Caribbean Vegetable Stew

• 2 cups onions chopped
• 1 x vegetable stock
• 1 x wine for sauteeing
• 3 cups cabbage chopped
• 1 each chile pepper fresh
• 1/4 teaspoon cayenne pepper
• 1 tablespoon ginger root fresh grated
• 2 cups water
• 3 cups sweet potatoes, or yams diced, cut into 1/2 to 3/4inch cubes
• 1 x salt to taste
• 2 cups tomatoes undrained, fresh or canned
• 2 cups okra sliced
• 3 tablespoons lime juice
• 2 tablespoons cilantro chopped fresh
• 1 x peanuts chopped
• 1 x cilantro

1. In a nonreactive pot, saute the onions in the broth/wine on medium heat for 4 or 5 minutes.
2. Add the cabbage and the chile or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes.
3. Add the grated ginger andthe water, cover the pot, and bring to a boil.
4. Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender.
5. Add the tomatoes, okra, and lime juice.
6. Simmer until all of the vegetables are tender, about 15 minutes.
7. Stir in the cilantro and add more salt to taste.
8. Sprinkle the stew with chopped peanuts.
9. Top with a few sprigs of cilantro, if you like.

onions, vegetable stock, wine, cabbage, chile pepper, cayenne pepper, ginger root, water, sweet potatoes, salt, tomatoes, okra, lime juice, cilantro, peanuts, cilantro

Taken from recipeland.com/recipe/v/caribbean-vegetable-stew-43916 (may not work)