Recipe - Caribbean Vegetable Stew

2 qt Chopped onions; (2 lbs)
One fourth cup Vegetable oil
2 qt Cabbage chopped; (1One half lbs)
4 small Chili peppers; seeded and
minced, (2oz) (OR 1/41/2
tsp cayenne pepper
One fourth cup Grated fresh ginger root
1 qt Vegetable stock or water
Salt to taste
3 qt Sweet potato cubes; (3lbs)
1 One half qt Chopped red and green bell
peppers; (1One half lbs)
2 qt Crushed canned tomatoes with
juice; (4lbs)
1 One half qt Chopped zucchini; (2lbs)
1 One half qt Sliced frozen okra; (2lbs)
One half cup Fresh lime juice; (up to 3/4
cup)
One half cup Chopped fresh cilantro

OPTIONAL GARNISH
24 tablespoon Peanuts; dryroasted
unsalted, (8oz) (maybe
doubled)

MAKES 24 9oz servings. Serve on rice or with cornbread.

Saute onions in vegetable oil for 3 to 4 minutes. Add cabbage and chilies
(or cayenne) and continue to saute until the onions are translucent.

Add ginger, stock (or water), and sweet potatoes with a sprinkle of salt.
Bring to a boil and simmer for 3 minutes. Add the peppers and tomatoes and
simmer for 3 more minutes. Add the zucchini and okra and simmer until all
the vegetables are tender. Stir in the lime juice, additional salt to taste
and cilantro. Garnish with optional roasted peanut and cilantro sprigs.

From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian
Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons,
(1996). MC+elf phannema@wizard.ucr.edu PER SERVING: 160CAL, 3.6G fat
(18.8% cff); with peanuts, 1 tbs. PER SERVING: 213CAL, 8.1G fat (32.1%
cff).

Recipe by: Moosewood for a Crowd

Posted to Digest eatlf.v097.n014 by KitPATh phannema@wizard.ucr.edu on
Jan 15, 1998