Caribbean Vegetable Stew Recipe

Step 1

In a nonreactive pot, saute the onions in the broth/wine on medium heat for 4 or 5 minutes. Add the cabbage and the chili or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes. Add 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 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.

Things You'll Need

  • 2c Chopped onions
  • Vegetable broth or white wine for sauteing
  • 3c Chopped cabbage
  • 1 Fresh chili, minced (seeded for a milder "hot") or 1/4
  • Cayenne
  • 1tb Grated fresh ginger root
  • 2c Water
  • 3c Diced sweet potatoes, cut into 1/2- to 3/4-inch cubes
  • Salt to taste
  • 2c Undrained fresh or canned tomatoes
  • 2c Fresh or frozen sliced okra
  • 3tb Fresh lime juice
  • 2tb Chopped fresh cilantro
  • Chopped peanuts (I omitted these)
  • Sprigs of cilantro (optional)

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