Butternut Squash and Yams in Coconut Milk from West Africa |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Fry onion in skilled until tender. Stir in all other ingredients and heat to a boil.
2. Reduce heat, cover and stir occasionally. Cook until vegetables are tender.
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