PORT MORESBY, Sept. 11 (Xinhua) -- Delegates will be offered a feast of mud crab, farmed beef and hand-caught Spanish mackerel during the period of the Asia-Pacific Economic Cooperation (APEC) meeting in November.
Cooked in a shallow earth pit known as a mumu oven, the traditional Papua New Guinean cuisine will be served.
In charge of preparing the native banquet which will also include tropical staples like Sago, cassava, yams and sweet potato, executive chef at the Port Moresby Hilton Hotel Paul Brown told the PNG Post Courier on Tuesday that almost all of the food will come from local suppliers and farmers.
"The mumu menu will be driven by the concept of mixing technical plated entrees, shared plates, large cuts and sides," he said.
"We will create two or three menus that will guide guests through a dining experience of modern and traditional dishes."
Promising to his utmost to showcase the delicious tastes of the South Pacific nation, Brown said the area also has a great selection of wild green vegetables including watercress, pumpkin tips, aibika and pak choy.
To go with this, chicken dishes and prawns will also find their way onto the plate.
