African Squash And Yams Recipes

AFRICAN SQUASH AND YAMS

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered about 5 minutes longer, stirring occasionally, until vegetables are tender.

PURéED ROASTED SQUASH AND YAMS WITH CITRUS

Steps:

• Preheat the oven to 400 degrees. Cover a large baking sheet with foil and brush the foil with olive oil. Cut the squash in half lengthwise (see below) and scoop out the seeds and fibers. Lay on the baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Place in the oven and bake 1 hour, or until the potatoes and squash are thoroughly tender when pierced with a knife. Turn the oven down to 350 degrees.
• Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.
• When the squash and sweet potatoes are tender, remove the skins and mash the rest with a fork, potato masher or standing mixer fitted with the paddle, or put it through a food mill. (A food processor makes the mixture too watery, Ms. Kasper says.) Stir in the citrus zest, the cinnamon, olive oil, and salt and pepper to taste.
• Scrape the mixture into a heavy skillet or saucepan and cook, stirring, over medium heat, stirring, for 10 to 15 minutes, until it is thick and steamy. Serve hot.

SPICY AFRICAN YAM SOUP

Steps:

• Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
• Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
• Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

BUTTERNUT SQUASH AND YAMS IN COCONUT MILK FROM WEST AFRICA

Steps:

• Fry onion in skilled until tender. Stir in all other ingredients and heat to a boil.
• Reduce heat, cover and stir occasionally. Cook until vegetables are tender.