2 cup chopped onions
1 vegetable broth or white
1 wine for sauteeing
3 cup chopped cabbage
1 fresh chile, minced (seeded
1 for a milder hot) or 1/4
1 tsp cayenne
1 tbsp grated fresh ginger root
2 cup water
3 cup diced sweet potatoes, cut
1 into 1/2- to 3/4-inch cubes
1 salt to taste
2 cup undrained fresh or canned
1 tomatoes
2 cup fresh or frozen sliced okra
3 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1 chopped peanuts (i omitted
1 these)
1 sprigs of cilantro
1 (optional)
Directions
In a nonreactive pot, saute the onions in the broth/wine on medium
heat for 4 or 5 minutes. Add the cabbage and the chile or cayenne
and continue to saute, stirring often, until the onions are
translucent, about 8 minutes. Add the grated ginger andthe 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, if you like.
Servings: 1 servings
Caribbean Vegetable Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into antiquity, in fact as far back as the early Egyptians, and quite possibly further than that. Having said that, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During Roman times around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also recounts how the early Romans made use of many different aromatic flavours, including some familiar names such as thyme, mint and asafoetida. As our culinary historical trip moves on a few more years there were two interesting recipe books from the 1300s - a book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals cooked for the rich and wealthy people of the time. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. These new foods and spices prompted a surge in books on cookery, most of which still exist in private collections. Over the following few hundred years, the upper-class families of the West tried to serve up the best banquets, and as a result chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down popular recipes of the day. By the arrival of the 20th century, cookery publications are starting to become popular due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Caribbean Vegetable Stew recipe.
