Unicorn (Unicorn@Indenial.com)
Sat, 06 Feb 1999 05:41:51 -0500
Today's food funny was submitted by reader Butterfly Parvonae. She
says she got if from "Laugh-Lines!", and even though I have no idea
what that is, I like to give credit where credit is due.
Two men walk into a restaurant and give the waitress their orders.
"I'd like a cup of tea," says the first one. "I'd like tea, too,"
says the second. "And make sure it's clean." The waitress comes back
in a minute. "Here's your tea. Now which one of you wanted the clean
one?"
As I said in one of my earlier pontifications, the sweet potato
is associated with Africa not only because it is a staple food
over much of the continent, but also because it was introduced to
North America from Africa, even though it originated in South America.
Today's recipe is typical of traditional dishes that rely on just a
few quality ingredients and basic cooking techniques.
Sweet Potato Pudding (East Africa)
2 lbs (1 Kg) sweet potatoes, peeled and
cut into 1/2 inch (1 cm) cubes
3 cups (750 ml) milk
1 cup (250 ml) heavy cream
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) ground turmeric
1/2 tsp (2 ml) cinnamon
A grating of fresh nutmeg
1/2 tsp (2 ml) ground cardamom plus some for garnish
Boil the cubed sweet potato uncovered in about 1 quart (1 L) water for
20 to 30 minutes, until tender. Drain and return to the pan. Stir in
the remaining ingredients and simmer, stirring occasionally, over low
heat for 1 hour, until the potatoes are reduced to a thick puree.
Using a rubber spatula or wooden spoon, press the puree through a fine
sieve into a serving bowl. Serve at room temperature or chilled.
Sprinkle a little ground cardamom on surface just before serving.
Serves 6 to 8.
This archive was generated by hypermail 2.0b3 on Sat Feb 06 1999 - 09:00:03 EST