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MOROCCAN
SWEET POTATO STEW
THE WIND STAR CRUISES
In
the summer, the three Wind Star cruise ships are in
the Mediterranean, with many different departures there
from April to November. A typical cruise goes from Italy's
Amalfi coast from Rome on seven-day sailings with shore
excursions exploring Dubrovnik, Croatia and Corfu, Greece.
Another goes along the Cote d'Azur with port calls at
Portofino, Corsica, Elba, Florence, St. Tropez and Cannes.
There are also Greece and Turkey itineraries between
Athens and Istanbul. Caribbean seven-day cruises go
from St. Thomas roundtrip to St. John, St. Martin, St.
Barthelemy, Tortola, Jost Van Dyke, Iles des Saintes,
and Virgin Gorda. There are also Panama Canal cruises
and cruises from Costa Rica to Isla de Cano, Bahia Drake,
Quepos, Curu, Tortuga Island, Playa Flamingo and Isla
Coiba. A repositioning cruise goes between Barbados
or St. Thomas and Lisbon. Other cruises are in Australia
and New Zealand, Thailand, Singapore, Malaysia, Cambodia,
and Vietnam.
Their recipe:
2 cups chopped onion
3 cloves garlic, minced
1 1/2 teaspoon turmeric
1 teaspoon dried cinnamon
3/4 teaspoon curry powder
3/4 teaspoon dried cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 to 4 sweet potatoes (3 1/2 pounds), peeled and cut
into 2 inch cubes, 6 cups
1 large red bell pepper, seeded and coarsely chopped,
1-1/2 cup
1 eggplant, cubed, 3 cups
3/4 cup vegetable broth or water
2 cups canned garbanzo beans, rinsed and drained
3 cups canned ready-cut tomatoes
3/4 cup raisins
Chopped fresh cilantro leaves for garnish
Combine onions and garlic in a large saucepan and cook,
covered, over low heat until tender, about 10 minutes,
or until the onion is translucent, adding a little water
if necessary to prevent scorching. Stir in turmeric,
cinnamon, curry, cumin, nutmeg and red pepper flakes,
salt and pepper and cook for 3 minutes. Stir in the
sweet potatoes, bell pepper, eggplant and broth or water
and bring to a boil. Reduce heat to low and simmer,
covered, for 5 minutes. Add garbanzo beans, tomatoes,
and raisins and simmer, covered, until the sweet potatoes
are tender, about 35 minutes. Sprinkle with fresh cilantro
before serving
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