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!
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:
1Place onion and oil in a large saucepan and sweat down for a minute. Add the cassava, sweet potato, pumpkin and taro.
2Add the coconut cream and milk (use both — each one adds a distinct consistency!), along with the stock and celery salt.
3Cover 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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