Title: Caribbean Vegetable Stew
Categories: Diet Vegetable
Yield: 1 Servings

2	c	Chopped onions
		Vegetable broth or white
		Wine for sauteeing
3	c	Chopped cabbage
1		Fresh chile, minced (seeded
		For a milder "hot") or 1/4
	ts	Cayenne
1	tb	Grated fresh ginger root
2	c	Water
3	c	Diced sweet potatoes, cut
		Into 1/2- to 3/4-inch cubes
		Salt to taste
2	c	Undrained fresh or canned
		Tomatoes
2	c	Fresh or frozen sliced okra
3	tb	Fresh lime juice
2	tb	Chopped fresh cilantro
		Chopped peanuts (I omitted
		These)
		Sprigs of cilantro
		(optional)

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

This recipe is modified from one in "Moosewood Restaurant Cooks at Home." I would like to recommend this book for its easy, fast recipes that are unique and interesting. I bought the book last week and have tried three of the recipes, and they've all been fantastic. Many of the recipes use olive oil and cheese, and there is a whole section on fish, but I've been looking for recipes that use oil only for sauteeing, and then I've replaced the oil with vegetable broth or wine.

Recipe typed by Bob Williams Converted to MM by Donna Webster Donna@webster.post.demon.co.uk From: Donna@webster.Demon.Co.Uk Date: Wed, 01 Nov 1995 15:00:36 +0000 (

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