Dasheen Ton Ton is a traditional Dominican (from the Island of Dominica) recipe for a classic accompaniment of tannia (dasheen) tubers pounded to a paste in a mortar with butter. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Dasheen Ton Ton.
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This recipe's roots are African, where pounded yam and fufu are staples. Here, dasheen (tannia in Dominica) is pounded to a paste and served as an accompaniment. If you can't find tannia, then cocoyam, taro or eddoes would make and acceptable substitute. In effect this dish is boiled tannia root pounded to a paste in a mortar with butter (think very smooth mash).
Ingredients:
2 tannia tubers, washed and peeled
salt to taste
butter for mashing (about 4 tbsp, melted)
Method:
Chop the tannia and place in a saucepan cover with water, add a little salt and bring to a boil. Continue boiling for about 30 minutes, or until fork tender. Take off the heat then set aside, covered, until cooled (this will make the tannia even stickier).
When you're almost ready to serve the tannia, place back on the heat, bring to a boil and cook for 5 minutes, until hot. Drain the tannia then transfer to a mortar. Add the butter and season to sat with taste.
Break the pieces of tannia with a fork so they are smaller then pound with the pestle until you get a sticky consistency with no lumps (you may need to do this in stages as you don't want to over-fill your mortar).
Transfer the tannia paste to a warmed bowl and serve as an accompaniment.
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