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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Traditional Papua New Guinean method of slow-cooking meat in a hole or pit using hot stones and banana leaves.
Origin: Papua New Guinean (Traditional) — Highlands of Papua New Guinea
See full technique reference →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.
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Primary Reaction
Maillard reaction
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