Yam and Plantain Scoop

Ingredients

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

Instructions

1. 1

   Peel the yam, removing all the dark outer bark.

2. 2

   Some tubers have woody bark running to the core in some areas.

3. 3

   Remove it, preserving as much flesh as possible.

4. 4

   Slice the yam into 3/4 inch discs, halve, then quarter.

5. 5

   Put in a pot and cover with cold water.

6. 6

   Bring to a boil and simmer for 8 minutes.

7. 7

   Top and tail the plantain, then make a skin-deep incision along the spine.

8. 8

   Peel and cut into 4 even pieces, crosswise.

9. 9

   Add to the pan of simmering yam and leave for another 8 minutes.

10. 10

    Add a little more warm water if the plantain and yam are not sufficiently covered.

11. 11

    In the meantime, measure out the coconut oil and seasoning.

12. 12

    Check if the yam is done by removing a piece and inserting a fork.

13. 13

    If you can do so with relative ease, it’s ready.

14. 14

    Yam is robust and can withstand “overcooking,” so don’t worry if any pieces have boiled inconsistently.

15. 15

    Check the plantain by removing one piece and halving it crosswise on a cutting board.