Caribbean Vegetable Stew

Ready in 1h

Try this Caribbean Vegetable Stew recipe, or contribute your own.


2 quarts onions; Chopped, (2 lbs)
4 sm Chili peppers; seeded
3 quarts Sweet potato; cubes; (3-lbs)
Salt to taste
1 1/2 quarts red and green bell peppers; Chopped
1/2 c Fresh lime juice; (up to 3/4)
2 quarts Cabbage; chopped; (1-1/2 lbs)
1/4 c Vegetable oil
1 quart Vegetable stock; or water
2 quarts Crushed tomatoes; canned
1 1/2 quarts frozen okra; Sliced, (2-lbs)
1/4 c fresh ginger root; Grated
1 1/2 quarts zucchini; (2-lbs), Chopped
24 tb Peanuts; dry-roasted
1/2 c Fresh Cilantro; chopped

Original recipe makes 24



MAKES 24 9-oz 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 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 eat-lf.v097.n014 by KitPATh on Jan 15, 1998

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Calories Per Serving: 214 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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