Date: Wed, 30 Aug 1995 08:38:55 -0700
From: willyams@ix.netcom.com (Bob Williams)
This recipe is modified from one in "Moosewood Restaurant Cooks at
Home."
******************************************************
Caribbean Vegetable Stew
2 cups chopped onions
vegetable broth or white wine for sauteeing
3 cups chopped cabbage
1 fresh chile, minced (seeded for a milder "hot") or 1/4 tsp. cayenne
1 tablespoon grated fresh ginger root
2 cups water
3 cups diced sweet potatoes, cut into 1/2- to 3/4-inch cubes
salt to taste
2 cups undrained fresh or canned tomatoes
2 cups fresh or frozen sliced okra
3 tbls. fresh lime juice
2 tbls. chopped fresh cilantro
sprigs of cilantro (optional garnish)
In a nonreactive pot, saute the onions in the broth/wine on medium
heat for 4 or 5 minutes. Add the cabbage and the chile or cayenne and
continue to saute, stirring often, until the onions are translucent, about 8
minutes.
Add the grated ginger andthe 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.
kwvegan vegan