Pit Pit in Coconut Cream is a traditional Fijian recipe for a classic dish of tender silvergrass stems that are steamed to cook and served in a coconut milk with tomato, spring onion and ginger. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Pit Pit in Coconut Cream.
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Pit pit is the Pacific islander and Papuan name for the wild sugarcane relative, Miscanthus floridulus the Pacific island silvergrass. It grows in the wilds of Papua's uplands and across a wide region of Oceania. The mature stalks are used for fencing and the immature stalks are eaten as food, as in this recipe. This grass is also native to parts of eastern and southeastern Asia, including China, Laos, Vietnam, Myanmar, and Peninsular Malaysia on the Asian mainland, and to Japan, the Ryukyu Islands, Taiwan, Hainan, the Philippines, Sumatra, Java, the Lesser Sunda Islands, Sulawesi, Maluku, and New Guinea, the Bismarck Archipelago, Solomon Islands, Vanuatu, New Caledonia, and Fiji, as well as parts of Micronesia (Caroline Islands, Marshall Islands, and Gilbert Islands) and Polynesia (Cook Islands, Marquesas Islands, Niue, Samoan Islands, Society Islands, Tonga, the Tuamotu Archipelago, Tubuai Islands, and Wallis and Futuna).
Pit pit in coconut cream is a traditional dish that originates from the highland of Papua New Guinea, but which has spread through much of the islands of Oceania. This simple yet flavourful recipe combines the tender pit pit stalks with creamy coconut milk, creating a delicious and satisfying dish. The dish is often prepared during special occasions and celebrations, showcasing the unique flavours of the region.
Ingredients:
12 pieces of pit pit (edible Miscanthus floridulus stalks)
750ml of coconut milk
1 spring onion, sliced into thin rings
2 tomatoes
1/2 tsp of grated ginger
1/2 tsp of salt (or to taste)
Method:
Strip the tough outer leaves from the pit pit stalks then cut into even-sized lengths (about 3cm). Bring a pan of water to a boil and sit a steamer basket on top. Add in the Pacific island silvergrass pieces and the tomatoes and steam for 15-20 minutes, until the pit-pit is tender.
Remove from the steamer basket and chop the tomatoes, removing the skins (discard these).
Pour the coconut milk into a pan and bring to a simmer. Stir in the steamed pit-pit pieces, spring onion, chopped tomatoes, ginger and add salt to taste. Simmer for 5 minutes until everything is heated through and serve.
Serve accompanied by steamed rice as a vegetarian meal or use as an accompaniment to barbecued fish or chicken.
Texturally you could substitute asparagus or green beans for the pit-pit. though the flavour will not be the same.
Add diced carrots or bell peppers for added colour and flavour. Substitute coconut milk with coconut cream for a richer sauce.
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