Seychellois-style Bamboo Shoot Stew

Ingredients

While the original Filipino Adobong Labong is typically cooked with soy sauce and vinegar, the Seychellois-style Bamboo Shoot Stew takes a different approach by incorporating Seychellois spices and coconut milk. This adaptation infuses the dish with the distinct flavors of Seychelles, creating a unique and tantalizing culinary experience. We alse have the original recipe for Adobong labong, so you can check it out.

• 500g (1.1 lb) bamboo shoots, sliced 500g (1.1 lb) bamboo shoots, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 teaspoons Seychellois curry powder 2 teaspoons Seychellois curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 cup vegetable broth 1 cup vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the sliced bamboo shoots to the pot and stir-fry for a few minutes until they start to soften.
3. 3.
   Sprinkle Seychellois curry powder, turmeric powder, and paprika over the bamboo shoots. Stir well to coat the shoots evenly with the spices.
4. 4.
   Pour in the coconut milk and vegetable broth. Add the bruised lemongrass stalks. Season with salt to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the bamboo shoots are tender.
6. 6.
   Remove the lemongrass stalks before serving. Garnish with fresh cilantro.
7. 7.
   Serve the Seychellois-style Bamboo Shoot Stew hot with steamed rice or breadfruit.

Treat your ingredients with care...

• Bamboo shoots — Make sure to thoroughly wash and peel the bamboo shoots before slicing them. If using fresh bamboo shoots, blanch them in boiling water for a few minutes to remove any bitterness.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the stew.
• If you can't find fresh bamboo shoots, you can use canned bamboo shoots as a substitute.
• To enhance the flavor, marinate the bamboo shoots in the spice mixture for 30 minutes before cooking.
• Adjust the consistency of the stew by adding more vegetable broth if desired.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Seychellois-style Bamboo Shoot Stew in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or breadfruit to soak up the flavorful broth.

Presentation advice

To elevate the presentation, place a lemongrass stalk on top of each bowl as a decorative element. Serve the stew with a side of steamed vegetables for added color and texture.