1 small onion, chopped
2 tbsp oil
1 lb hubbard squash, pared -and cut into 1-inc
2 medium yams or sweet potatoes -pared & cut, into 1 pieces
1 cup coconut milk
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Directions
Cook and stir onion in oil in 10-inch skillet over medium heat until
tender. Stir in remaining ingredients. Heat to boiling. Reduce heat.
Cover and simmer 10 minutes. Simmer, uncovered, stirring
occasionally, until vegetables are tender, about 5 minutes longer.
Makes 6 to 8 servings
BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES
Servings: 6 servings
African Squash & Yams (Futari) Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
Experts have proved the existence of recipes far back into antiquity, at least as far into history as the ancient Egyptians, and maybe further still. In practice though, sadly, these ancient cook books were just very basic hieroglyphic instructions for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Romans used a wide range of spices, including many that are still in use today for example bay, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as basil and coriander. These new foods and spices caused an outbreak in manuscripts on cooking, some of which still exist in private cookery archives. By the arrival of the 20th century, recipe books were in high demand, mostly due to higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this African Squash & Yams (Futari) recipe.
