Name: Cazuela
Yield: Serves 12
Cuisine: puerto rican
Ingredients: 2¼ pounds sweet potatoes, scrubbed, peeled, washed, and cut into pieces; 1 large ripe coconut, to make 1 cup diluted coconut milk; 2¼ pounds pumpkin, scrubbed, peeled, washed, and cut into pieces; 1 tablespoon salt; 3 eggs; 1 large cinnamon stick; 2 ounces (4 tablespoons) butter; 5 whole cloves; ¼ teaspoon aniseeds; 1 small piece ginger, washed and crushed; ½ cup water; Plantain leaves; 2 quarts (8 cups) water; 2 cups sugar; 1 teaspoon salt; 4 tablespoons flour

Preparation info

Serves
12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2 quarts (8 cups) water
1 tablespoon salt

Method

In a large pot, bring to a boil water and salt included in A. Add sweet potatoes and pumpkin, cover, and boil at moderate heat for 45 minutes, or until fork-tender.
Meanwhile, combine ingredients included in B in a small saucepan. Cover and cook over moderate heat for 5 minutes. Strain and reserve liquid.<