NATIVE Papua New Guinean foods including mud crabs, farmed beef and hand-caught Spanish mackerel will be served at the APEC Leaders’ Summit in November.
The food, cooked in a three-metre earth oven, styled on a traditional mumu, will be served to hundreds of dignitaries from 21 countries attending the summit in Port Moresby.
About 50 local chefs and 100 wait staff will prepare meals under the direction of Hilton Port Moresby’s executive chef Paul Brown.
Sago, cassava, yams and sweet potato are just some of the local staples he will be utilising along with coconut cream, clay pots and a ground oven to bring out the flavours common to PNG households.
“The mumu menu will be driven by the concept of mixing technical plated entrées, shared plates, large cuts and sides. We will create two or three menus that will guide guests through a dining experience of modern and traditional dishes,” Brown said.
He said the area is fortunate to have an abundance of wild greens and these include watercress, pumpkin tips, aibika, pak choy, bok choy, kang kung and taro leaves.
This produce along with chicken, prawns and other foods, will all be chosen from local suppliers with a limit on any imports to keep the cuisine authentic but also support the local economy, Brown said.
“Our brief is to obviously use as much from PNG as we can to showcase the unique food offering we have, but to also ensure that we are supporting our local farmers and producers,” he said.
Brown said that APEC provides a unique opportunity to showcase PNG food because the country was still in the early stages of its hospitality offering and that he and his team would do their utmost to showcase the country’s cuisines at the highest standard.