Pitpit Aigir

Pitpit Aigir
– Recipe By Chef Julz Henao

Pitpit is the edible stalk of wild cane that grows rampantly in PNG. Today I used it as the star in my aigir recipe as a meat substitute. Pitpit is high in protein and calcium, and has many cooking methods in PNG cuisine. To try out my pipit aigir recipe, keep reading!

  • 3 pitpits
  • 15 cherry tomatoes
  • 2 eggplant
  • Bunch of Aupa
  • Pumpkin tips
  • Aibika
  • 3 onions
  • 4 cloves garlic
  • 3 tablespoons ginger
  • 2 coconuts
  • Salt to taste
  • Pepper to taste
  • Olive oil
  • Bowl of desiccated coconut
  • Husk the pitpit and prepare the leafy vegetables by cutting off the stems and stalks and then rinsing them thoroughly.
  • Roughly chop the tomatoes into halves and eggplants into quarters. Chop the onions into strips and ginger and garlic roughly into small cubes.
  • Scrape the coconuts and allow to rest in its milk.
  • Place a pan on heat and oil liberally. Place the eggplants face down into the pan and add salt and pepper.
  • Once the eggplants start to char and turn brown, remove from the heat.
  • Add the onions into the pan and allow to caramelise. Once the onions start to turn translucent, add in the ginger and garlic.
  • Once caramelised, start to add in your leafy greens, tomatoes, eggplant and pitpit.
  • Sprinkle with salt and pepper. Start to squeeze the coconuts and extract its milk. Pour the milk into the pan through a strainer. For the remaining coconut, tip it out into a towel and bring up the corners together. Twist and squeeze the milk from the coconut straight into the pan.
  • Allow to come to a boil and then sprinkle with coconut.
  • Serve hot and enjoy!

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