Entree: Wallis and Futuna – Southern Culinary Region – Umu (Traditional Polynesian earth-oven roast of meat, root vegetables, and fruit cooked in banana leaves)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs

Additional 10 min

Total 4 hrs 10 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into large chunks
- 8 bone-in chicken thighs, approx. 1.5 lb (680 g) total
- 2 lb (900 g) taro (or taro-like root), peeled and halved
- 2 lb (900 g) breadfruit, peeled and cut into large chunks
- 6 green cooking bananas or plantains, peeled
- 1 cup (240 ml) coconut cream
- 1 cup (240 ml) coconut milk
- 4 tbsp (60 ml) vegetable oil
- 3 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 2 medium onions, about 10 oz (280 g), sliced
- 2 tsp (12 g) sea salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 limes, halved (for serving)
- 6 large banana leaves (or aluminum foil if unavailable)
- Kitchen twine or butcher's string for tying bundles
- Water as needed (no measurement)

Instructions

1. Prepare the cooking method: for a traditional umu, dig a pit about 2–3 ft deep, place firewood and stones, and burn down to coals; for an oven method, preheat oven to 325°F (163°C) and line a deep roasting pan with a bed of stones or a rack.
2. In a large bowl combine pork and chicken with coconut cream, coconut milk, vegetable oil, garlic, ginger, sliced onions, salt, and pepper; massage the marinade into the meat and let sit 30–60 minutes.
3. Lay a banana leaf on a clean surface, place a portion of meat, then layer taro, breadfruit, and a banana; spoon some of the marinade over each bundle and wrap tightly in banana leaf; tie with twine. Make 4–6 bundles sized for serving.
4. If using a pit, spread a layer of hot stones and coals, place bundles on top, cover with more hot stones, then shovel soil to seal and steam for 3–4 hours; if using an oven, place wrapped bundles seam-side down on a rack in the roasting pan, cover the pan tightly with foil, and bake 2.5–3 hours until meats are tender and roots are soft.
5. Carefully unwrap one bundle to check doneness: meat should pull apart easily and taro should be fork-tender; if undercooked, rewrap and continue cooking, checking every 20–30 minutes.
6. Remove bundles, let rest 10 minutes, then open and transfer contents to a serving platter; squeeze lime over servings and offer extra coconut cream or chopped fresh herbs if desired.