karuka

Karuka refers to the edible kernels of certain Pandanus species, most notably Pandanus julianettii, native to the highlands of New Guinea. It is a traditional staple food for many Indigenous communities in Papua New Guinea and nearby regions, valued for its high energy and fat content.

The karuka tree is a tall, evergreen pandanus with long, sword-shaped leaves and a spreading crown. It bears large, clustered fruit heads whose central core contains a mass of oily kernels. The shells must be opened to access the edible kernels. In some areas, other Pandanus species such as Pandanus conoideus are also used for karuka-like kernels.

Harvesting typically occurs when the fruit heads mature, and the kernels are removed, cleaned, and processed. Kernels are commonly roasted, boiled, or dried and ground into flour or paste for use in soups, stews, and porridge. The leaves of karuka trees are also valued for weaving, thatching, and other crafts, making the tree an important multi-purpose resource in many communities.

Nutritionally, karuka kernels are rich in fats and proteins and serve as a crucial and relatively resilient food source, especially in seasonal shortages. Culturally, karuka plays a central role in feasts, exchange, and traditional farming systems in the highlands, where smallholder households often cultivate or manage pandanus groves as part of a diversified landscape.