2 Orange Kumala (about the size of a fist) 2 Purple Kumala (about the size of a fist) 2 pieces of Uvi (local white Yam) the same amount as Kumala 3 Green Bananas 1 bunch of water cress 1 handful of Green Beans 1 container of lumi cubi ( precooked in coconut milk, you can buy from your local markets) optional
For the Dressing: 1 cup coconut cream 2 tablespoons lime juice 1 teaspoon jeera toasted till brown in a pan without oil 1 teaspoon fresh turmeric 1 teaspoon crushed garlic
Cook the kumala (orange and purple), uvi and green bananas in boiling water, peel while still hot. Cut into cubes.
Blanche green beans for 5 minutes.
Take young leaves from watercress and combine all of the ingredients to make salad, dress with coconut dressing (see below)and combine to ensure all ingredients are covered. Put lumi around salad.
For the Dressing:
Place all the ingredients in an air tight jar, shake well. Finish with cubed lumi squares to replicate the traditional boiled eggs that top a potato salad