African Squash And Yams Recipes

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AFRICAN SQUASH AND YAMS



African Squash and Yams image

Take a taste adventure! This dish of gently simmered squash and yams is flavored with coconut milk, cinnamon and cloves.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 8

2 tablespoons vegetable oil
1 small onion, chopped (1/4 cup)
1 pound Hubbard or acorn squash, peeled and cut into 1-inch pieces
2 medium yams or sweet potatoes, (3/4 pound), peeled and cut into 1-inch pieces
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg

PURéED ROASTED SQUASH AND YAMS WITH CITRUS



Puréed Roasted Squash and Yams With Citrus image

This aromatic dish is inspired by a recipe in Lynne Rossetto Kasper's wonderful book "The Splendid Table." The dish was traditional at Yom Kippur among the Italian Jews of Emilia-Romagna. Ms. Kasper says that in Italy the dish is often served with poached turkey, which says to me that it's perfect for Thanksgiving.

Provided by Tara Parker-Pope

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 6

1 good-size butternut squash, about 3 pounds
1 1/2 pounds sweet potatoes (or yams, the kind with the dark orange flesh)
3 tablespoons mixed finely chopped orange and lemon zest
1/4 to 1/2 teaspoon ground cinnamon (to taste)
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper

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.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 363 milligrams, Sugar 5 grams

SPICY AFRICAN YAM SOUP



Spicy African Yam Soup image

An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!

Provided by Colleen Campo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
½ teaspoon ground cumin
1 cup chunky salsa
1 (15.5 ounce) can garbanzo beans, drained
1 cup diced zucchini
½ cup cooked rice
2 tablespoons creamy peanut butter

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.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 62.2 g, Fat 6.9 g, Fiber 10.7 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 822.1 mg, Sugar 8.8 g

BUTTERNUT SQUASH AND YAMS IN COCONUT MILK FROM WEST AFRICA



Butternut Squash and Yams in Coconut Milk from West Africa image

Make and share this Butternut Squash and Yams in Coconut Milk from West Africa recipe from Food.com.

Provided by puppitypup

Categories     Yam/Sweet Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 onion, chopped
1 lb butternut squash
1 lb yam
oil, to saute (preferably coconut oil)
1/2 cup unsweetened coconut milk
1/2 cup water
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
salt

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.

Nutrition Facts : Calories 169.3, Fat 4.3, SaturatedFat 3.6, Sodium 13.7, Carbohydrate 32.6, Fiber 5, Sugar 2.8, Protein 2.5

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