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caribbean-stew recipe

Date:    27 Sep 93 07:53:22 PDT
 From: Jim Bakker
 Caribbean squash and sweet potato stew
   serves 6 to 7
    3 medium onions, finely sliced
    1 cup water or vegetable broth
    1 clove garlic, minced or pressed
    1/2 tsp. dried red pepper flakes
    1/2 tsp. ground allspice
    1 16-ounce can tomatos
    1 small butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into
        small chunks
    1 pound sweet potatos, peeled and cut into small chunks
    pepper to taste
    1 16-ounce can black beans, drained
    2 sprigs parsley, finely chopped, for garnish
    1-2 limes, cut in wedges, for garnish
    Saute onions in water or basalmic vinegar.
    Add remaining ingredients, except black beans, parsley, limes. Cover
    cook on medium low heat until squash and potatos are cooked, about 20
    About 10 minutes before serving, add black beans and cook to heat
    Serve over rice, with parsley sprinkled over top for garnish, and a
    squeeze of lime.
 kwvegan vegan