Description
Mumu cooking is a traditional Papua New Guinean earth‑oven method that uses heated stones and banana‑leaf wrapping to slowly cook food at low temperatures.
Technical
The process relies on gelatinization of starches and gentle denaturation of proteins at 90–120 °C, while a high‑temperature surface (~140 °C) initiates Maillard browning that creates a golden crust. The high humidity (~80 % RH) from leaf and husk wrappers preserves moisture and prevents over‑denaturation, resulting in tender, flavorful dishes.
Science
Primary Reaction
Gelatinization of starches and denaturation of proteins with surface Maillard browning
Sensory Profile
Aroma ()
earthysmokybanana leafcaramelizedherbalmineralroasted