Instructions: MAKES 24 9-oz servings. Serve on rice or with cornbread.

Saute onions in vegetable oil for 3 to 4 minutes. Add cabbage and chilies

(or cayenne) and continue to saute until the onions are translucent.

Add ginger, stock (or water), and sweet potatoes with a sprinkle of salt.

Bring to a boil and simmer for 3 minutes. Add the peppers and tomatoes and simmer for 3 more minutes. Add the zucchini and okra and simmer until all the vegetables are tender. Stir in the lime juice, additional salt to taste and cilantro. Garnish with optional roasted peanut and cilantro sprigs.

(18.8% cff); with peanuts, 1 tbs.

NOTES : Ive found that these recipes scale well -) fewer portions. And the intro to the book says "many have been successfully halved, doubled, or tripled.

MENU might include fruit - mango salsa - or a tropical fruit salad - or a fruit sauce (plum or pear) for frozen yogurt

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