Curried Taro Yam Breadfruit Recipes

CURRIED TARO, YAM, BREADFRUIT

Steps:

• Peel vegetable(s), cut into pieces and steam or boil until half cooked.
• Cool and cut into 1/2" cubes. Heat butter and oil in large pot or fry pan.
• Add ginger and garlic and stir-fry over low heat for 2-3 minutes.
• Add the prepared vegetables and spices, tossing the spices until well mixed before adding.
• Put a lid on the pan and steam for a few minutes.
• Season to taste.

ASARO (YAM AND PLANTAIN CURRY)

Steps:

• Heat a medium pot, large saucepan or Dutch oven over medium. Pour in the neutral oil, add the sliced shallots and cook, stirring frequently, until shallots are caramelized and golden brown, about 5 minutes. Remove shallots from the oil and allow to drain on paper towels or a cooling rack. Season with salt and set aside.
• Drain all but 2 tablespoons of the cooking oil out of the pot. (Reserve extra oil for another use.) Over medium-low heat, add the garlic, ginger and turmeric to the pot and sauté until softened and fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly, for an additional 2 minutes or until it begins to stick to the bottom of the pot.
• Drop in the chile and add the whole peeled tomatoes with their juices, crushing the whole tomatoes with your hands as they go in. Stir to combine ingredients and dissolve the tomato paste, then add 3 cups water and bring to a boil over high heat.
• Once boiling, season with salt, reduce heat to medium, add the yams and simmer until the yams are just beginning to soften, about 10 minutes. Add the plantains and cook until both are tender but hold their shape, and the liquid is slightly reduced and thickened, 15 to 18 minutes.
• Stir in the coconut milk and red palm oil, if using, season with more salt and let simmer for another 10 minutes. Add the greens and cook until tender, 2 to 3 minutes.
• To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.

ROASTED BREADFRUIT

Steps:

• Roast the breadfruit whole over charcoal (the best method), or directly over a gas burner.
• Turn the fruit as it begins to char. The roasting takes about an hour.
• When steam starts to escape from the stem end, the breadfruit is done.
• Remove the breadfruit from the fire, and cut a circle at the stem end.
• Scoop out the heart, and discard it.
• Scoop out the meat, or cut off the charred outer skin, and cut the meat into slices, and serve it hot with butter.