Ingredients
- 15 ea onions diced
- 1 cup oil vegetable
- 2 ea cabbage green, diced
- 15 lbs yams peeled, diced
- 1 cup garlic peeled, minced
- 1 lb ginger peeled, minced
- 4 tbsp cayenne pepper
- 212 oz tomatoes canned, crushed
- 102 oz tomatoes canned, diced
- 1 gal apple juice
- 3 lbs peanut butter chunky
- 4 gal stock vegetable
- 6 lbs okra cut
- 1/2 cup salt
- 1 tbsp pepper black, ground
- 2 cups cilantro chopped
- 5 cups rice cooked
Servings: 16oz
Units:
Instructions
Ginger puree
- Peel ginger, cut into small pieces, mince in food processor. Set aside.
Vegetables
- In a large soup pot, heat oil and sweat onions with cayenne pepper until 1/2 tender (~20 minutes). Add cabbage and sweat 20 minutes. Add yams, garlic, ginger, tomatoes, apple juice, peanut butter. Stir and continue to sweat for 30 minutes. Add okra and veggie stock, bring to boil and simmer until yams are just tender. Season with salt and black pepper.
Garnish
- Serve over cooked rice and garnish with freshly chopped cilantro.
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