Part 73 (2/2)

2 Scotch bonnet peppers, scored down the sides (see tip)

2 bay leaves

2 sprigs fresh thyme

cup water

1 (15-ounce) can coconut milk

cup fresh corn (from 1 ear of corn)

1 cup cooked kidney beans, or 1 (15-ounce) can, drained and rinsed

cup cooked lima beans, or 1 (8-ounce) can, drained and rinsed

2 ripe yellow plantains that have just begun to blacken, sliced in half lengthwise and cut into - inch pieces

1 tablespoon Jamaican curry powder

FIRST, PREPARE your yuca: Place the yuca in a medium-size stockpot and cover with water until it's submerged. Cover and bring to a boil, add 1 teaspoon of the salt, and lower the heat to medium. Let the yuca boil for about 20 minutes, until tender enough to mash.

Meanwhile, prepare the filling: Preheat a medium-size stockpot over medium-high heat. Place the 2 tablespoons of the oil, onions, green bell pepper, garlic, and ginger in the pot. Saute for about 5 minutes. Add the sweet potatoes, Scotch bonnets, thyme, salt, and water. Cover and cook for about 15 minutes, stirring occasionally, until the sweet potatoes are easily pierced.

Set your oven to broil.

Add the remaining ingredients to the filling mixture in the stockpot and lower the heat. Cook for about 5 more minutes, until everything is heated through. Remove the thyme sprigs, bay leaves, and Scotch bonnets and discard.

By this point, the yuca is probably done. Drain the yuca and then immediately place it back in the pot you boiled it in. Add the remaining tablespoon of oil to the yuca and mash with a potato masher. It usually takes about 15 mashes to get it to the right consistency, creamy but chunky.

Pour the curried filling into a 9 13-inch baking dish. Use a large wooden spoon or spatula to scoop the yuca over it in several mounds. Press the yuca mounds down to spread over the curry. It's okay if some of the filling is peeking through in places.

Place in the oven and bake for about 10 minutes, then transfer to the broiler for about 2 minutes. Keep a close eye; the top should be gently browned.

Let sit for about 10 minutes before serving. Serve in rimmed plates or shallow bowls because it will be very saucy.

ALMOST ALL-AMERICAN SEITAN POTPIE.

SERVES 6 TO 8.

TIME: 1 HOUR 20 MINUTES.

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