Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Chopped onions
Vegetable broth or white
Wine for sauteeing
3 c Chopped cabbage
1 Fresh chile, minced (seeded
For a milder "hot") or 1/4
ts Cayenne
1 tb Grated fresh ginger root
2 c Water
3 c Diced sweet potatoes, cut
Into 1/2- to 3/4-inch cubes
Salt to taste
2 c Undrained fresh or canned
Tomatoes
2 c Fresh or frozen sliced okra
3 tb Fresh lime juice
2 tb Chopped fresh cilantro
Chopped peanuts (I omitted
These)
Sprigs of cilantro
(optional)

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.

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