Menu: Papua New Guinea (& Giveaway)

“How can a country of 800 plus languages and 700 plus ethnic groups unite to form a country, impossible but possible for PNG” – Sir Michael Somare, Prime Minister of Papua New Guinea. (Source)

Sir Michael Somare has a great point. How exactly does a group of people so diverse remain unified as a country?

From what I’ve read, PNG’s success has a great deal to do with the freedom it allows these  700 ethnic groups to express themselves, whether by wearing unique clothing, performing culture-specific rituals, or enjoying local music.

PNG makes room for it all.

That being said, the peoples are surely united by one food in particular:  the coconut. Every single dish on this week’s Global Table celebrates coconut for one simple reason – PNG loves the coconut. In my research I found it shows up in almost every recipe.

(Update: turns out Brian S.’s trip to the interior of PNG did not feature the coconut, so perhaps this is just a coastal thing).

Considering I can’t get my family to agree on dinner most nights, 7,000,000 people agreeing on eating the coconut for breakfast, lunch, and dinner is a mighty fine thing indeed.

As always, all recipes and the meal review will be posted throughout the week.

Autumnal Veggies in Spiced Coconut Milk [Recipe]
This vegan dish is everything good from autumn: sweet potatoes, regular potatoes, butternut squash, and green beans swimming in a pool of ginger and garlic spiced coconut milk, garnished with the last of summer’s juicy red tomatoes.

Spicy Coconut Shrimp [Recipe]
Restaurants in PNG fry up crispy, sweet shrimp dredged in shredded coconut and panko bread crumbs. Ours have a happy dusting of cayenne pepper for bite, but if you have sensitive taste buds they can be served with hot chili sauce on the side instead.

Tapioca & Banana Dumplings in Coconut Milk | Saksak [Recipe]
This one you’ll have to eat to believe. A dense, slippery dumpling made with banana and tapioca, served in warm coconut milk.


Get your fall cooking in gear with this Global Gourmet Gift Basket from Saffron Road.

The gift basket is complete with three premium quality stocks you can use to whip up your favorite fall recipes. There’s also an apron, wooden spoon set, measuring cups, and pretty cotton dishtowels. Love!

These are the all-natural (yay!), kettle cooked stocks you’ll find tucked inside:


*Winner from this week’s Papua New Guinean Menu Giveaway was selected at random by People gave me so many fantastic ideas for globally-inspired fall dishes that use Saffron Road’s signature stocks.  Congratulations to Liz Carpenter, who said:

“Italian Lentil Soup that is a staple in our house as soon as the weather start to turn.”

Yum. Please email me by 9/10/12 to claim your shiny prize from Saffron Road, Liz!


Answer our Giveaway Question:

What fall dish would you make with the stock and where is the dish from?

Arroz con pollo from Panama? Or maybe your mom’s chicken noodle soup from right here in the USA?

There’s no right answer, so have fun with this one…

That’s it!

Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.

Leave your answer in the comments below. One winner will be chosen at random and announced in the Monday Meal Review on September 10 , 2012. Prize must be claimed by September 16, 2012. Saffron Road is sponsoring this giveaway. They wanted to share some global foodie love with you. Enjoy!


  1. Kelly E. says

    I would make a big pot of red lentils, which I assume has flavors from India or the Middle East. It’s a recipe I clipped from Southern Living a few years ago, and it’s so good! I use blue corn chips to scoop up the lentils and sometimes I even throw a dollop of Greek yogurt on top. These broths would come in handy! Thanks for the chance to win.

  2. Nicole says

    Potatoe bacon soup. Potatoes from garden. Bacon from the neighbors. Milk from the cousins. All natural yummy-ness!

  3. I would use the vegetable broth in an Indian vegetable curry, with some of the lovely fresh veggies available now.

  4. Theresa says

    Since the last thing you posted is my latest favorite, maybe I would try that arroz con pollo recipe. Or maybe a bean soup with green chili salsa. Since that is basically a creation of mine, we’ll say it’s from the US!

  5. I would make roasted corn and wild mushroom risotto which is one of my absolute favorites. My
    Mouth is watering just thinking about it.

  6. Monique says

    Chicken tortilla soup…..from Mexico, with lots of crispy homemade tortillas and yummy garnishes

  7. Liz Carpenter says

    Italian Lentil Soup that is a staple in our house as soon as the weather start to turn.

