Try this Caribbean Vegetable Stew recipe, or contribute your own.
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 firstname.lastname@example.org 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
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