Candied yams and plantains

African cuisine relies heavily on plantains and yams (and other root tubers) for nutrition, as they are also easy to cultivate in some of the continent's harsher climates.

This recipe differs significantly from the usual candied roots due to the addition of spices and ginger. They accent the flavours of the candied vegetables. The syrup is sweet, but not cloying, and the spices shine in this recipe. This sweet dish is perfect as a side for any meal, it adds a change of flavour to the palate. This is also a perfect dish on the Thanksgiving or Christmas table.

Marcus Samuelsson's cookbook is the original bible of African cuisine, having won virtually every cookbook award available. Packed with recipes from across the continent, this cookbook is filled with wonderful, authentic recipes. To me, this book is not just a collection of outstanding recipes, but a chef's love of his culture and origins. For those unfamiliar with the chef, he was adopted by Swedish parents from Ethiopia. He pursued a culinary career, focusing on the cuisine of his origins.

For more recipes from this amazing cookbook, click here.

Ingredients:

2 lb yams, peeled and cut into small batons or 1-inch cubes

3 plantains, peeled and cut into diagonal slices

3 tablespoons niter kibbeh, or butter

1/4 cup soy sauce

1 cup orange juice

1/4 cup honey

1/2 teaspoon ground cumin

1/2 teaspoon of ginger paste

Salt, as needed. The soy sauce contains a high amount of salt.

Preheat oven to 375° F.

Mix all the ingredients for the dressing, you may need to warm up the sauce for the niter kibbeh/butter to melt. Toss the yams and bananas in the dressing and layer on an oiled baking sheet lined with foil.

Bake for 20 minutes, turning and basting the vegetables every 5 minutes, until they are tender and golden brown. The yams should take about 40-45 minutes to roast, while the plantains should take about 25-30 minutes, depending on the size of the pieces and the variety of vegetables you are using. Remove the pieces and set them aside as they get ready.

For the leftover dressing, please bring it to a simmer in a large pot. Simmer gently until it becomes quite thick and dark. Toss the roasted vegetables in the pan and coat them with the syrup.

This dish is best served immediately, while the outside is crispy and the inside is soft, but it is just as delicious if served later.