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Yams are a fundamental part of Torres Strait cooking — and chef Nornie Bero introduces us to one of their traditional stews, sop sop, which heroes not only the yam, but several hearty, satisfying root veggies!

You will need

Serves 6

  • 500g peeled cassava, cut into chunky cubes
  • 500g white sweet potato, cut into chunky cubes
  • 500g peeled Japanese pumpkin (squash), cut into chunky cubes
  • 500g taro, cut into chunky cubes
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 500ml coconut cream
  • 1 litre coconut milk
  • 250ml vegetable stock
  • 2 tablespoons celery salt

To serve:

  • Steamed white rice

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10 mins to prep

40 mins to cook

  1. Step 1

    Place onion and oil in a large saucepan and sweat down for a minute. Add the cassava, sweet potato, pumpkin and taro.

  2. Step 2

    Add the coconut cream and milk (use both — each one adds a distinct consistency!), along with the stock and celery salt.

  3. Step 3

    Cover and simmer gently over a low heat until the vegetables have cooked through — the pumpkin will have broken down and fallen apart, effectively becoming part of the creamy liquid.

  4. Step 4

    Serve alongside cooked rice :)

Recipe: Nornie Bero

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