Yams are a fundamental part of Torres Strait cooking — and chef Nornie Bero introduces us to one of their traditional stews, sop sop, which heroes not only the yam, but several hearty, satisfying root veggies!
You will need
Serves 6
- 500g peeled cassava, cut into chunky cubes
- 500g white sweet potato, cut into chunky cubes
- 500g peeled Japanese pumpkin (squash), cut into chunky cubes
- 500g taro, cut into chunky cubes
- 1 onion, diced
- 1 tablespoon olive oil
- 500ml coconut cream
- 1 litre coconut milk
- 250ml vegetable stock
- 2 tablespoons celery salt
To serve:
- Steamed white rice
Recipe: Nornie Bero
Directions
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Step 1
Place onion and oil in a large saucepan and sweat down for a minute. Add the cassava, sweet potato, pumpkin and taro.
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Step 2
Add the coconut cream and milk (use both — each one adds a distinct consistency!), along with the stock and celery salt.
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Step 3
Cover and simmer gently over a low heat until the vegetables have cooked through — the pumpkin will have broken down and fallen apart, effectively becoming part of the creamy liquid.
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Step 4
Serve alongside cooked rice :)
Recipe: Nornie Bero
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