Caribbean Veggie Stew
We always add a habanera chili to this stew which may be to hot for you. It truly authenticates the flavor and makes it a lusty hot spicy stew.
2 cups chopped onion
3 cups chopped cabbage
1 fresh cayenne, minced
2 tablespoons cooking oil
1 tablespoon fresh finger, grated
2 cups water
2 cups sweet potatoes, diced
2 cups tomatoes, peeled and chopped
1/2 teaspoon allspice
1 cup fresh okra, thinly sliced
3 tablespoons fresh lime juice
1/2 cup raw peanuts, grated
1 cup coconut milk
3 tablespoons fresh cilantro, minced
Salt and pepper to taste
In a large Dutch oven, sauté onion and cabbage in oil, add cayenne and cook 10 minutes; add ginger and water; bring to a boil and add sweet potatoes and peanuts; cover and cook until potatoes are tender; add tomatoes, cook 10 minutes; add okra and lime juice, cook just until okra is el dente, Stir in coconut milk and cilantro; taste and adjust seasoning with salt and pepper. Serve over rice or with crusty bread.