• Caribbean Vegetable Stew Moosewood

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    • 2 c. minced onions
    • 2 Tbsp. vegetable oil
    • 3 c. minced cabbage
    • 1 x fresh chile, chopped seeded for a milder "warm" Or possibly 1/4-tsp cayenne pepper
    • 1 Tbsp. grated fresh ginger root
    • 2 c. water
    • 3 c. diced sweet potatoes, cut into 1/2-inch cubes salt, to taste
    • 2 c. undrained minced tomatoes, fresh or possibly canned
    • 2 c. sliced okra, fresh or possibly frzn
    • 3 Tbsp. fresh lime juice
    • 2 Tbsp. minced fresh cilantro minced peanuts
    • 1 sprg cilantro, optional rice or possibly bread, for serving


    1. 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.
    2. 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.
    3. Simmer till all of the vegetables are tender, about 15 min. Stir in the cilantro and add in more salt to taste.
    4. Sprinkle the stew with minced peanuts. Top with a few sprigs of cilantro, if desired.
    5. Serve the stew on rice or possibly with a fresh crusty bread.
    6. Yield: 4 servings

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