Yam and Plantain Scoop
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.
The most effective way to store excess yam is to peel the tubers, slice into discs, and freeze it in portions. You can boil it from frozen when you’re ready to use it.
Recipe information
Total Time
30 minutes
Yield
Serves 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
In the meantime, measure out the coconut oil and seasoning.
Step 4
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.
Step 5
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.
Step 6
Ball with an ice cream scoop and serve immediately.
