Promoting PNG Traditional Vegetables

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Promoting PNG Traditional Vegetables

A communication tool for collaborators of ACIAR project “Promoting traditional vegetable productio

“Promoting traditional vegetable production and consumption for improved livelihoods in Papua New Guinea and northern Australia"

Increasing availability and access to traditional vegetables can improve food and nutritional security. Traditional vegetables are superior in food value to globally popular vegetables with higher essential nutrients, and historically provided a large proportion of the

daily protein, vitamin and mineral intake in the village diet in PNG. Increased demand and consumption of traditional vegetables has the potential to contribute to higher potential incomes for growers and sellers, the majority of whom are women. Communities in the Top End of the Northern Territory face similar problems with limited access to fresh vegetables and fruit, and an increasing shift towards energy dense store bought food.

03/10/2019

17/08/2018

Congrats to team members Philmah Waken and Tania Paul for their talk on PNG's Traditional Vegetables and the link to childhood nutrition at Parliament House, Canberra.

17/08/2018

Have you tried Mambu?
A traditional PNG Eastern Highland dish cooking from hollowed bamboo

INGREDIENTS
1 bundle fern leaves—washed, chopped
1 bundle water dropwort—washed, chopped
1 bundle Rungia - washed, chopped
1 cup of Mushrooms - sliced
3cm Ginger - grated
Chicken, chopped up into small pieces
Pinch of Salt
Vegetable stock cubes - crumbled
OTHER: Hollowed green bamboo stem, open at one end. Washed river rocks, Wood for fire, and a metal cook grate

METHOD
1. Mix all ingredients together into a a large bowl.
2. Fill up the hollow bamboo stems with ingredients and shake or bang the closed end against a hard surface until full. Cover end with leaf or foil.
3. Make a fire, place the bamboo horizontally on a
cooking wire over an open burning fire
4. Constantly turn the bamboo around to avoid it being burned, for over 30 minutes. It is ready when you can smell cooked meat.
5. Leave to cool for about 20-30 minutes.
6. Remove cover. Tilt it downwards and hold firmly on the closed end. Gently empty the contents by applying short downward motions in the air over a plate or bowl.

16/04/2018

We had the privellege of filming PNG's traditional vegetables being prepared over a 'Mumu'.
Thanks to Albertha Linibi Dumung, Maria Linibi, and the Linibi family for the demonstration.
How do you prepare your traditional vegetables?

Address

National Agricultural Research Institute
Lae
411

Opening Hours

Monday

09:00 - 17:00

Website

http://traditionalvegetables.cdu.edu.au/index.html

Alerts

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Videos

Emily in Lae

Thanks to the lovely ladies at NARI Guesthouse in Lae who hosted cooking demonstrations on traditional vegetables. Stay tuned in coming weeks for some of those cooking videos. In the meantime, here's a quick spoof reel of CDU's Emily Hinds, who enjoyed her first visit to PNG immensely!

Harvesting Pitpit

Harvesting Pitpit: Pitpit isn't a common crop in the Northern Territory. Mary Hicks kindly showed us how to harvest some Pitpit - please note this is a small one! Thanks Mary!