Entree: Papua New Guinea – Northern Culinary Region – Yam and Banana (A Pacific island casserole of starchy yam and cooking banana gently cooked with coconut milk and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) yam, peeled and cut into 1-inch (2.5 cm) rounds
- 1 lb (450 g) cooking bananas or plantains, peeled and sliced into 1/2-inch (1.2 cm) rounds (about 3 medium)
- 1 1/2 cups (360 ml) coconut milk
- 1 medium yellow onion (about 6 oz / 170 g), thinly sliced
- 2 tbsp (30 ml) coconut oil or palm oil
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 pandan leaves or 2 bay leaves (optional)
- Banana leaves for wrapping or parchment paper (no measurement)
- Fresh cilantro or local green herb for garnish (no measurement)

Instructions

1. Preheat the oven to 375°F (190°C) if baking, or prepare a steamer large enough to hold the wrapped parcel.
2. In a skillet over medium heat, warm the coconut oil and sauté the sliced onion until translucent, about 5 minutes. Stir in the coconut milk, salt, and pepper and bring to a gentle simmer for 2 minutes; remove from heat.
3. In a large bowl, combine the yam rounds and banana slices. Toss gently so pieces are intermixed.
4. On a work surface, lay out overlapping banana leaves (or parchment). Place a layer of yam and banana mixture in the center, add a few spoonfuls of the coconut milk-onion mixture, and tuck a pandan or bay leaf into the center. Continue layering until all ingredients are used, finishing with a small drizzle of remaining coconut milk.
5. Fold the banana leaves tightly around the layered mixture and secure with kitchen twine or fold parchment into a sealed parcel.
6. For oven method: place the parcel on a baking sheet and bake 50–70 minutes, until yam is tender when pierced with a knife. For steaming method: steam the sealed parcel for 60–75 minutes until tender.
7. Carefully unwrap, transfer to a serving platter, sprinkle with chopped cilantro or local herbs, and serve hot so each portion has both yam and banana with sauce.