Vanuatuan Tuluk Beef Yam Parcels

Ingredients

• 1 1/4 lb yam or waxy potato, peeled and finely grated
• 12 oz lean ground beef
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, minced
• 3 ripe tomatoes, diced
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat the oil in a skillet over medium-high heat and brown the ground beef for 6 to 8 minutes, breaking it up, until no pink remains and the pan base has browned.
2. Add the onion and cook for 5 minutes, then the garlic, ginger, and chili for 30 seconds. Add half the tomatoes and cook for 5 minutes until thick and dry. Season and let it cool completely.
3. A cooled, dry filling is essential; hot or wet filling turns the grated yam to slurry and the parcels will not hold.
4. Grate the yam finely and squeeze it lightly in a cloth to remove excess water, then mix it with 1/2 cup of the coconut milk and the salt into a thick, sticky paste.
5. Cut four large squares of banana leaf or foil. Spread a quarter of the yam paste into a rectangle on each, spoon the beef filling down the centre, and use the leaf to fold the yam over and enclose it.
6. Wrap each into a tight parcel and crimp the edges firmly so no steam escapes.
7. Set them on a rack over 2 inches of simmering water, cover, and steam for 40 to 45 minutes, topping up the water as needed, until the yam is firm, set, and slightly translucent.
8. Open the parcels away from your face, spoon over the remaining tomatoes and coconut milk warmed together, and serve with the cilantro and lemon wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.