African Squash and Yams
1 medium onion
2 medium sweet potatoes (yams)
1 butternut squash
2 tablespoons vegetable oil
¾ cup thin coconut milk
¼ cup thick coconut milk
1 teaspoon brown sugar
½ teaspoon grated lemon rind
½ teaspoon salt
¼ teaspoon ground cloves
Serves 6
Starchy foods such as yam make a frequent appearance in African cooking. This recipe blends two starches with the delicate flavor of coconut milk.
Peel and chop the onion. Peel the sweet potatoes and cut into 1-inch chunks. Peel and remove the seeds from the butternut squash. Cut into 1-inch chunks.
In a large frying pan, heat the vegetable oil. Add the onion and cook over medium heat until soft and translucent (5 to 7 minutes). Add the sweet potatoes and the butternut squash. Cook for 1 minute, then add the thin and thick coconut milk. Stir in the brown sugar, grated lemon rind, salt, and the ground cloves. Reduce heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender. Serve immediately.
A Basic Native African Meal
Africa is a continent, and thus its cuisine cannot be summarized in a few lines or a chapter of a cookbook. But there are some basic tenants of the African table, and some general cooking principles. For starters, starch is a major focal point of the African meal, with a stew of meat and/or vegetables cooked to go with it. Common main root vegetables include yams and cassava, and other typical ingredients are steamed greens, spices, and peanuts (called “groundnuts” in Africa), which can be a simple garnish or the main ingredient, as in peanut soup.
