Young wild sugarcane flower shoots steamed or sauteed with coconut cream and garlic. This uniquely Melanesian vegetable has a delicate, asparagus-like flavor found nowhere else in world cuisine.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: lime wedge, garlic chips
Accompaniments: steamed rice
Instructions
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1
Remove outer tough leaves from pitpit shoots, keeping the tender inner core and flower head.
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2
If using coastal pitpit, leave the natural leaf sheath on for steaming.
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3
Steam pitpit 8-10 minutes until tender when pierced with a knife.
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4
Meanwhile, heat coconut oil and gently cook garlic 1 minute.
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5
Arrange steamed pitpit on a plate, drizzle with garlic oil and coconut cream.
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6
Season with salt and lime juice. Serve immediately.
Did You Know?
There are two types of pitpit in PNG: coastal pitpit (Saccharum edule) eaten for its flower, and Highland pitpit eaten for its stem. They are different species despite sharing a name.
Chef's Notes
Equipment Tips
- steamer or pan
Garnishing
lime wedge, garlic chips
Accompaniments
steamed rice
The Story Behind Pitpit
Pitpit is one of PNG's most distinctive indigenous vegetables, with no direct equivalent in Western or Asian cuisines. The practice of harvesting and eating wild sugarcane shoots predates agriculture in the region.
Coastal pitpit (Saccharum edule) is prized for its unopened flower head, which is steamed inside its natural leaf sheath. The flavor is subtle, slightly sweet, and often compared to artichoke hearts.
As interest in indigenous foods grows, pitpit is being recognized internationally as a unique Melanesian contribution to global gastronomy.
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