Another great way to use our CSA veggies tonight: a very colorful, unusual stew with strong flavors of lime and cilantro along side sweet potatoes, tomatoes, and okra. This recipe comes from the vegetarian recipe book The Moosewood Restaurant Cooks at Home.

Lisa says:

Wow, that’s really limey… 

Chris says:

See? And we get criticism that we like everything we make. (That’s for you, CB). 

Lisa says:

No, I meant that I really liked the lime. 

Chris says:

Oh! Well, there goes the I-don’t-love-it example… I like the slight heat from the jalapeno. 

Lisa says:

I don’t really taste it. 

Chris says:

Really? Hmm, well, next time I won’t remove the seeds. I was worried that it would be too spicy for you. 

Lisa says:

Well, you could have left them in this time. I really, really like this soup. 

Chris says:

I do too, but I’m going to say it’s not the best in history, just to even things out a bit. 

Caribbean Vegetable Stew
2 cups chopped onions
2 tbsp vegetable oil
3 cups chopped cabbage
1 jalapeno, minced
1 tbsp grated fresh ginger
2 cups water
3 cups diced sweet potatoes, cut into 1/2- to 3/4-inch cubes
salt to taste
2 cups fresh chopped tomatoes
2 cups frozen sliced okra
3 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
chopped peanuts
sprigs of cilantro

In a large pot, saute the onions in the oil on medium heat for 4 or 5 minutes.
Add the cabbage and the jalapeno 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.

4 Servings