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
It is quite feasible to trace the history of written cooking instructions way back into the far past, in fact as far as pharonic Egypt, and maybe even further. In practice though, sadly, these early cook books were just very simple hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the Romans made use of many aromatic flavours, including many that are still in use today like bay, fennel and parsley. During the next few hundred years, the upper-class families of Wesstern Europe strove to lay on the most extravagent meals, and because of this chefs and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cooking books are starting to become popular as a result of higher levels of literacy, increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this African Squash & Yams (Futari) recipe.
