Best Yam And Plantain Scoop Recipes

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.

ASARO (YAM AND PLANTAIN CURRY)

Asaro (Yam and Plantain Curry) image

This recipe is an adaptation of asaro, the Yoruba word for a dish of starchy root vegetables simmered in a seasoned tomato- and chile-based sauce. Regional versions of asaro are served all year round across the south of Nigeria and in other parts of West Africa. Traditionally, the dish is made with the West African yam, but you can also use white or purple taro root or unripe plantains. Here, firm, green plantains are combined with white yams in a sauce rich with caramelized shallots, garlic and ginger. There is a slight but welcome heat from a single red habanero dropped in whole to infuse the stew. Coconut milk and an optional spoonful of red palm oil - a floral, slightly smoky oil that is pressed from the fruit of oil palm trees - round out the flavors, and hearty greens cut the richness. Serve topped with crunchy shallots, fresh herbs and a wedge of lime.

Provided by Yewande Komolafe

Categories dinner, weeknight, soups and stews, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/4 cup neutral oil, such as canola or grapeseed
4 medium shallots, peeled and thinly sliced (about 1 cup)
Kosher salt
4 garlic cloves, smashed and peeled
1 (2- to 3-inch) piece fresh ginger, grated (about 2 tablespoons)
2 teaspoons ground turmeric
2 tablespoons tomato paste
1 whole red habanero or Scotch bonnet chile, pierced all over with a knife
1 (14-ounce) can whole peeled tomatoes with their juices
1 1/2 pounds white or orange yams, peeled and cut into 1 1/2-inch pieces
2 green (unripe) plantains (about 1 pound total), peeled and cut into 1 1/2-inch pieces
1 (13-ounce) can full-fat coconut milk
1 tablespoon red palm oil (optional)
4 cups julienned hearty greens, such as dandelion greens, collards or lacinato kale, tough stems removed
1/4 cup fresh basil leaves, torn
1/4 cup fresh cilantro leaves and tender stems
1 lime, sliced into wedges for squeezing

Steps:

Heat a medium pot, large saucepan or Dutch oven over medium. Pour in the neutral oil, add the sliced shallots and cook, stirring frequently, until shallots are caramelized and golden brown, about 5 minutes. Remove shallots from the oil and allow to drain on paper towels or a cooling rack. Season with salt and set aside.
Drain all but 2 tablespoons of the cooking oil out of the pot. (Reserve extra oil for another use.) Over medium-low heat, add the garlic, ginger and turmeric to the pot and sauté until softened and fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly, for an additional 2 minutes or until it begins to stick to the bottom of the pot.
Drop in the chile and add the whole peeled tomatoes with their juices, crushing the whole tomatoes with your hands as they go in. Stir to combine ingredients and dissolve the tomato paste, then add 3 cups water and bring to a boil over high heat.
Once boiling, season with salt, reduce heat to medium, add the yams and simmer until the yams are just beginning to soften, about 10 minutes. Add the plantains and cook until both are tender but hold their shape, and the liquid is slightly reduced and thickened, 15 to 18 minutes.
Stir in the coconut milk and red palm oil, if using, season with more salt and let simmer for another 10 minutes. Add the greens and cook until tender, 2 to 3 minutes.
To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.