Pitpit | FoodieAtlas

Ingredients

4-6 pitpit stalks (native to Papua New Guinea, also known as "sago palm" or "sago shoot")
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 large tomato, diced
1 cup coconut milk
1 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1 teaspoon dried thyme or fresh herbs (optional)
Fresh cilantro or parsley for garnish (optional)

Peel and trim the pitpit stalks. Slice them into bite-sized pieces.

If using fresh pitpit, boil the pieces in water for about 15-20 minutes, or until tender. Drain and set aside.

Heat the vegetable oil in a large skillet or pan over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the chopped bell pepper and diced tomato. Cook for another 5 minutes, stirring occasionally.

Add the prepared pitpit pieces to the skillet. Stir well to combine with the vegetables.

Pour in the coconut milk and soy sauce. Stir to mix everything together.

Season with ground black pepper, salt, and dried thyme (if using).

Simmer for 10-15 minutes, or until the flavors are well combined and the pitpit is heated through.

Garnish with fresh cilantro or parsley if desired.