Caribbean Vegetable Stew

Caribbean Vegetable Stew is a healthy food and great for dieters, but it is also so tasty that non-dieters are going to love it, too. This dish is so typical of the Caribbean that if you listen closely to it you can hear the afternoon breeze rustling the palm leaves as you relax on a sun drenched beach. If you are only mildly interested in vegetarian recipes this is the one you really must try. Submitted by David McCarthy, Australia


  • 2 cups chopped onions
  • Vegetable broth or white wine for sauteeing
  • 3 cups chopped cabbage
  • 1 fresh chili - minced or 1/4 tsp cayenne pepper
  • 1 Tbsp grated fresh ginger root
  • 2 cups water
  • 3 cups diced sweet potatoes, cut into 1/2 to 3/4-inch cubes
  • Salt to taste
  • 2 cups undrained fresh or canned tomatoes
  • 2 cups fresh or frozen sliced okra
  • 3 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro (Coriander)
  • chopped peanuts


In a non-reactive pot, saute the onions in the broth or wine on medium heat for 4 or 5 minutes.

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

Add the grated ginger and the 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 (Coriander).


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