A beautiful side dish to accompany many tropical dishes, this island feature can also be done with various root vegetables such as taro and cassava depending on availability. A more traditional method includes cooking the sop sop in a pot with banana leaves encased around the inside to infuse the flavor.
This dish can be used instead of mashed potato.
Cooking time: 30mins | Feeds: 8 | Difficulty: easy | Spicy: none
- 1kg Sweet potato
- 1kg Pumpkin
- 1 x Banana
- 1 x can of coconut cream (350mls)
- 1 x cup of water
1. Peel and dice sweet potatoes, pumpkin and banana. Make sure the sweet potato and pumpkin are cut into sharp angled flint like pieces so the thin edges can break off and dissolve to thicken the zoora (sauce).
2. Place all vegetables into deep saucepan or pot and pour in can of coconut milk and water. Do not fill to cover the vegetables, you want to fill it enough so some of the pieces are sticking above the water.
4. Once boiling, put on a medium heat and allow to simmer covered for 15mins.
5. When vegetables have started to soften, stir with a spoon to break up some of the thin corners. This will create a thickness in the coconut milk. You also want to make sure the banana is dissolved and stirred evenly through.
7. Once you are happy with the consistency serve immediately.