Recipe Links
CARIBBEAN VEGETABLE STEW
Serves: 1
Ingredients:
- 2 cups water
- sprigs (optional) cilantro
- or white wine, for sauteeing vegetable broth
- 3 cups chopped cabbage
- 1 minced (seeded for a milder "hot") or 1/4 tsp cayenne fresh chile
- 3 cups diced, cut into 1/2 to 3/4 inch cubes sweet potatoes
- 2 cups fresh or frozen, sliced okra
- 3 tbsp fresh lime juice
- chopped (optional) peanuts
- 1 tbsp grated fresh ginger root
- 2 cups chopped onions
- 2 cups undrained, fresh or canned tomatoes
- to taste salt
- 2 tbsp chopped fresh cilantro
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.
