Ingredients

2 C. chopped onions
vegetable broth or white wine for sautéing
3 C. chopped cabbage
1 fresh chile, minced (seeded for a milder hot) or 1/4 tsp. cayenne
1 Tbsp. 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 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro chopped peanuts

Cooking Instructions

In a nonreactive pot, sauté 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 sauté, 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)