This is like clarified butter.

Heat butter until milk solids separate out.
Skim off solids, save them, and use for flavoring vegetables.
What is left after the solids are removed is a clear yellow liquid, ghee.
Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.

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1 cup chopped fresh coconut*
1 cup hot water

Place coconut and hot water in blender container.
Cover and blend on high speed until coconut is finely chopped.
Strain through several layers of cheesecloth.
Cover and refrigerate no longer than 48 hours.

* To open coconut, puncture eyes of coconut with ice pick; drain liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven.
Tap shell with hammer to open.
Cut meat out of shell. Pare brown skin from coconut meat.

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Sweet potatoes, skinned, and thick-sliced
1 cup brown sugar, divided
2 or 4 cinnamon sticks, divided
4 tablespoons butter or margarine, divided
Salt, to taste

In a heavy bottomed pot (cast iron Dutch oven) layer half the butter, sweet potato slices, sugar, salt and cinnamon sticks.
Start again with the butter and do layer for layer until done.
Do not add any water at all.
Place the lid on the pot and put on the stove over a low heat for about 2 1/2 hours.

You can also bake this with the same results.
This will keep for two days in the refrigerator.

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Use in soups and stews.

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground fenugreek seeds
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons salt
1 1/4 cups (yes, cups) cayenne pepper
1/2 cup paprika
1 teaspoon freshly-ground black pepper

In a heavy saucepan, toast the first eight spices for 5 minutes.

Add remaining spices and continue stirring for about 12 minutes.

Cool and store it in a tightly covered glass jar.
This will keep in your refrigerator for up to 6 months.

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