
Extremely limited, almost non-existent.
Option if accommodation has kitchen access. Clear communication with chefs.
Resort restaurants feature international and local options.
Options vary, from mid-range town restaurants to budget-friendly market stalls and roadside snack vendors.
Vegetarian options are available, though variety is limited outside resorts.
Communicate needs clearly for best results.
Resort restaurants feature international and local options.
Vegetarian options are available, though variety is limited outside resorts.
Finding dedicated vegetarian and vegan options can be challenging outside of resorts. Local cuisine extensively uses root crops, leafy greens, and fruits, so plant-based options are available.
Awareness of specific allergens is low. Travelers with severe allergies or strict dietary requirements should carry their own snacks and medications.
Halal and kosher options are extremely limited, almost non-existent.
Given New Britain's coastal location, seafood is central. East New Britain may show more influences from the Tolai people, known for their elaborate feasts and specific food preparations.
West New Britain's culinary scene often focuses on its fishing communities and resorts.
Breakfast, lunch, and dinner follow standard timings. Meals in local homes or guesthouses might be simpler, focusing on staples and fresh produce.
Resorts and larger hotels feature more varied menus, often including international options alongside local dishes.
New Britain's cuisine reflects its diverse ethnic groups and abundant natural resources. Expect fresh fish, root crops, and coconut-based dishes.
The Mumu (earth oven) is a traditional cooking method for special occasions, wrapping food in banana leaves and cooking it with hot stones.
Given the island's coastal location, fresh seafood forms a major component of the diet, especially in areas like Kimbe Bay.
When dining at local markets, choose vendors with high turnover. This supports freshness.
