Yellow Yam & Plantain Dumplings in Tomato Sauce with Sesame

Maricel Presilla, Gran Cocina Latina: The Food of Latin America - October 23rd, 2013

Adapted from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

For 4 servings

Dumplings:

  • 1 Tbsp. lime juice, freshly squeezed
  • 1 tsp. salt
  • 1 1/2 lbs. yellow Guinea yam, peeled and cut into 2” chunks
  • 1 half-ripe plantain (about 11 oz.), unpeeled, cut into 3 sections
  • 4 cloves garlic, mashed to a paste
  • 2 Tbsps. extra-virgin olive oil
  • black pepper, freshly ground
  1. Bring juice, 1 tsp. salt, and 2 1/2 qts. water to a boil in a large pot; add yam; cook 30 minutes; remove from heat.

  2. Place plantain in another pot; cover with water; bring to a boil; cook until tender (about 20 minutes); remove from heat.

  3. Drain both yam and plantain; peel plantain; mash yam and plantain into coarse puree in a mortar with a pestle or in a bowl with a potato masher; add garlic and oil; season; mix with wooden spoon; shape into 12  2-oz. balls; place balls on baking sheet; reserve.

Tomato sauce:

  • 3 Tbsps. extra-virgin olive oil
  • 4 cloves garlic, mashed to a paste
  • 1 sm. onion, finely chopped
  • 1 sm. green pepper or 2 cubanelle peppers, cored, seeded, and finely chopped
  • 6 med. plum tomatoes, peeled, seeded, and roughly chopped, or 1 16-oz. can plum tomatoes, drained and roughly chopped
  • 1 tsp. salt
  • 1/4 tsp. ground allspice
  • 2 cups chicken stock
  • 2 Tbsps. sesame seeds, toasted
  1. Heat oil in 12” skillet set over medium heat; add garlic; cook, stirring occasionally, until brown (about 40 seconds); add onion; cook, stirring occasionally, until softened (about 4 minutes); add pepper; cook 1 minute; add tomatoes, salt, and allspice; cook, stirring frequently, 5 minutes; add stock; bring to a boil; reduce heat to medium; add dumplings, shaking skillet to moisten dumplings evenly; cook until heated through (about 3 minutes); remove from heat; reserve (keep warm).

  2. To serve, divide dumplings and sauce among bowls; garnish with sesame seeds.