Recipe: Caribbean Vegetable Stew

Caribbean Vegetable Stew

2 qt Chopped onions, (2 lbs)
1/4 cup Vegetable oil
2 qt Cabbage chopped, (1-1/2 lbs)
4 sm Chili peppers, seeded and minced, (2-oz) (OR 1/4-1/2 tsp cayenne pepper
1/4 cup Grated fresh ginger root
1 qt Vegetable stock or water
Salt to taste
3 qt Sweet potato cubes, (3-lbs)
1 1/2 qt Chopped red and green bell peppers, (1-1/2 lbs)
2 qt Crushed canned tomatoes with juice, (4-lbs)
1 1/2 qt Chopped zucchini, (2-lbs)
1 1/2 qt Sliced frozen okra, (2-lbs)
1/2 cup Fresh lime juice, (up to 3/4 cup)
1/2 cup Chopped fresh cilantro

OPTIONAL GARNISH
24 tbl Peanuts, dry-roasted unsalted, (8-oz) (maybe doubled)

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.