African Squash and Yams (Futari)



  • 1 small onion; chopped, pared and cut into 1-inch pieces

  • 2 tablespoons oil

  • 1 cup coconut milk

  • 1 pound hubbard squash; pared and cut into 1-inch pieces

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • 2 medium-sized yams or sweet potatoes

  • ¼ teaspoon ground cloves


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 five minutes longer.