Caribbean Style Vegetable Stew Recipes

CARIBBEAN VEGETABLE STEW

Steps:

• In a stock pot or soup pot, heat oil over medium heat; saute onions for 4-5 minutes.
• Add the cabbage and chile or cayenne; saute, stirring often, for about 8 minutes or until the onion is transparent.
• Add the grated ginger and water; cover, and bring to a boil.
• Uncover and add the sweet potatoes and salt to taste; simmer for 5-6 minutes or until the potatoes are barely tender.
• Add the tomatoes, okra, and lime juice.
• Continue to simmer for about 15 minutes or until all the vegetables are tender.
• Add in the cilantro and more salt if needed; stir to combine.
• Ladle soup into individual bowls; sprinkle with chopped peanuts and enjoy.

CARIBBEAN STEW OVER PIEROGIES

Steps:

• Heat oil in a large saucepan over medium-high heat. Add pepper and onion. Cook and stir until vegetables are crisp-tender. Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning. Bring to a boil. Reduce heat; simmer until potato is tender, about 15 minutes.
• Meanwhile, cook pierogies according to package instructions (I prefer to lay the frozen pierogies in an inch of boiling water in a large skillet, overlapping them slightly; don't bother sauteeing them in butter afterwards.)
• Drain the pierogies and divide among warm dinner plates; keep warm. Add black beans to the vegetable mixture and heat through. With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce. Spoon over the pierogies.

CARIBBEAN VEGETABLE STEW

Steps:

• In a nonreactive soup pot, saute the onions in the oil 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 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, if you like.
• Serve the stew on rice or with a fresh crusty bread