Merrowed Yams

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Strip the bark from ten handfuls of merrow stalks and scoop the pulp into a large cooking pot. Add a couple fingers of water and boil until it thickens and begins to darken (half a day). When it darkens, lower fire or raise pot to keep warm.

Strip the skin of one dozen ash yams and cut into fingerwidth rounds. Add to large cooking pot. Cover entirely with water and bring to a boil. Poke yams with a stick to feel how much they give. When they are soft enough you can push the stick all the way through, but still with some resistance, remove the pot from the heat and drain fully.

Add the yams to the merrow syrup and stir until all are well coated. There should be plenty of merrow syrup leftover. Add three splashes of mazte and 2 pinches of salt.

Remove from pot and serve. Scoop a little merrow syrup on the plate or bowl and sprinkle a pinch of ground roobrush berry.

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