This recipe brings to mind a rainy thunderous
night in Cancun. Whip this one up and see what images it can bring up
for you.
2 cups Chopped onions
Vegetable broth or white Wine for sauteeing
3 cups Chopped cabbage
1 Fresh chile -- minced (seeded For a milder "hot") or
1/4ts 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
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.
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