Caribbean Vegetable Stew - Moosewood

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* Exported from MasterCook Buster *

 

Caribbean Vegetable Stew - Moosewood

 

Recipe By : Wynelle Stein; 1994 Moosewood Restaurant

Serving Size : 4 Preparation Time :

Categories : 2Send Moosewood

Stew Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups chopped onions

2 tablespoons vegetable oil

3 cups chopped cabbage

1 fresh chile -- minced

seeded for a milder " hot "

OR 1/4-tsp cayenne pepper

1 tablespoon grated fresh ginger root

2 cups water

3 cups diced sweet potatoes -- cut

into 1/2-inch cubes

salt -- to taste

2 cups undrained chopped tomatoes -- fresh or canned

2 cups sliced okra -- fresh or frozen

3 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

chopped peanuts

sprigs cilantro -- optional

rice or bread -- for serving

 

In a nonreactive soup pot, saute the onions in the oil 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 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.

 

Serve the stew on rice or with a fresh crusty bread.

 

Yield: 4 servings

 

Recipe demonstrated by Wynelle Stein, on TV Food Network's Chef du Jour

(Show #DJ9508).

 

See also Vegetable Kingdom, Inc., Moosewood Restaurant Cooks at Home, Simon

& Schuster/Fireside

 

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