Yam And Plantain Scoop

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   ["Peel the yam, removing all the dark outer bark. Some tubers have woody

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   bark running to the core in some areas. Remove it, preserving as much

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

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   Put in a pot and cover with cold water. Bring to a boil and simmer for

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

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   Peel and cut into 4 even pieces, crosswise. Add to the pan of simmering

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   yam and leave for another 8 minutes. Add a little more warm water if the

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   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

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   can do so with relative ease, it's ready. Yam is robust and can withstand

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    ""overcooking,"" so don't worry if any pieces have boiled inconsistently.

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

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    cutting board. You want each piece to be the same bright yellow as the

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    outside through the cross section.", "When both yam and plantain are ready, drain in a colander and return

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    them to the dry pan. Working quickly, add the coconut oil and mash

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    thoroughly while hot. It usually takes 2 to 3 minutes to achieve a smooth

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    consistency. Season with the salt and white pepper and mash one last time.

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    I like to use a fork for this part.", "Ball with an ice cream scoop and serve immediately."]

* Per serving · 4 servings · Values may vary.