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PNG Food Recipes (1)

via Papua New Guinea

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What types of foods are staples in PNG? Staple foods in Papua New Guinea are taro, bananas, kaukau - sweet potatoes and sago.

Baked Sweet Potato

3 Cups mashed Sweet Potato or Kau Kau
3 Tablespoons butter
3 Tablespoons finely sliced onions
3 eggs
½ teaspoon ground cinnamon
1 Tablespoon milk
salt and pepper to taste.

After mashing the cooked sweet potato,
mix in the butter, onion, milk,
cinnamon, salt and pepper.
Separate the egg whites from the yolks.
Beat them separately.
Fold the egg yolks into the mashed potato
followed by the egg whites.

Place mixture in a greased baking dish.
Brush the top with butter and bake
in the oven with the dish placed in a
pan of water for 35 to 40 minutes at
160 degrees Celsius.
(325 degrees Fahrenheit)



Coconut Cream

To make coconut cream - (which is used in cooking in Papua New Guinea)

Climbing a Coconut

Scrape the flesh away from the coconut shell - (so that it resembles desiccated coconut) for each scraped coconut add one cup of water to the scraped mix. Squeeze the mix between your hands and strain the resulting cream into your prepared dish or save for later.

For those of you who are conscious about their weight and worried that coconut cream might be too fattening then there is an alternative so that you can make up you own nonfat coconut milk.

Ingredients

  • 1 tablespoon corn flour

  • 500 ml skim milk

  • 2 teaspoons Coconut Essence


Method

  • Mix milk and corn flour in small saucepan and simmer until thickened to creamy consistency

  • Allow to cool

  • Add coconut essence and stir - refrigerate.


Use volume for volume as a replacement for coconut milk.

 



Coconut with Mixed Vegetables

6 cups of mixed vegetables
(whatever is available for instance you can use any of the following carrots, snake beans, kau kau or sweet potato, zucchini, green or red peppers, eggplant, potatoes and peas)

1 crushed clove of garlic
2 fresh small chillies, seeded and chopped
½ cup fresh coconut cream,
½ cup grated coconut
2 tablespoons of oil

Boil a cup of water in a saucepan
Boil each vegetable separately in the same water
Ensure that each vegetable is lightly
cooked but still firm to bite
Use a little more water if it has evaporated
Do not throw away the water once you have cooked
the vegetables

Mix together all the ingredients
with the saved vegetable water
and bring to the boil. Add all the
vegetables and simmer gently for five minutes.
Serve with plain, boiled white or brown rice.


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Created 10 Feb, 1999
Updated 28 May, 2011

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