Panamanian-Style Stewed Bamboo Shoots

Ingredients

In this Panamanian adaptation, we infuse the stewed bamboo shoots with tropical flavors commonly found in Panamanian cuisine. We replace some of the traditional Japanese ingredients with Panamanian staples such as coconut milk, cilantro, and lime juice. These additions give the dish a distinct tropical twist, making it a unique and delicious Panamanian culinary experience. We alse have the original recipe for Stewed Spring Bamboo Shoots, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 lb (450g) bamboo shoots, sliced 1 lb (450g) bamboo shoots, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 tomato, diced 1 tomato, diced
• 2 tablespoons cilantro, chopped 2 tablespoons cilantro, chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant.
3. 3.
   Add the sliced bamboo shoots, red bell pepper, and diced tomato to the pot. Stir well to combine.
4. 4.
   Pour in the coconut milk and add the cumin, paprika, salt, and pepper. Stir to mix the ingredients.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the bamboo shoots are tender.
6. 6.
   Stir in the chopped cilantro and lime juice. Adjust the seasoning if needed.
7. 7.
   Remove from heat and let the stewed bamboo shoots sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Panamanian-style stewed bamboo shoots hot with fluffy white rice.

Treat your ingredients with care...

• Bamboo shoots — If using fresh bamboo shoots, blanch them in boiling water for a few minutes before slicing. If using canned bamboo shoots, rinse them thoroughly before adding to the stew.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of hot sauce.
• Garnish the stewed bamboo shoots with fresh cilantro leaves for an extra burst of flavor.
• Serve with a squeeze of lime juice on top for added tanginess.
• If you prefer a thicker consistency, simmer the stew uncovered for a few extra minutes.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Panamanian-style stewed bamboo shoots as a main dish accompanied by fluffy white rice. The rice will help absorb the flavorful broth and provide a satisfying balance to the dish.

Presentation advice

Present the stewed bamboo shoots in a shallow bowl, allowing the vibrant colors of the dish to shine through. Garnish with a sprig of fresh cilantro and a lime wedge for an appealing and appetizing presentation.