Katimu

Katimu is a traditional dish originating from the Trobriand Islands, an archipelago off the coast of Papua New Guinea. It is a staple food, often prepared for feasts and important community gatherings. The primary ingredient of katimu is taro, a starchy root vegetable that is widely cultivated in the region. The taro is typically pounded or grated until it reaches a smooth consistency. This processed taro is then often mixed with other ingredients, which can vary depending on availability and local customs. Common additions include coconut cream, which adds richness and flavor, and sometimes small pieces of fish or other types of meat.

The preparation of katimu usually involves steaming or baking. Traditionally, it would be wrapped in large leaves, such as banana leaves, and cooked in an earth oven, known as a lovo. This method imparts a distinctive smoky flavor to the dish. Modern preparations may utilize conventional ovens or stovetops. Katimu is known for its dense texture and subtly sweet or savory taste, depending on the added ingredients. It serves as a carbohydrate-rich food source and is a significant part of the Trobriand Islanders' cultural heritage, often associated with celebrations and communal sharing.