After I go to taste a stew in many restaurants, today I would like to cook it by myself with the same purpose, cooking the healthy food. So, I don’t use any meat for this dish but you may adapt by adding whatever you want for the better taste, up to you.


Photo: tanrazz

However, I also add the potato which play the important role in world food supply so don’t worry about Carbohydrate, Vitamins and Minerals because the potato can give them for sure.

There are many types of stew and I’d like to learn more about this food. Next time I’ll try to do the new recipe and tell you after I taste it. Now, I can’t wait for my happy time with the warm stew so let’s cook it together.

Kitchenware
- Dutch oven
- Knife
- Pan

Ingredients
- 1/4 teaspoon of red pepper flakes
- 1 teaspoon of salt
- 1 tablespoon of fresh ginger, grated
- 2 tablespoons of canola oil
- 2 tablespoons of lime juice
- 1/4 cup of cilantro, chopped
- 1/2 cup of dry white wine
- 2 cups of water
- 2 cups of tomatoes, chopped
- 2 cups of frozen okra
- 1/2 lb shredded cabbage
- 1 lb sweet potatoes, peeled and cubed
- 1/2 dry roasted peanuts, chopped
- 1 jalapeno, chopped fine
- 2 lg. onions, chopped
- 6 garlic cloves, chopped fine
- Pepper to taste

Preparation:

1. Heat the oil in a Dutch oven over medium high heat.
2. Add the onion and garlic in the oil and sauté for 2 minutes.
3. Add the cabbage and jalapeno pepper. Slowly stir in the wine.
4. Sprinkle in the red pepper flakes and the ginger, combine them together.
5. Stew for 8 minutes and stir often.
6. Add the water and bring to a rapid boil. Place the sweet potatoes in the boiling water carefully.
7. Lower the heat. Partially cover the pan with a lid and cook 12 minutes.
8. Stir in the tomatoes and the okra.
9. Add the salt and pepper. Gently stir in the lime juice.
10. Continue cooking 18 minutes or until the vegetables are as tender as you like. Then, remove from heat and stir in the cilantro.
11. Sprinkle with the peanuts before serving.