- 1
- 5 mins
- 20 mins
Ingredients
- 2 lb of Yautia/Malanga/Dasheen/Taro/Eddoe
- 1 medium onion
- 2 small scallion stalks
- 3 garlic cloves, chopped
- 1 tsp of thyme
- 1/2 cup of coconut milk (see post)
- 4-6 cups of vegetable stock (see post)
- pepper and himalayan pink salt (according to taste)
- 1 tbsp of coconut oil
- pinch of nutmeg
Preparation
Step 1
Instructions
Begin to peel, cut and thoroughly rinse the dasheen (yautia).
Pour the vegetable stock into a medium saucepan with the dasheen pieces.
Bring to the boil before reducing the flame to medium-low heat then cover with the lid.
Cook the dasheen until tender, prick with a folk to determine tenderness (should take roughly 8-10 minutes).
Meanwhile sautee the onions and garlic on low-medium heat until slightly golden.
Add the sauteed ingredients to the saucepan and stir.
Continue to simmer for a further 5 minutes and season with the pink salt, pepper and thyme.
Finally stir into the coconut milk.
Carefully transfer the hot contents into a food processor or blender. You want to achieve a smooth consistency.
Once a smooth consistency is achieved either serve with a pinch of nutmeg or pour the cream into a saucepan to heat further before serving with the nutmeg garnish.
Instructions