Caribbean vegetable stew

Yield: 1 Servings

Measure Ingredient
2 cups Chopped onions
Vegetable broth or white
Wine for sauteeing
3 cups Chopped cabbage
1 Fresh chile, minced (seeded
For a milder "hot") or 1/4
teaspoon Cayenne
1 tablespoon Grated fresh ginger root
2 cups Water
3 cups Diced sweet potatoes, cut
Into 1/2- to 3/4-inch cubes
Salt to taste
2 cups Undrained fresh or canned
Tomatoes
2 cups Fresh or frozen sliced okra
3 tablespoons Fresh lime juice
2 tablespoons Chopped fresh cilantro
Chopped peanuts (I omitted
These)
Sprigs of cilantro
(optional)

In a nonreactive pot, saute the onions in the broth/wine on medium heat for 4 or 5 minutes. Add the cabbage and the chile or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes. Add the grated ginger andthe water, cover the pot, and bring to a boil. Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender. Add the tomatoes, okra, and lime juice. Simmer until all of the vegetables are tender, about 15 minutes. Stir in the cilantro and add more salt to taste. Sprinkle the stew with chopped peanuts. Top with a few sprigs of cilantro, if you like.

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