These are the recipes we used to make our African dinner. We liked them, and we hope you will too!!
2 cups squash, peeled and cut into 2-inch chunks
2 cups sweet potatoes, peeled and chopped into 2-inch chunks
3 tblsp. onion, finely chopped
1 tblsp. butter
juice of 1/2 a lemon
1/2 a tsp. cloves
1 tsp. salt
1-2 cups coconut milk
1 tsp. cinnamon
If your winter squash is very tough or hard to cut, you may want to estimate the amount you will need, and then use a very sharp knife to cut off a big chunk. Boil the piece for 3-4 minutes, then put in cold water until it's cool enough to handle. At this point, the pumpkin or squash will be easier to peel and chop.
Fry the onion in butter until just golden brown. Combine with the squash and sweet potatoes in a large pot. Add lemon juice, cloves, salt an a cup of coconut milk. Cover and simmer for 10-12 minutes.
Uncover, stir gently and add cinnamon. Cook for another 15-20 minutes until vegetables are tender, stirring constanly to prevent sticking. Add more coconut milk some water if mixture becomes dry.
4 unripe mangos, peeled and thinly-sliced
2 tblsp. sugar, or to taste
In a pot with just enough water to cover the bottom,steam the mango slices until the are very soft. Keep a close watch to make sure water doesn't simmer away, because the mangos will burn or stick. Remove the mangos, sprinkle sugar on and enjoy!! Or you can puree the cooked mangos in a blender along with the sugar, or mash them with the sugar, until all the lumps are gone. If desired, you can serve with whipped cream.
Serve immediately, or chill. Serves about 6.