Caribbean Vegetable Stew
39
39
Ingredients
| 2 | cups |
onions
chopped |
|
| 1 | x |
vegetable stock
|
* |
| 1 | x |
wine
for sauteeing |
* |
| 3 | cups |
cabbage
chopped |
|
| 1 | each |
chile pepper
fresh |
* |
| ¼ | teaspoon |
cayenne pepper
|
* |
| 1 | tablespoon |
ginger root
fresh grated |
|
| 2 | cups |
water
|
|
| 3 | cups |
sweet potatoes, or yams
diced, cut into 1/2 to 3/4inch cubes |
|
| 1 | x |
salt
to taste |
* |
| 2 | cups |
tomatoes
undrained, fresh or canned |
|
| 2 | cups |
okra
sliced |
|
| 3 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
cilantro
chopped fresh |
* |
| 1 | x |
peanuts
chopped |
* |
| 1 | x |
cilantro
|
* |
Directions
In a nonreactive pot, sauté 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 sauté, 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.
Sprinkle the stew with chopped peanuts.
Top with a few sprigs of cilantro, if you like.
Nutrition Facts
Serving Size 558g (19.7 oz)Amount per Serving
Calories 2123% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 81mg
3%
Total Carbohydrate
16g
16%
Dietary Fiber 10g
41%
Sugars g
Protein
13g
Vitamin A 596%
•
Vitamin C 135%
Calcium 15%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
