Caribbean Vegetable Stew Moosewood Recipe
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2 c. minced onions
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2 Tbsp. vegetable oil
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3 c. minced cabbage
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1 x fresh chile, chopped
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seeded for a milder "warm"
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Or possibly 1/4-tsp cayenne pepper
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1 Tbsp. grated fresh ginger root
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2 c. water
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3 c. diced sweet potatoes, cut
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into 1/2-inch cubes
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salt, to taste
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2 c. undrained minced tomatoes, fresh or possibly canned
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2 c. sliced okra, fresh or possibly frzn
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3 Tbsp. fresh lime juice
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2 Tbsp. minced fresh cilantro
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minced peanuts
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1 sprg cilantro, optional
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rice or possibly bread, for serving
Directions
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In a nonreactive soup pot, saute/fry the onions in the oil on medium heat for 4 or possibly 5 min. Add in the cabbage and the chile or possibly cayenne and continue to saute/fry, stirring often, till the onions are translucent/soft, about 8 min.
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Add in the grated ginger and the water, cover the pot, and bring to a boil. Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or possibly 6 min, till the potatoes are barely tender. Add in the tomatoes, okra, and lime juice.
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Simmer till all of the vegetables are tender, about 15 min. Stir in the cilantro and add in more salt to taste.
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Sprinkle the stew with minced peanuts. Top with a few sprigs of cilantro, if desired.
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Serve the stew on rice or possibly with a fresh crusty bread.
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Yield: 4 servings
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