Yam And Plantain Scoop Food

YAM AND PLANTAIN SCOOP

Yam and Plantain Scoop image

This recipe warms the heart of my big sister, Omolola. She insists that she can't make it like I can, but I reckon she just likes being pampered once in a while. Don't we all. Yam can be a little dry on its own but this mash is silky smooth, with the coconut giving it a richness.

Provided by Duval Timothy

Categories HarperCollins Sweet Potato/Yam Plantain Side Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 pound puna yam
1 black plantain
2 tablespoons extra-virgin coconut oil
1 teaspoon ground white pepper
1 teaspoon fine sea salt

Steps:

Peel the yam, removing all the dark outer bark. Some tubers have woody bark running to the core in some areas. Remove it, preserving as much flesh as possible. Slice the yam into 3/4 inch discs, halve, then quarter. Put in a pot and cover with cold water. Bring to a boil and simmer for 8 minutes.
Top and tail the plantain, then make a skin-deep incision along the spine. Peel and cut into 4 even pieces, crosswise. Add to the pan of simmering yam and leave for another 8 minutes. Add a little more warm water if the plantain and yam are not sufficiently covered.
In the meantime, measure out the coconut oil and seasoning.
Check if the yam is done by removing a piece and inserting a fork. If you can do so with relative ease, it's ready. Yam is robust and can withstand "overcooking," so don't worry if any pieces have boiled inconsistently. Check the plantain by removing one piece and halving it crosswise on a cutting board. You want each piece to be the same bright yellow as the outside through the cross section.
When both yam and plantain are ready, drain in a colander and return them to the dry pan. Working quickly, add the coconut oil and mash thoroughly while hot. It usually takes 2 to 3 minutes to achieve a smooth consistency. Season with the salt and white pepper and mash one last time. I like to use a fork for this part.
Ball with an ice cream scoop and serve immediately.

POTATO AND PLANTAIN CURRY

Potato and Plantain Curry image

This is a medium to spicy green vegetarian curry. You can adjust spice by adding or subtracting chillies to puree. Goes well with rice and naan.

Provided by Dominick and Amanda

Categories Curries

Time 50m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

2 medium sweet onions
4 garlic cloves (more or less to taste)
1 inch ginger
2 green chilies (more or less to taste)
2 tablespoons fresh cilantro
1/4 teaspoon salt (more or less to taste)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
2 cups water
2 green plantains (peeled, chopped to 1/2 - 1)
2 large potatoes

Steps:

Put first five ingredient in food processor and puree.
Heat oil medium in saucepan and add next four ingredients cook on medium 3-5 minutes.
Add puree to pan; cook 5 - 7 minutes.
Add water, potatoes, and plantain. Boil, then reduce heat to simmer for 30 minutes.
When potato and plantain are soft, scoop some out and mash in a separate bowl.
Mix the mashed back into the pot to thicken the sauce.
Simmer for 5 more minutes, then serve.

Nutrition Facts : Calories 233.5, Fat 0.6, SaturatedFat 0.2, Sodium 134, Carbohydrate 56, Fiber 6, Sugar 14.7, Protein 5

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