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
It is possible to trace the history of meal recipes way back into distant history, in fact as far into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, generally, these ancient cookbooks were just basic hieroglyphic recipes for preparing meals.
Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main meal and desserts, something we still use today. Additionally, he recounts how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including some that we all recognise for example thyme, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as rosemary and coriander. These new spices and herbs was responsible for an explosion in books on cookery, most of which are now in private libraries. By the time we get to the 1900s, cookery publications were greatly in demand due to more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Caribbean Vegetable Stew recipe.
