Caribbean Vegetable Stew

1. 1

   In a nonreactive soup pot, saute the onions in the oil on medium heat for 4 or 5 minutes.

2. 2

   Add the cabbage and the chile or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes.

3. 3

   Add the grated ginger and the water, cover the pot, and bring to a boil.

4. 4

   Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender.

5. 5

   Add the tomatoes, okra, and lime juice.

6. 6

   Simmer until all of the vegetables are tender, about 15 minutes.

7. 7

   Stir in the cilantro and add more salt to taste.

8. 8

   Sprinkle the stew with chopped peanuts.

9. 9

   Top with a few sprigs of cilantro, if you like.

10. 10

    Serve the stew on rice or with a fresh crusty bread

No additional tips available.