Yam and Plantain Scoop

Preparation 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. Cooks' NoteThe 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. From Foods From Across Africa © 2016 by Duval Timothy, Jacob Fodio Todd, and Folayemi Brown. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.

Preparation 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. Cooks' NoteThe 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. From Foods From Across Africa © 2016 by Duval Timothy, Jacob Fodio Todd, and Folayemi Brown. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.