Caribbean Stew is especially good served on brown rice with Jerk Tofu. The three together will fill your kitchen with a heady, tropical aroma. To help preserve the bright colors of the vegetables, serve the stew soon after cooking
|1 ||large onion, chopped (about 2 cups)|
|1/2 tsp. ||salt|
|2 tsp. ||vegetable oil|
|1/2 tsp. ||dried thyme|
|1/2 tsp. ||ground allspice|
|1 ||minced fresh chile, seeds removed for a milder "hot|
|1 ||large sweet potato, cut into medium chunks (about 2 cups)|
|2 cups ||water or vegetable stock|
|2 ||small zucchini, cut into 1-inch chunks (about 2 cups)|
|1 1/2 cups ||undrained canned tomatoes, coarsely chopped|
|4 cups ||loosely packed shredded kale|
|1 tbsp. ||fresh lemon or lime juice|
|2 to 4 tbsp. ||finely chopped fresh cilantro|
- Sprinkle the onions with the salt. In a covered soup pot, sauté the onions in the oil for about 7 minutes, stirring occasionally.
- Add the thyme, allspice, and chile and continue to cook for another 1 or 2 minutes. Stir in the sweet potatoes and the water or stock, and simmer, covered, for about 5 minutes.
- Add the zucchini and the tomatoes with their juice and simmer 10 to 15 minutes more, until all of the vegetables are barely tender.
- Add the kale and cook another 5 to 10 minutes. Stir in the lemon or lime juice, cilantro, and salt to taste.