Entree: Niue – Umu (Traditional Niuean earth-oven roast of meat and starchy roots cooked with coconut)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 35 min

Total 4 hrs 5 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, cut into large 2-inch (5 cm) chunks
- 2 lb (900 g) taro roots, peeled and halved
- 2 medium breadfruit, peeled and cut into large chunks (about 3 lb / 1.4 kg total)
- 1 lb (450 g) sweet potatoes or kumara, scrubbed and halved
- 1 cup (240 ml) thick coconut cream
- 1/2 cup (120 ml) coconut milk
- 3 cloves garlic, crushed (about 9 g)
- 2 tbsp (30 ml) grated fresh ginger
- 2 tbsp (30 ml) soy sauce or saltfish brine for seasoning
- 2 tsp (10 g) coarse sea salt, adjusted to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- Banana leaves for wrapping
- Aluminum foil for oven adaptation (if not using an earth oven)

Instructions

1. In a large bowl whisk together coconut cream, coconut milk, crushed garlic, grated ginger, soy sauce (or brine), 2 tsp (10 g) sea salt, 1 tsp (2 g) pepper, and 2 tbsp (30 ml) oil to form a seasoning coconut sauce.
2. Add the pork chunks to the sauce and toss to coat. Marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Preheat a wood-fired pit or oven: for a backyard umu, heat a pile of coals until glowing; for oven adaptation, preheat oven to 325°F (160°C).
4. Lay large banana leaves overlapping on a clean surface. Arrange a layer of taro, breadfruit, and sweet potato on the leaves, then place marinated pork pieces on top. Pour any remaining coconut sauce over the contents.
5. Fold the banana leaves tightly around the food to create sealed parcels. Wrap parcels tightly with aluminum foil to retain steam if using an oven, or leave banana-leaf-only for an open umu and wrap in additional leaves and burlap as local tradition allows.
6. For an earth oven: place parcels in the pit on hot stones or coals, cover with more hot stones and earth, and cook for 4–6 hours depending on the size of the parcels. For oven method: place parcels on a baking sheet and roast 3–3.5 hours until pork is very tender and roots are cooked through.
7. Carefully unwrap parcels (steam will be hot). Transfer contents to a serving platter, spoon any cooking juices over the meat and roots, and serve family-style.
8. Traditional accompaniments include fresh shredded coconut, lime wedges, and leafy greens; enjoy the smoky, coconut-rich flavors typical of Niuean umu.