Description
Mumu steaming is a traditional Papua New Guinean earth‑oven technique that cooks foods by steam at 70–90 °C for 1–3 hours.
Technical
The method relies on thermal conduction from hot stones (~200 °C) and steam to denature proteins and gelatinize starches while preserving moisture. High humidity (~90–100 %) suppresses Maillard browning, and banana leaves impart phenolic antioxidants that reduce fat oxidation.
Science
Primary Reaction
Denaturation of proteins and gelatinization of starches via steam heating
Sensory Profile
Aroma ()
earthybanana leafsmokysavorymoistherbalmineralwoodyfermentednutty