Sides
Batata Mash (Sweet Potato and Coconut Mash)
Ingredients
- 600 g (1.3 lb) sweet potato (batata), peeled and chopped
- 2 tbsp butter
- 60 g (1/2 cup) unsweetened grated coconut
- 1/2 tsp sea salt
- 2-3 tbsp coconut cream
Method
- Boil sweet potato in salted water for 15-20 minutes until fork-tender.
- Drain well and return to the pot.
- Add butter, grated coconut and salt, then mash until mostly smooth with some texture remaining.
- Stir in coconut cream to loosen to a creamy consistency.
- Serve warm as a side dish.
Introduction: Batata, a variety of sweet potato, is one of the more reliable root crops grown in Kiribati's sandy atoll soil.
Cultural Background: Batata, a variety of sweet potato, is one of the more reliable root crops grown in Kiribati's sandy atoll soil. Mashed with coconut, it is a common side dish served alongside grilled fish or meat at everyday family meals.
Tips: Don't over-drain the sweet potato — a little residual moisture helps achieve a creamy mash.
Variations: A traditional variation stirs in a small amount of fresh coconut spathe sap (te karewe) for natural sweetness and a firmer, more portable texture.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat in a covered pot over low heat with a splash of water or coconut cream, stirring often, or microwave covered for 2 minutes.
FAQs:
Q: Can regular potato be used instead?
A: Sweet potato (batata) is traditional and gives the dish its characteristic colour and sweetness.
Q: Is this dish sweet?
A: Mildly sweet from the batata itself; sugar is not typically added.
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