Caribbean Vegetable Stew

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Makes: 4 servings adjust
Lime, ginger, and cilantro lend vibrancy to this unusual stew. Serve the stew on rice or with a fresh crusty bread. (for a richer flavor, add 1/2 cup coconut milk.)

Directions

Ingredients

  • 2 cups Onion, chopped
  • 2 tablespoons Vegetable Oil
  • 3 cups Cabbage, chopped
  • 1 Chile Pepper, minced, or 14 teaspoon cayenne

Step 1

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

Ingredients

  • 1 tablespoon Fresh Ginger, grated
  • 2 cups Water

Step 2

Add the grated ginger and the water, cover the pot, and bring to a boil.

Ingredients

  • 3 cups Sweet Potato, diced, cut into 1/2 to 3/4 inch cubes salt to taste

Step 3

Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender.

Ingredients

  • 2 cups Canned Tomatoes, chopped
  • 2 cups Frozen Okra, sliced
  • 3 tablespoons Fresh Lime Juice
  • 2 tablespoons Fresh Cilantro, chopped

Step 4

Add the tomatoes, okra, and lime juice. Simmer until all the vegetables are tender, a out 15 minutes. Stir in the cilantro and add more salt to taste.

Ingredients

  • Peanuts, chopped
  • Fresh Cilantro, sprigs

Step 5

Sprinkle the stew with copped peanuts. Top with a few sprigs of cilantro if you like.
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