Making Kumala (AKA: sweet potato) Mashers
Peel Kumala
Wash Kumala and put in pot with water just covering pieces
Light Fire (Keep strong flame)
Cover pot and sit on fire until boils and kumala is fork tender.
While Boiling:
Peel skin off coconut (I cannot do this yet, but my mama or papa use this sharp stick)
Break Coconut with Bushknife (whack it with blunt side of knife- there is a special place and technique which is hard to describe without showing you a coconut)
“Scratch” coconut to remove fruit (creating coconut flakes) in to a bowl
scratcher:
Let Mr. Pussy eat some coconut
Once kumala is soft, pour out all water.
“Milk” coconut in to a seperate saucepan (squeezing the coconut shavings until the milk comes out, can use a piece of cloth or coconut husks to help do this. the idea is to avoid getting coconut pieces in with the milk)
Add chopped garlic and green onion (‘salat’) to the milk
Place the pan over medium fire until the milk simmers- wait around 2 minutes. remove from fire
Add coconut mixture to kumala and mash with fork until smooth.
Finis!!
(Can add all kinds of goodies to this. The coconut milk/garlic mixture tastes really rich- alllmost as good as butter. Kumalas come in a few colors- red, white, and orange (like American sweet potatoes). I like the orange best because they are a bit smoother when cooked.
