Futari Ya Maboga
As Iman Lipumba from Dar es Salaam, Tanzania, taught Lindsay Sterling in Portland, Maine. Adapted from A Taste of Tanzania, by Miriam R. Kinunda. Photos by Lindsay Sterling.
Note: You can make this dish to by saucy or not depending on how much liquid you add. Cooking time: 30 min.
- 2 Tbsp oil
- 1/2 small onion, medium dice
- 1 butternut squash (or kobocha or hubbard), or about 1 1/2 lbs., peeled and seeded, and sliced into rectangular planks 1/2" x 2" inches
- 1/2 inch fresh ginger, peeled and grated or finely chopped
- 1 tsp cardamom powder or 3 whole black/brown cardamon pods (green also tastes good)
- 1/2 tsp salt
- 1 can coconut milk
- 1/2 tsp turmeric
- 1-3 cups water (if you want sauce - enough to hit the squash in the pot shoulder high)
- dash cinnamon to taste
Heat oil in large pot and saute onion until soft. Add ginger and cardamon, stir for one minute; then add water, coconut milk, and salt. Stir and bring to a boil. Add squash and turmeric. Once liquid boils again, cover pan and turn heat to low. Try not to stir or bump the squash if you want nice large pieces. Remove cardamon pods if you used them. Serve pieces of squash with sauce. Sprinkle cinnamon on top of each dish to taste.
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