Yam and Plantain Scoop

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This vegan yam and plantain scoop is a beautifully textured side dish that balances the earthy, starchy qualities of puna yam with the subtle sweetness of ripened black plantain. It is a comforting alternative to traditional mashed potatoes, offering a clean, tropical flavour profile thanks to the addition of extra-virgin coconut oil and a hint of white pepper. The contrast between the robust yam and the soft plantain creates a satisfyingly smooth consistency that is both nutritious and filling.

As a versatile plant-based accompaniment, this dish pairs perfectly with spicy stews, grilled vegetables, or pulse-based curries. Using an ice cream scoop to serve not only creates an elegant presentation but also ensures perfect portion control for a family dinner. Rich in complex carbohydrates and essential minerals, this homemade mash is a wholesome way to introduce more West African-inspired ingredients into your weekly vegan repertoire.

Ingredients for Yam and Plantain Scoop

450g puna yam
1 black plantain
2 tablespoons extra-virgin coconut oil
1 teaspoon ground white pepper
1 ملعقة صغيرة من ملح البحر الناعم

How to make Yam and Plantain Scoop

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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.