PNG Traditional Vegetables Project

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Aibika

Amaranth

Botanic Name: Amaranthus spp

Common Name: Aupa or Vegetable/Chinese/Spleen/Purple Amaranth

Tok Pisin: Kaikaim nupela, mumu, boilem or prai.

Uses: Leaves and stems eaten fresh or steamed, boiled or fried.  Seeds ground into stews or into flour similar to quinoa.

Bamboo Shoots

Botanic Name: Nastus elatus, Bambusa forbesii, or B. vulagaris

Common Name: Bamboo shoots

Uses: The shoots when around 50cm long are cooked and eaten

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Photo: P. Pdeitiker 7-20-2006 via Wikimedia commons

Bread Fruit Leaves or Highlands Kapiak

Botanic Name: Ficus dammaropsis

Common Name: Highland Kapiak, Breadfruit leaves, Fig Leaves

Uses: Young leaves are cooked as vegetable

Choco Tips

Botanic Name: Sechium edule

Common Name: Choco tips

Tok Pidgin: Kru Sako, Sioko,

Uses: Fresh tips can be eaten in a salad or steamed. The leaves as well as fruit and root can be cooked.

Photo: Bruce French, 2006, Food Plants International, Tasmania

Fern Tips

Botanic Name: Stenochlaena palustris or Diplazium esculentum

Common Name: Fern Tips, Sweet fern, Climbing Swamp Fern

 Uses: Young shiny leaflets can be steamed or cooked in coconut milk.

Fig Leaves

Botanic Name: Ficus copiosa and Ficus wassa

Common Name: Fig leaves and Kumu musong

Uses: Cook leaves before eating. The small fruits can also
be eaten.

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Botanic Name: Abelmoschus manihot varieties

Common Name: Aibika, Island Cabbage, Bele

Tok Pisin: Inglis em raitem rediim kaikai Aibika kaikaim nupela, mumu, boilem, prai, praiim.

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Sourced: Bruce French, 2006, Food Plants International, Tasmania

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Karakap

Botanic Name: Solanum nigrum

Common Name: Karakap or Blackberried nightshade

Tok Pisin: Kaikaim nupela, mumu, boilem or prai.

Uses: Leaves and stems eaten fresh or steamed, boiled or fried.  Seeds ground into stews or into flour similar to quinoa.

Botanic Name: Saccharum edul

Common Name: Lowland Pitpit, Coastal Pitpit, Long Pitpit

Tok Pisin:

Uses: Young flower eaten raw after leaves removed. Tasty fried in coconut milk, boiled or baked.

Photo: Bruce French, 2006, Food Plants International, Tasmania

Highland Pit Pit

Botanic Name: Setaria palmifolia

Common Name: Highland Pitpit

Uses: Young flower eaten raw after leaves removed. Tasty fried in coconut milk, boiled or baked. Pitpit is often cooked with Rungia.

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Sourced: Bruce French, 2006, Food Plants International, Tasmania

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Lowland Pitpit

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Photo By Forest & Kim Starr(Own work) via Wikimedia Commons

Photo By Forest & Kim Starr (Own work Cropped) via Wikimedia Commons

Photo: Bruce French, 2006, Food Plants International, Tasmania

Photo: Bruce French, 2006, Food Plants International, Tasmania

Wikimedia Commons (cropped), sourced: https://commons.wikimedia.org/wiki/File:Thorny_Bamboo.jpg

Pumpkin Tips

Photo: Bruce French, 2006, Food Plants International, Tasmania

Common Name: Pumpkin Tips

Botanic Name: Curcubita maxima

Tok Pidgin: Inglis em raitem kiakaim insait stem nupela

Uses: Peel fine hairs from young stem then eat fresh. Older tips can be steamed, boiled, baked, or fried. Pumpkin fruit and seeds can also be cooked.

 

 

Rungia

Photo By Raffi Kojian (http://Gardenology.org) (Cropped) Creative Commons, via Wikimedia Commons

Botanic Name: Rungia klossii

Common Name: Rungia

Uses: Use young leaf tips for cooking or eaten raw.

 

 

 

 

Tu-lip

Botanic Name: Gnetum gnemon

Common Name: Tu-lip, Two-leaf

Uses: Young leaves are steamed or boiled in coconut milk. The seeds can be eaten raw and the flowers can be cooked.

Photo: Bruce French, 2006, Food Plants International, Tasmania

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Walangur/Valanguar

Botanic Name: Polyscias fruticosa and Polyscias verticillata

Common Name: Walangur, Valanguar

Uses: Cook young leaves, provide nice flavour in stews

 

 

 

Watercress

Botanic Name: Rorippa nasturtium-aquaticum

Common Name: Watercress

Uses: The leaves and stems are eaten raw or cooked and have a spicy flavour.

 

 

 

 

 

 Photo: Javier Martin, 2012 Via Wikimedia Commons,

Waterdropwort

Botanic Name: Oenanthe javanica

Common Names: Waterdropwort

Uses: They are eaten raw or cooked with fried meat

 

 

Winged Bean

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Common Names: Winged Beans

Botanic Name: Psophocarpus tetragonolobus

Tok Pisin: Asbin

Uses: Roots, leaves pods, flowers and seeds are eaten

Photo: Bruce French, 2006, Food Plants International, Tasmania

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Collaborators

Contact: Claire Webb Charles Darwin University Project Coordinator claire.webb@cdu.edu.au

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