Caribbean Vegetables Recipes

CARIBBEAN VEGETABLE STEW

Caribbean Vegetable Stew image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups chopped onions
2 tablespoons vegetable oil
3 cups chopped cabbage
1 fresh chile, minced (seeded for a milder "hot"), or 1/4 teaspoon cayenne
1 tablespoon grated fresh ginger root
2 cups water
3 cups diced sweet potatoes, cut into 1/2inch cubes
Salt to taste
2 cups undrained chopped fresh or canned tomatoes
2 cups fresh or frozen sliced okra
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Chopped peanuts
Sprigs of cilantro (optional)

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

CARIBBEAN VEGETABLES

Caribbean Vegetables image

Make and share this Caribbean Vegetables recipe from Food.com.

Provided by Belgophile

Categories Caribbean

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
3 cups chopped peeled sweet potatoes (about 1 pound)
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon chopped fresh cilantro
1 tablespoon grated peeled fresh ginger
1/2 teaspoon chopped fresh parsley
1/2 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 1/4 cups chopped zucchini

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes.
Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender.
Add zucchini; cook 2 minutes.

Nutrition Facts : Calories 119.1, Fat 2.5, SaturatedFat 0.4, Sodium 135.1, Carbohydrate 22.9, Fiber 3.9, Sugar 5.4, Protein 2.5

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