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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."]