  8. Lentil soup. Or maybe stuffed pumpkin (the rice stuffing cooks in broth before going into the pumpkin).

  9. Brian S. says

    In all my months in the interior of New Guinea I never ate anything made with coconut. What I did eat, every meal of every day when I was staying with local people, was sweet potatoes and taro. That’s basically the diet there. Oh the people love them and when I was hiking with the Hewa, the men sang about the lovely sweet potatoes they looked forward to eating. But I got sick of them. As I said, unless the dog catches a lizard, that’s all they ever eat. So I’m really glad that you didn’t include them in the menu but instead opted for deliciousness. (Note: I’m not entering the giveaway.) Oh there is one local dish worthy of note… a pig feast. I’ll try to describe it in a future comment.

    • Brian S. says

      Taro was first cultivated in the highlands of New Guinea starting in 8000 BC! Yes, New Guinea highland people discovered agriculture independently of the rest of the world! Taro remained the main food of New Guinea until the sweet potato was introduced around 1700. Since then, it has slowly declined and the sweet potato has taken over. Details here…

    • Sasha Martin says

      That’s wild… every other source says it’s everywhere… especially as a broth of sorts for the sweet potato… and to season the sago. Interesting.

  10. Janine says

    Pioneer Woman has a recipe for Mushroom soup that is divine! It’s my fall Must-Make soup! I’m guessing it might have a french background because of the white wine and mushrooms. Also serves with crusty bread. Yummy!

  11. Whenever the chill of autumn creeps into the air, it’s time for pumpkins and some fabulous Fall Italian fare! I would make a rich, seasonal pumpkin risotto with toasted pumpkin seeds and some crumbled asiago on top…or a hearty minestrone full of chard and different kinds of beans. Che squisito!

  12. Collette Lemons says

    The chicken stock and veggie stock would go in my Thanksgiving Dressing, my own recipe.

    The chicken broth would be used to inject the turkey and as gravy. Much later as the base for chicken and buttermilk dumplings.

    I think most countries have roast turkey and dressing as well as chicken and dumplings.

  13. Katie G says

    Love using stock to cook quinoa in! Soup weather hasn’t reached us yet – but when it does I can not wait to make a pot of Spicy Chicken Peanut Soup!

  14. i love soup so that is the most likely use for me, however, it would probably make a scrumptious base to rice as well.

  15. annaclarice says

    I would make a lovely pot of chicken and dumplings with the chicken stocks and a beautiful asian inspired noodle dish with the veggie stock.

  16. Portuguese green soup! Nothing warms the soul on the newly chllled days like it. I make so many soups and use stock so much, but this one says Autumn to me.

  17. Barbara says

    First I would make a chicken soup with cheese tortellini (American with a little Italian thrown in I guess) then I would try something new. There are a lot of yummy ideas on here….

  18. I would use any of those stocks to make albondigas, a Mexican meatball soup, my husband’s favorite.

  19. Kelster says

    Red peas soup from Jamaica! It’s really kidney beans but we call it red peas. Of course we don’t think of it as a “fall dish” and living in Miami, there really is no “fall”. The vegetable stock would definitely be a great addition.

  20. elisa waller says

    So I love coconut anything and this menu rocks!,,,, my favorite soup in the whole world is right here in the health food store kitchen I used to work in..Lentil Squash soup, the combination is so glorious and the big chunks of squash I leave in the soup is like biting into a big orange…well.. squash.LOL…P.S>

  21. Leslie says

    Tlalpeno style chicken soup, from Mexico City, It is comfort food in a bowl! Chicken stock, chipotle chile, chicken breast poached in chicken stock and spices and shredded. Plus chickpeas, pepper,scallion, and slices of ripe avocado toward the end of the cooking. Serve it with hot fresh steamed corn tortillas. Nothing better Simple and good for you.

  22. Christina says

    I would make Green Bean Soup (common throughout northeastern Europe). Broth, a little smoked meat of any type or just the bones, green beans, diced waxy potatoes, summer savory, diced onions or garlic simmered together. Serve with sour cream or whipping cream (whichever you have handy); I like 2 generous tablespoons cream per bowl of soup. Totally reminds me of my Grandma, who made lots of this soup.

  23. There are so many fall dishes I’ve been wanting to make! Chicken Tagine, Risotto, big pots of soup, chili, stews! I can’t wait for Fall and Winter eating! And I could use stock in each and every one!

  24. michael p says

    tortilla soup served with fresh avacado, i learned to make this soup while working the in kitchen of a tiny mexican restraunt

  25. simone says

    Thanksgiving stuffing 🙂 traditional with celery and onions… Yummm… Funny too since we are not an “American” family 🙂 (German Ecuadorian)

  26. Pingback: Global Table Adventure | Monday Meal Review: Papua New Guinea

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