Entree: Papua New Guinea – National Cuisine – Yam and Coconut (Stewed yam cooked in a rich coconut milk sauce with aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 lb (900 g) yams, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 1 medium onion (about 150 g), thinly sliced
- 2 cloves garlic (about 6 g), minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 cups (480 ml) coconut milk (canned or fresh)
- 1 cup (240 ml) water or light fish stock
- 1–2 small bird’s eye chilies (about 6–12 g), thinly sliced, or to taste
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) brown sugar or palm sugar (optional)
- 1 tbsp (15 ml) lime juice (optional)
- 1/2 cup (15 g) chopped fresh cilantro or green onion for garnish

Instructions

1. Heat the coconut oil in a large saucepan over medium heat until shimmering.
2. Add the sliced onion and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and ginger and cook until fragrant, about 30 seconds.
3. Add the cubed yams and toss to coat in the aromatics for 1–2 minutes.
4. Pour in the coconut milk and water (or fish stock), add the sliced chilies, salt, pepper, and sugar if using. Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer until the yams are very tender and the sauce has slightly thickened, about 20–25 minutes. Stir occasionally and add a splash of water if the sauce reduces too quickly.
6. Taste and adjust seasoning with more salt, pepper, or lime juice for brightness.
7. Serve hot garnished with chopped cilantro or green onion. This goes well with boiled root vegetables or plain rice.