Tanzanian Futari (Sweet Potato and Pumpkin in Coconut Milk)

Ingredients:

380 g pumpkin, peeled and cubed

400 g sweet potatoes, cubed

3 tbsp onion, finely chopped

1 tbsp groundnut oil

Juice of ½ lemon

½ tsp cloves

1 tsp salt

360 ml coconut milk

1 tsp cinnamon

Cooking Instructions:

Pour the oil into a pan and fry the onion until golden. Add the pumpkin and sweet potatoes and then the lemon juice, cloves, salt and 240 ml of the coconut milk. Cover and simmer for 10 minutes. Add the cinnamon and stir gently. Cook for a further 20 minutes, adding more coconut milk as required. (You can also substitute the coconut milk with 80 ml peanut butter dissolved in 180 ml hot water).

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