- 1/2 large onion chopped about 2 cups
- 1/2 teaspoon(s) salt optional
- 2 tablespoon(s) vegetable oil
- 1/2 teaspoon(s) thyme
- 1/2 teaspoon(s) ground allspice
- 1 minced fresh chile keep seeds for extra heat
- 1 large sweet potato cut into medium chunks
- 2 tablespoon(s) fresh grated ginger
- 2 cup(s) vegetable stock
- 2 small zucchini in 1 inch chunks
- 2 cup(s) okra fresh or frozen is fine
- 1-1/2 cup(s) undrained canned tomatoes whole, coarsely chopped
- 4 cup(s) loosely packed shredded kale
- 1 tablespoon(s) lime juice
- 4 tablespoon(s) finely chopped cilantro
- In a covered soup pot, sauté the onions in the oil for about 7 minutes, stirring occasionally.
- Add the thyme, allspice, and chile and continue to cook for another 1 or 2 minutes.
- Stir in the sweet potatoes and the water or stock, and ginger, and simmer, covered, for about 5 minutes.
- Add the zucchini and the tomatoes and okra with their juice and simmer 10 to 15 minutes more, until all of the vegetables are barely tender.
- Add the kale and cook another 5 to 10 minutes.
- Stir in the lemon or lime juice, cilantro, and salt to taste.
- Serve with brown rice and Jerk Tofu.
- Adapted from the Moosewood Cooks At Home cookbook.
This recipe is a personal recipe added by mambaza and has not been tested or endorsed by MyRecipes.
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Caribbean Stew Recipe at a Glance
- COURSE: Main Dishes