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Fijian Beef Mumu
A traditional Fijian feast dish where marinated beef and root vegetables are slow-cooked in an underground oven (mumu) using hot stones, imparting a smoky, tender, and deeply flavorful result. This recipe adapts the mumu method for a conventional oven.
🧂 Ingrediënten
- 1.5 kg Beef chuck roast(cut into large chunks)
- 400 ml Coconut milk(full fat)
- 100 ml Soy sauce
- 6 cloves Garlic(minced)
- 50 g Ginger(grated)
- 2 medium Onion(sliced)
- 500 g Taro root (Dalo)(peeled and cut into large chunks)
- 500 g Cassava (Tavioka)(peeled and cut into large chunks)
- 500 g Sweet potatoes(peeled and cut into large chunks)
- 6-8 large Banana leaves(wilted or lightly grilled to make pliable)
- to taste Salt
- to taste Black pepper
👨🍳 Instructies
- 1
In a large bowl, combine beef chunks, coconut milk, soy sauce, minced garlic, grated ginger, and sliced onions. Season with salt and pepper. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
- 2
Preheat your oven to 150°C (300°F).
- 3
Line a large, deep oven-safe dish or Dutch oven with wilted banana leaves, ensuring they overlap to create a sealed packet. Reserve a few leaves for the top.
💡 Pro Tips: Wilt banana leaves by passing them briefly over a low flame or dipping in hot water to make them pliable and prevent tearing. - 4
Add the marinated beef and all the marinade to the banana leaf-lined dish. Arrange the taro, cassava, and sweet potato chunks around and on top of the beef.
💡 Pro Tips: Ensure the root vegetables are cut into substantial pieces so they don't disintegrate during the long cooking time. - 5
Cover the contents with the reserved banana leaves, then cover the dish tightly with a lid or heavy-duty aluminum foil to create a good seal.
💡 Pro Tips: The seal is crucial for trapping steam and moisture, mimicking the mumu cooking method. - 6
Place the dish in the preheated oven and cook for 3 to 4 hours, or until the beef is fork-tender and the root vegetables are soft and cooked through.
- 7
Carefully remove the dish from the oven. Let it rest for 15-20 minutes before uncovering. Serve hot, directly from the dish, allowing guests to scoop out the beef and vegetables with the flavorful juices.
💡 Pro Tips
- ✓The key to a good mumu is slow, moist cooking. Ensure your seal is tight.
- ✓If you don't have banana leaves, parchment paper and aluminum foil can be used as a substitute, though the authentic flavor will be slightly different.
- ✓Adjust the marinating time based on your preference for flavor intensity.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add other root vegetables like breadfruit or yam.
- Include chunks of pumpkin for added sweetness.
- For a spicier kick, add sliced chilies to the marinade.