Food Basics

Most of PNG’s population still relies on subsistence farming. Staple foods include sweet potatoes (kaukau), taro, sago, bananas, and breadfruit, while protein comes from coastal catches and locally raised pigs and poultry. There’s a clear culinary divide between the highlands and the coast: the highlands focus on tubers and earth oven cooking, while coastal and island areas emphasize fish, shellfish, and coconut.

Signature Dishes and Categories

• Mumu Earth Oven Roast: Pork, tubers, and leafy greens are wrapped in banana leaves and slow-cooked over hot stones in an earth pit. It’s a traditional feast dish for celebrations and special occasions.
• Kokoda Coconut Fish: Fresh fish marinated in coconut cream, lime, and chili, served chilled. A refreshing coastal classic.
• Kaukau Sweet Potato: A highland staple, often steamed, roasted, or boiled with coconut milk. Widely available.
• Sago and Breadfruit: Common lowland staples, usually paired with fish or coconut.
• Seafood: Reef fish, tuna, lobster, and shellfish are everyday ingredients in coastal and island areas, widely served in city restaurants.

Prices and Where to Eat

A simple meal at a local market costs around 5–15 Kina, a regular restaurant meal 20–50 Kina, and hotel or upscale dining 80 Kina or more. Port Moresby’s Gordons Market is a great spot to try fresh local produce, while city hotel restaurants offer more reliable options. In the highlands and remote areas, meals are mostly provided by accommodations.

Specialties and Tips

• Highland Coffee: Renowned for its rich, bold flavor—one of PNG’s top souvenirs.
• Cocoa and vanilla are also notable local products, worth taking home.
• Street food and market hygiene vary; stick to freshly cooked items and drink bottled water.
• Remote areas have very limited dining options—check meal arrangements with your tour operator in advance.