4 small sweet potatoes (200 grams each)
2 spring onions
1 tomato
3/4 cup dark green leaves
1/2 cup peanuts
1/4 medium pineapple, chopped
2 coconuts
Peel and wash the sweet potatoes. Cut into small pieces. Wash and
chop onions, tomato and dark green leaves. Grate the coconut and save the
coconut shell. Prepare coconut cream.
Put all the vegetables, peanuts, fish or meat, and pineapple inside half
the shell. Pour coconut cream over the vegetable mixture. Put the other half
of the shell on the top and tie tightly in place. Steam in a pan of water for
about 45 minutes or bake in an earth oven. Serve in the shell.
Variation: Substitute chopped fish or corned beef for peanuts to
decrease fat and increase protein.
Note: High in saturated fat. To reduce, replace up to half of coconut
cream with whole or low fat milk.
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