Vegetarian
The Africa News Cookbook
6-8
approximately 1 hour

What could be better than the fragrant blending of coconut, citrus, cinnamon and cloves? You may substitute winter squash for the pumpkin.

• 2 cups pumpkin, peeled and cut into 2-inch chunks
• 2 cups sweet potatoes, peeled and chopped into 2-inch chunks
• 3 tblsp. onion, finely chopped
• 1 tblsp. butter
• juice of 1/2 lemon
• 1/2 tsp. cloves
• 1 tsp.salt
• 1-2 cups coconut milk
• 1 tsp. cinnamon

If your pumpkin or winter squash is very tough and hard to cut, you may want to estimate the amonut you will need, and then use a very sharp knife to cut off a big chunk. Boil the pieces for 3-4 minutes, then plunge into cold water until cool enough to handle. At this point, the pumpkini or squash will be easier to peel and chop.

Fry the onion in butter until just golden brown. Combine with the pumpkin or squash and the sweet potatoes in a heavy pot. Add lemon juice, cloves, salt and a cup of coconut milk. Cover and simmer for 10-12 minutes.

Uncover, stir gently  and add cinnamon. Cook for another 15-20 minutes until vegetables are tender, stirring constantly to prevent sticking. Add more cocnut milk or a bit of water if mixture becomes dry.

Variation: Thin 1/4 cup peanut butter with 1/2 cup hot water, adding water a couple of spoonfuls at a time. Then add more water to make a cup, and use in the recipe instead of coconut milk.