Papua New Guinea Food Tour Documentary Series: A Journey Through Culture and Cuisine
Episode 1: Papuan Street Food & Pari Village
Port Moresby, National Capital District
The first episode of the Papua New Guinea Food Tour takes viewers deep into the heart of Port Moresby, exploring both the vibrant Koki Market and the coastal Motu village of Pari. Co-hosted by local culinary ambassador Nangu Chef (Nicky), the episode showcases a variety of traditional and street-style delicacies.
At Koki Market, the film highlights inventive local snacks, including chicken necks stuffed with vegetables and intestines, deep-fried rice balls, and the ever-popular fried lamb flaps from the famous Kula Fried Lambflaps stall. The documentary also offers a glimpse into betel nut (buai) culture, a widely practiced social ritual in PNG.
The journey continues into Pari Village, where villagers prepare bariva (steamed banana), fresh sea urchin, and a communal clay pot meal cooked over open fire — emphasizing the simplicity and depth of traditional coastal cooking.
Episode 2: Papuan Wigmen Tribe
Tari, Hela Province
The second episode travels inland to the highlands of Papua New Guinea, home to the Huli Wigmen, one of the country’s most iconic tribes. In the rugged setting of Tari, the documentary captures both the domestic and ceremonial aspects of tribal cooking.
In the boy’s house, hosts prepare kaukau (sweet potato) baked in hot ash and marita (a red fruit) stewed in pots. At the women’s house, viewers are shown how local greens are combined with chicken to make a hearty stew.
The episode culminates in a traditional village feast, featuring mumu (earth oven roast), grilled pork ribs, and intestines steamed inside bamboo — a reflection of the resourcefulness and community spirit of the Huli people.
Episode 3: Papuan Cannibal Tribe
Palimbei, East Sepik Province
In the third episode, the series ventures into the Sepik River region, visiting the Chambri Tribe of Palimbei — once known for their crocodile-worshiping rituals and fearsome reputation. While the focus is now on culinary heritage, the ancestral spirit of the tribe remains palpable.
Local delicacies include flat sago cakes served with smoked fish, salted and smoked crocodile meat, and boiled crocodile cooked with local greens. One standout dish features cassowary meat grilled over fire, while another shows the same meat stewed in coconut milk in a metal pot. The episode closes with the preparation of nagu — a sticky sago starch central to Sepik cuisine.
Episode 4: Papuan Volcano Eggs
Rabaul, East New Britain Province
The final episode heads east to the volcanic landscapes of Rabaul, where the Tolai people blend island life with geothermal wonders. Beginning at the bustling Kokopo Market, the crew samples sausage flour — battered and fried red sausages — and totongor, a traditional aigir-style smoked fish and vegetable dish cooked inside banana leaves.
Crossing over to a volcanic island near Rabaul, the team collects megapode eggs — prized for their size and flavor — and witnesses their unique method of cooking using volcanic heat. In a nearby village, they sample wild fowl eggs, and wrap up with a traditional island-style mumu of pork, cooked underground in banana leaves and hot stones.
