Papua New Guinea's cuisine is a vibrant blend of traditional and modern influences, reflecting its diverse cultures and abundant natural resources. Staple foods include root vegetables like taro, sweet potatoes, and yams, often cooked in earth ovens. Sago, derived from the sago palm, is a common carbohydrate source. Seafood is plentiful, with fish and shellfish frequently featured in meals. The use of coconut milk and tropical fruits like bananas and papayas adds richness and flavor. Traditional dishes are often prepared with minimal seasoning, allowing the natural flavors of the ingredients to shine.