METHOD

1. Peel the yams and cut into 2cm cubes.
2. Place into a pot of boiling water, cook for about 10-15mins. Remove from pot, allow to steam dry and mash.
3. While the yams are cooling place choko (unpeeled) into a pot of boiling water and cook for ten minutes then remove from pot.
4. Remove skin from choko and cut in half. Remove the seed and scrape out enough flesh to make a small well.
5. Finley dice the onion, capsicum and spring onion. (Add method to ingredients).
6. Crush garlic, turmeric and ginger and stir fry in vegetable oil.
7. Add grated carrot, capsicum and spring onion to pan and stir fry lightly.
8. Mix the mashed yam with sautéed garlic, turmeric, carrot, ginger and spring onion, add salt and pepper to taste.
9. Grate coconut and squeeze for coconut milk. (you can use a tin of coconut cream) Cook for five to 8 minutes in a small pot until thick.
10. Place mashed yam mixture into the scooped out Choko and top with the thickened coconut milk place in a hot oven for 5 minutes.
11. For the sauce, blend island cabbage, cooked yam, onion, garlic, turmeric, ginger, coconut milk and salt and pepper.
12. Pour over top of choko stuffed with yam.