| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Caribbean |
Crowd, Elf-mail, Soups and s |
24 |
Servings |
INGREDIENTS
| 2 |
qt |
Chopped onions; (2 lbs) |
| 1/4 |
c |
Vegetable oil |
| 2 |
qt |
Cabbage chopped; (1-1/2 lbs) |
| 4 |
sm |
Chili peppers; seeded and minced, (2-oz) (OR 1/4-1/2 tsp cayenne pepper |
| 1/4 |
c |
Grated fresh ginger root |
| 1 |
qt |
Vegetable stock or water |
|
|
Salt to taste |
| 3 |
qt |
Sweet potato cubes; (3-lbs) |
| 1 1/2 |
qt |
Chopped red and green bell peppers; (1-1/2 lbs) |
| 2 |
qt |
Crushed canned tomatoes with juice; (4-lbs) |
| 1 1/2 |
qt |
Chopped zucchini; (2-lbs) |
| 1 1/2 |
qt |
Sliced frozen okra; (2-lbs) |
| 1/2 |
c |
Fresh lime juice; (up to 3/4 cup) |
| 1/2 |
c |
Chopped fresh cilantro |
| 24 |
tb |
Peanuts; dry-roasted unsalted, (8-oz) (maybe doubled) |
INSTRUCTIONS
OPTIONAL GARNISH
MAKES 24 9-oz servings. Serve on rice or with cornbread.
Saute onions in vegetable oil for 3 to 4 minutes. Add cabbage and chilies
(or cayenne) and continue to saute until the onions are translucent.
Add ginger, stock (or water), and sweet potatoes with a sprinkle of salt.
Bring to a boil and simmer for 3 minutes. Add the peppers and tomatoes and
simmer for 3 more minutes. Add the zucchini and okra and simmer until all
the vegetables are tender. Stir in the lime juice, additional salt to taste
and cilantro. Garnish with optional roasted peanut and cilantro sprigs.
>From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian
Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons,
(1996). >MC+elf phannema@wizard.ucr.edu PER SERVING: 160CAL, 3.6G fat
(18.8% cff); with peanuts, 1 tbs. PER SERVING: 213CAL, 8.1G fat (32.1%
cff).
Recipe by: Moosewood for a Crowd
Posted to Digest eat-lf.v097.n014 by KitPATh <phannema@wizard.ucr.edu> on
Jan 15, 1998
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