Ampesi (Boiled Yam & Plantain with Kontomire)

Ingredients

• 1 large puna yam (about 1.5 lbs), peeled and cut into chunks
• 3 green (unripe) plantains, peeled and cut into thick slices
• Water for boiling
• 1 tsp (5 ml) salt
• Garden egg stew or kontomire stew for serving (see separate recipes)

Instructions

1. Peel the yam and cut into 2-inch chunks. Rinse in cold water.
2. Peel the green plantains by scoring the skin lengthwise and removing it. Cut into thick slices.
3. Place the yam chunks in a large pot and cover with water. Add salt.
4. Bring to a boil and cook for 10 minutes.
5. Add the plantain slices to the pot with the yam. Continue boiling together for 15-20 minutes.
6. Test doneness by piercing with a fork - both yam and plantain should be tender but not mushy.
7. Drain and arrange on a serving plate.
8. Serve hot with garden egg stew, kontomire stew, or palava sauce ladled over or alongside.

Tips & variations

• Use puna yam (white yam), not sweet potato. The yam should be firm and white inside - avoid any parts that are discolored or spongy. Green plantains are essential - ripe yellow plantains are too sweet for ampesi. Cut the yam into even-sized pieces for uniform cooking. Some people add cocoyam, sweet potato, or cassava alongside the yam and plantain for variety.