1. Mix chicken stock and seasonings in medium saucepan. Bring to boil. Add ñame root; cover and boil 5 minutes or until ñame are slightly tender.
2. Stir in coconut milk, shrimp and plantain. Reduce heat to medium-low. Simmer, uncovered, 5 minutes or until shrimp turn pink, stirring occasionally.
3. Serve over cooked rice, if desired.
Test Kitchen Tip: Ñame root, also know as yams, are grown throughout the tropics, including West Africa, the South Pacific and the Caribbean. The root is shaped like a long sweet potato with creamy, nutty flesh.