Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Caribbean Vegetable Stew

List of Ingredients





2 cups Chopped onions
White Wine for sauteeing
3 cups Chopped cabbage
1 Fresh chile, minced
1 tbsp Grated fresh ginger root
2 cups Water
3 cups Diced sweet potatoes, cut in �-�" cubes
Salt to taste
2 cups Undrained fresh or canned tomatoes
2 cups Fresh or frozen sliced okra
3 tbsp Fresh lime juice
2 tbsp Chopped fresh cilantro
Chopped peanuts
Sprigs of cilantro - optional






Recipe



In a nonreactive pot, saute the onions in the Wine on medium heat for 4 or 5 minutes. Add the cabbage and the chile 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.

Makes 1 serving.