Pit Pit Bamboo Shoot Stew

Pit pit is a sweet, nutty wild bamboo shoot prized across the highlands and coasts of Papua New Guinea, where it is slow-simmered with coconut cream and leafy greens into a comforting one-pot stew. This home-style version pairs the tender shoots with chicken for a hearty meal that captures the earthy, lightly sweet character of island cooking. Serve it ladled over steamed rice or alongside boiled sweet potato for an authentic touch.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 16 gCarbs
• 5 gFiber
• 6 gSugar
• 35 gProtein
• 640 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 22 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the stew base

• 1 lb (450 g) fresh pit pit bamboo shoots, trimmed and sliced 1/4-inch thick (or substitute young bamboo shoots)
• 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch chunks
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons vegetable oil
• 1 large ripe tomato, diced
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the coconut finish

• 1 cup thick coconut cream (well-stirred, not light coconut milk)
• 1/2 cup water
• 4 cups loosely packed spinach or aibika (PNG taro) leaves, stems removed
• 1 small red chili, thinly sliced (optional)
• 1 tablespoon fresh lime juice
• Steamed jasmine rice or boiled sweet potato, to serve

Directions

1. Prepare the bamboo shoots: peel away any tough outer husks, slice diagonally, and simmer in salted boiling water for 10 minutes to draw out bitterness. Drain and rinse; set aside.
2. Heat the oil in a heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring, until soft and translucent, about 4 minutes.
3. Stir in the garlic and ginger and cook for 30 seconds until fragrant. Add the chicken chunks and brown lightly on all sides, about 5 minutes.
4. Add the diced tomato, salt, and pepper. Cook, stirring, until the tomato breaks down and coats the chicken, about 3 minutes.
5. Add the blanched bamboo shoots and the 1/2 cup water. Bring to a gentle simmer, cover, and cook for 15 minutes, or until the bamboo is fork-tender and the chicken is cooked through.
6. Stir in the greens and the optional sliced chili, cooking just until wilted, about 2 minutes.
7. Pour in the coconut cream and simmer uncovered for 3 to 4 minutes more, just to heat through — do not let it boil vigorously or the cream may separate.
8. Remove from the heat, squeeze in the lime juice, taste, and adjust the salt. Serve hot in shallow bowls over steamed rice or with boiled sweet potato on the side.

Cook’s Notes

• If true pit pit is unavailable, look for canned bamboo shoots (drained and rinsed) or fresh young bamboo — both work, though pit pit has a uniquely sweet, almost corn-like flavor.
• Always pre-boil bamboo shoots for 8 to 10 minutes to remove natural cyanogenic compounds and any grassy bitterness, especially with wild-harvested shoots.
• Use full-fat canned coconut cream (refrigerated overnight is even better) for the richest mouthfeel; stir, but do not boil, once added.
• For an even more traditional PNG flavor, swap the chicken for smoked mackerel or smoked pork and skip the extra salt.
• Aibika leaves (PNG taro greens) are the classic choice, but baby spinach or sweet potato leaves make excellent, widely available substitutes.

More Papua New Guinea Recipes You’ll Love

Craving more flavors from Papua New Guinea? Try these traditional recipes:

• Earth Oven Pork and Root Vegetables
• Papua Sago Coconut Pudding
• Papua New Guinea Baked Sweet Potato with Coconut-Lime Drizzle

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