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This is the fifth and final post in video contributor Kelley Ferro’s five-part video series on Papua New Guinea. The first part is here, the second part is here, the third part is here, and the fourth part is here.

If you’re expecting gourmet menus or trendy restaurants in Papua New Guinea, think again. Papua New Guinea is not a “foodie” destination, but that doesn’t mean the food isn’t good. I actually found it to be very wholesome and satisfying as most of the ingredients were grown on the property we were eating on or from the local market. Farming is a staple of this country and thus, the local produce, both farmed and wild, was fresh and free from additives.

Each lodge provided the majority of our meals. I enjoyed fresh fish, grilled meats and simply dressed vegetables. Eggs and toast were a typical breakfast and lunch was sometimes taken while we were out visiting tribes or onboard our boat.

We visited several local markets to see firsthand what makes up the local diet. To me, that’s such an important part of understanding where you are.

Watch the video above—and don’t miss:

Mount Hagen Market
This market is on every day and it’s HUGE! Plan to spend some time wandering and don’t be afraid to buy some spices or fresh fruit.

Karawari Lodge Market
This market happens once or twice a week so ask the lodge in advance. Though much smaller than Mount Hagen’s, the market gives you insight into the local produce of the lowlands, which revolves heavily around river fish.


For Ian Livingston’s recent series on Papua New Guinea, start here. For more on guided travel in Papua New Guinea, visit USTOA.com. For more on the specific itineraries and guides from Kelley’s video, check out swaindestinations.com.

A meal at Ambua Lodge
A meal at Ambua Lodge
Cooking sago pancakes
Cooking sago pancakes
Kelley Ferro

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