Boiled Yam with Coconut Cream (Kehp me Waini)
The Quirky Foodster Team
Ingredients
- Yam, peeled and cut into chunks — 600 g (1.3 lb)
- Coconut cream — 1 cup (240 ml / 8 fl oz)
- Of salt — pinch
Method
- Boil the yam chunks in salted water for 20–25 minutes until fork-tender.
- Meanwhile, warm the coconut cream gently in a small saucepan with a pinch of salt, without letting it boil hard.
- Drain the yam and arrange on a serving plate.
- Pour the warm coconut cream over the top just before serving.
Introduction: Tender boiled yam served with a drizzle of warm coconut cream, a simple, satisfying starch side found at most island meals.
Cultural Background: Yam is one of the most valued crops across the Federated States, and this simple preparation lets its natural flavour and texture shine, commonly served alongside fish or meat mains.
Tips: Check the yam’s tenderness with a fork, as cooking time can vary with the size of the pieces. Keep the coconut cream at a gentle simmer, not a hard boil, to avoid splitting.
Variations: Mash the yam lightly and mix through with the coconut cream instead of pouring it over. Add a pinch of grated ginger to the coconut cream.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat the yam by steaming briefly; warm the coconut cream gently over low heat.
Nutrition: Per serving (approx.): 240 kcal, 3 g protein, 12 g fat, 32 g carbohydrate.
FAQs:
Q: Can I use taro instead of yam?
A: Yes, taro can be prepared the same way.
Q: Is the coconut cream sauce sweet?
A: It’s lightly seasoned rather than sweetened, letting the
- Yam, peeled and cut into chunks — 600 g (1.3 lb)
- Coconut cream — 1 cup (240 ml / 8 fl oz)
- Of salt — pinch
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