Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chopped onions |
| 2 tablespoons | Peanut oil |
| ½ teaspoon | Cayenne |
| 1 teaspoon | Garlic cloves, pressed |
| 2 cups | Chopped cabbage |
| 3 cups | Cubed sweet potatoes |
| 3 cups | Tomato juice |
| 1 cup | Apple juice |
| 1 teaspoon | Salt |
| 1 teaspoon | Grated fresh ginger |
| 1 tablespoon | Cilantro, chopped |
| 2 \N | Chopped tomatoes |
| 1½ cup | Chopped okra |
| ½ cup | Peanut butter |
Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic & saute for a couple more minutes. Add cabbage & sweet potatoes. Cover & saute for a few more minutes. Mix in the juices, salt, ginger, cilantro & tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra & simmer for another 5 minutes. Stir in the peanut butter. Place the pot on a heat diffuser & simmer gently till ready to serve. Add more juice if the stew is too thick.
"Sundays at Moosewood Restaurant"