This satisfying stew is great for those cold winter nights, and if you’re not into spicy flavours, just leave the hot seasonings out.
Ingredients
- 2 T canola oil or coconut oil
- 2 C water
- 1/2 C dry white wine
- 2 large onions, chopped
- 1/2 lb shredded cabbage
- 6 garlic cloves, chopped fine
- 1 jalapeno, chopped fine
- 1 T fresh ginger, grated
- 1/4 t red pepper flakes
- 1 lb sweet potatoes, peeled and cubed
- 2 C frozen okra
- 2 C tomatoes, chopped
- 1 t salt
- Pepper to taste
- 1/4 C cilantro, chopped
- 2 T lime juice
- 1/2 dry roasted peanuts, chopped
Directions
1. Set a Dutch oven to medium high heat, and heat up the oil.
2. Add the garlic and onion to the oil , and saute for 2 minutes.
3. Add the jalapeno pepper, and the cabbage.
4. Gradually stir in the wine, the ginger and the red pepper flakes.
5. Combine all ingredients by stirring thoroughly.
6. Allow the mixture to simmer for 8 minutes, while continuing to stir.
7. Add the water, and bring to mixture to a quick boil.
8. Add the sweet potatoes to the boiling water.
9. Reduce the heat to the low setting, and use the pan lid to partially cover the pan.
10. Allow to cook for 12 minutes.
11. Add the tomatoes and okra, and stir.
12. Add the salt, pepper and lime juice, and stir.
13. Allow the mixture to continue cooking until the vegetables are as tender as you prefer them. This may take around 18 minutes.
14. Remove the pan from the heat and stir in the cilantro.
15. Serve, and sprinkle with the peanuts just before eating.
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