Mumu - Chicken & Coconut Milk Recipe

Get ready to embark on a culinary journey to Papua New Guinea with Mumu, a truly authentic and incredibly flavorful chicken recipe with coconut milk! More than just a meal, Mumu is a traditional earth oven feast, deeply woven into the cultural fabric of PNG. It's a celebration, a communal gathering, and a testament to simple, layered cooking that yields unbelievably tender meat and sweet, earthy vegetables.
While traditionally cooked in a steaming underground oven, this recipe delivers all the authentic flavors you crave, perfectly adapted for your home kitchen. We'll show you how to recreate this delicious, one-pot (or one-wrap!) layered meal using your oven or grill, bringing a taste of the South Pacific right to your table. If you're searching for unique international food recipes or a fantastic chicken recipe using coconut milk, you've found your new favorite!

Ingredients

• Proteins:
• 2-3 lbs (approx. 1-1.4 kg) chicken thighs (bone-in, skin-on for best flavor)
• 1 lb (approx. 450g) pork belly, cut into 1-inch (2.5 cm) pieces (optional, but adds richness; can swap for more chicken or omit)
• Salt and freshly ground black pepper, to taste
• Root Vegetables & Produce:
• 4-5 medium sweet potatoes (approx. 2 lbs / 900g), peeled and cut into large chunks
• 2-3 taro roots (approx. 1 lb / 450g), peeled and cut into large chunks (optional, if unavailable, use more sweet potato or regular potato)
• 2-3 firm green plantains, peeled and cut into 1-inch (2.5 cm) thick rounds (optional, can use green bananas)
• 1 bunch kale (approx. 5 oz / 150g), tough stems removed, roughly chopped (or other local leafy greens like spinach or cabbage)
• 1 lime or small lemon, cut into wedges (for serving)
• Liquids & Flavor:
• 2 cans (13.5 oz / 400ml each) full-fat coconut milk
• ½ cup (120ml) water or chicken broth
• Wrapping (Traditional & Alternative):
• 4-6 large fresh banana leaves (available at Asian or specialty grocery stores), washed and patted dry
• Home Substitute: Heavy-duty aluminum foil (approx. 24 inches / 60 cm wide) combined with parchment paper (for food safety and flavor protection)

Directions

1. Prep Your Banana Leaves (or Substitutes):
   1. If using banana leaves, carefully unroll them. To make them pliable and prevent tearing, gently pass each leaf over an open flame (like a gas burner) for a few seconds until it changes to a brighter green and softens. Alternatively, blanch them briefly in a large pot of boiling water for 30 seconds, then pat dry. Trim any thick, rigid parts of the central rib. You'll need enough to create a large, leak-proof parcel.
   2. If using foil and parchment: Lay out two large sheets of heavy-duty foil, overlapping slightly to create a large rectangular base (about 3 feet / 90 cm long). Place two equally large sheets of parchment paper directly on top of the foil. The parchment will protect your food from direct contact with the foil and impart a cleaner taste.
2. Season the Proteins:
   1. In a large bowl, season the chicken thighs and pork belly (if using) generously with salt and pepper. Don't be shy – these layers need flavor!
3. The Layering Strategy (Order Matters!):
   1. Base Layer: Arrange a layer of about half of your root vegetables (sweet potatoes, taro, plantains) on the bottom of your prepared banana leaves or parchment/foil base. This acts as a buffer and allows them to steam effectively.
   2. Protein Layer: Evenly distribute the seasoned chicken thighs and pork belly over the root vegetables.
   3. Greens & Remaining Veggies: Scatter the chopped kale or greens over the meat. Then, add the remaining root vegetables on top.
   4. Coconut Milk Shower: Slowly pour both cans of coconut milk and the water/broth over all the layers. This is key to the dish's moisture and flavor.
4. Wrap It Up (Secure & Leak-Proof):
   1. Banana Leaf Method: Carefully bring the edges of the banana leaves up and over the ingredients, folding them securely to create a tightly sealed parcel. You might need to use additional smaller pieces of banana leaf to patch any gaps or tears. Use kitchen twine to tie the parcel securely, ensuring no liquid can escape. This forms a natural steaming pouch.
   2. Foil & Parchment Method: Bring the long sides of the parchment paper up and over the ingredients, folding them together tightly several times to create a seam. Then, fold in the short ends to seal the package completely. Repeat this process with the outer foil layers, creating a very tight, well-sealed parcel. The goal is to trap all the steam and juices inside.
5. Cooking Methods (Choose Your Adventure!):
   1. True Earth Oven (If You Genuinely Can): This is the traditional method, requiring a pit, hot stones, and hours of cooking. If you have access to this, layer your wrapped Mumu parcel directly onto the hot stones, cover with more hot stones, then soil, and let it cook for 3-4 hours. Safety Note: This is an advanced technique requiring significant planning and safety precautions. Ensure proper ventilation and fire safety.
   2. Home Oven Adaptation:
   3. Preheat your oven to 325°F (160°C).
   4. Place your securely wrapped Mumu parcel directly onto a sturdy baking sheet (to catch any potential leaks).
   5. Bake for 2.5 to 3 hours. The longer cooking time at a lower temperature ensures everything becomes incredibly tender.
   6. BBQ Grill Adaptation (with tray):
   7. Preheat your grill to a medium-low heat (around 300-325°F / 150-160°C). If you have indirect heat zones, use those.
   8. Place your wrapped Mumu parcel in a large, sturdy aluminum pan or a cast-iron skillet (to prevent direct flame contact and manage heat).
   9. Close the lid and cook for 2.5 to 3 hours, rotating the pan occasionally for even heat. Maintain a consistent low temperature, similar to oven baking.
6. Check Doneness & Serving Tips:
   1. Carefully remove the parcel from the oven or grill. Be cautious of the hot steam when opening!
   2. Unwrap the Mumu. The chicken should be fall-off-the-bone tender, and the sweet potatoes and other root vegetables should be soft and easily pierced with a fork. The coconut milk will have transformed into a rich, savory sauce.
   3. Serve directly from the parcel or transfer to a large platter. Squeeze fresh lime or lemon juice over the top for a bright finish.