Description
Traditional Papua New Guinean method of slow-cooking meat in a hole or pit using hot stones and banana leaves.
Technical
Mumu cooking involves cooking meat at a temperature of around 80°C to 90°C for several hours, resulting in the Maillard reaction and the formation of new flavor compounds. The use of hot stones and banana leaves helps to retain moisture and flavor in the meat.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokymeatyearthyherbalwoodymineral
Origin & History
Civilization
Papua New Guinean
Era