2 tablespoons of olive oil
4 medium onions (400g) diced
3 cloves of garlic, minced
2 chicken bouillon tablets dissolved in 4 cups of boiling water (960ml)
2 large sweet potatoes (360g), cut into 3cm cubes
4 small sweet potatoes (320g), cut into four pieces each
1 medium eggplant (280g), cut into 3cm cubes
1 medium zucchini (350g), cut into 3cm cubes
12 small okra pods (180g)
1/4 cup of fresh parsley
1/4 cup of fresh thyme
1 tablespoon of salt
2 tablespoons of olive oil
4 medium onions (400g) diced
3 cloves of garlic, minced
2 chicken bouillon tablets dissolved in 4 cups of boiling water (960ml)
2 large sweet potatoes (360g), cut into 3cm cubes
4 small sweet potatoes (320g), cut into four pieces each
1 medium eggplant (280g), cut into 3cm cubes
1 medium zucchini (350g), cut into 3cm cubes
12 small okra pods (180g)
1/4 cup of fresh parsley
1/4 cup of fresh thyme
1 tablespoon of salt
Heat the olive oil in a large pot over high heat
Add the onion and garlic and sauté, stirring occasionally with a wooden spoon, until the onion is soft (approximately 8 minutes)
Add the chicken bouillon, sweet potatoes, eggplant, zucchini, okra, and stir to combine
Bring to a boil, then reduce the heat to low, cover, and simmer until the sweet potatoes are tender (about 10 minutes)
Stir in the parsley, thyme, and salt
Simmer for an additional minute
Transfer to a serving dish and serve immediately
Approximately 240 calories per serving
Note: If desired, prepare this stew the night before
Let it cool, transfer to a container, cover with plastic wrap or aluminum foil, and refrigerate until ready to reheat
Just before serving, heat in a saucepan over medium heat.
