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Located in the Southwestern Pacific Ocean, the Independent State of Papua New Guinea is closest to Australia to the south and the Solomon Islands to the east. The eastern half of the island is owned by New Guinea and the western portion is a part of the Indonesian provinces of Papua and West Papua. The majority of the population live in rural areas, many in extreme poverty.
A mountainous country with a tropical climate, the island is one of the most culturally diverse in the world, with 850 indigenous languages and societies. The country also has one of the richest eco-systems in the world, and boasts over 3,000 varieties of orchids along with 9,000 varieties of plants, species of birds and animals, many of which may yet to have been discovered.

Cuisine in Papua New Guinea includes many root vegetables such as taro (yucca), sweet potatoes, palm, bananas, kau, kau, avocado, mango, pineapple and many leafy greens. Chicken, pork and sea food are typically eaten, often wrapped or layer using banana leaves.
The traditional diet of Papua New Guinea is largely vegetarian with the population relying heavily on taro roots, sweet potatoes and sago (a starchy substance taken from sago palms). Fruits are also considered a staple of the diet with bananas, coconuts, guavas, pineapples, watermelons, papayas and mangoes often accompanying meals
The traditional Papua New Guinean meals below are based on indigenous ingredients that have been gathered in jungles or grown in home gardens:
Chicken pot: chicken that has been simmered with mixed vegetables and coconut cream. :
Mumu: Pork is roasted in a traditional earth oven and is served with sweet potatoes, rice and vegetables. :
Kokoda Fish: Fish that has been cooked with a lime-coconut sauce. :
Kaukau: Baked sweet potato. :
Sago: The substance gathered from a sago palm is the starch used for making bread and puddings. :
Dia: Sago and bananas cooked with coconut cream.