Source: Adapted from Sundays at Moosewood, in the Africa section.
Time: 50 minutes
Yield: 6 servings
This recipe is from Cape Verde on coastal West Africa.
Ingredients:
1 cup onions, chopped
2 garlic cloves, minced
2 Tbsp vegetable oil
pinch of thyme
1/2 tsp ground red pepper
2 cups potatoes, diced
2 cups cabbage, in 1-in. long slices
1 can chopped tomatoes with juice
3 cups water
1 Tbsp cilantro, chopped
juice of 2 lemons
Saute the onions and garlic until the onion is translucent. Add thyme and pepper and saute, stirring often, for 5 minutes. Add the rest of the ingredients except the lemon juice and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes. Add lemon juice.