A dish of leafy greens cooked with smoked meat and spices.
Why try it?
Kumu Musong delivers the rich, hearty flavors native to Madang, combining the lush vegetation and traditional preservation techniques. It's a dish that highlights the balanced interplay of meat and fresh produce.
How it tastes
The greens are earthy and robust, blending well with the smoky and flavorful meat. The spices add warmth and a mild heat, resulting in a satisfying and aromatic dish.
Origin & History — first documented: 1920
This dish became popular in the early 20th century when smoking and drying meats were necessary for preservation. It marries the abundant greens of the region with stored meats, creating a balanced meal.
Recipe
Ingredients
🥩250 g smoked pork
🥕300 g spinach leaves
🧄100 g onions
🧄20 g garlic
🧂20 g green chilies
🫒50 ml coconut oil
Method
1Sauté onions, garlic, and chilies in coconut oil.
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