Recipe:
Sop Sop
Posted in Freshly Picked
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!
Prep:
10
mins
cook
40
mins
serves
6
Easy Peasy
You will need:
- 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
- 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.
- 4Serve alongside cooked rice :)
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