Wild Game and Traditional Foods of Papua New Guinea: A Culinary Inventory

Papua New Guinea's extraordinary biodiversity and cultural diversity yield a vast traditional diet. The following categories reflect historically and currently consumed species across the country's varied ecosystems—from coastal reefs to highland forests. Note: Many species are protected by national law or CITES; this list documents cultural practice, not legal endorsement.

Mammals

Pigs (domestic & feral), Wild Boar, Deer (introduced), Bandicoots, Possums, Tree Kangaroos, Cuscus (Phalanger), various Rats & Mice.

Birds

Chickens, Ducks, Geese, Turkeys (domestic); Wild: Pigeons, Doves, Rails, Snipes, Woodcock, Pheasants, Grouse, Partridges, Quail, plus numerous forest birds (birds of paradise, hornbills—often ceremonial).

Fish & Seafood

Pelagic/Oceanic: Tuna, Mackerel, Sailfish, Marlin, Swordfish, Wahoo, Mahi-mahi (Dorado).
Reef/Inshore: Snapper, Grouper, Cod, Haddock, Pollock, Whiting, Flounder, Sole, Tilapia, Catfish, Eel.
Freshwater: Barramundi, various catfish, crustaceans.

Shellfish & Crustaceans

Shrimp, Prawns, Crabs (mud, coconut), Lobsters (spiny), Oysters, Clams, Mussels, Scallops, Abalone.

Reptiles & Amphibians

Snakes (pythons, file snakes), Lizards (monitor lizards), Turtles (freshwater & marine—highly regulated), Crocodiles (saltwater & freshwater—protected), Frogs, Toads.

Insects & Invertebrates (Entomophagy)

Grasshoppers, Crickets, Termites (alates), Ants, Bee/Wasp larvae, Caterpillars (e.g., Oryctes), Grubs (sago palm weevil larvae—a prized delicacy), Snails, Earthworms.

Cultural Context

Protein sources vary dramatically: Highlands rely heavily on pigs (ceremonial) and sweet potato; coastal/riverine communities on fish/sago; forest foragers on diverse bushmeat. Sustainability pressures (population, firearms, habitat loss) now threaten many wild populations.