Yield: 8 servings
|2 cups||Pumpkin, peeled & cubed|
|2 cups||Sweet potatoes, cubed|
|3 tablespoons||Onion, finely chopped|
|Juice of 1/2 lemon|
|1½ cup||Coconut milk|
Fry the onion into oil until golden. Combine with the pumpkin & the sweet potatoes in a heavy pot. Add lemon juice, cloves, salt & 1 c coconut milk. Cover & simmer for 10 minutes.
Uncover, stir gently & add cinnamon. Cook a further 15 to 20 minutes.
Stir often to prevent sticking. Add more milk if necessary.
VARIATION: Thin ¼ c peanut butter with ½ c hot water, adding water a little at a time. Add more water to make a cup & use in the recipe instead of coconut milk. "The Africa News Cookbook"
Submitted By MARK SATTERLY On 11-13-95