Senegal Seafood Stew

Ingredients

• 1 teaspoon salt
• 2 green unripe bananas, sliced (in ½-inch rounds)
• 4 cups chopped onions
• 2 cloves minced garlic
• 2 tablespoons vegetable broth
• ½ teaspoon cayenne pepper
• ¼ teaspoon summer savory, (or thyme)
• 2 potatoes, chopped
• 2 sweet potatoes, peeled, chopped
• 2 cups chopped cabbage
• 1 cup chopped fresh parsley
• 3 cups canned tomatoes, chopped with juice
• 3 cups vegetable broth, (or water)
• 1 pound fresh, shelled, deveined shrimp
• 1 pound orange roughy, cut up in pieces

Directions

1. Dissolve salt in enough water to cover sliced bananas.
2. Soak for about 15 minutes, then drain them and set aside.
3. Meanwhile, saute onions and garlic in 2 tbsp until onions are just translucent.
4. Stir in cayenne and summer savory and sauté a few minutes more.
5. Add potatoes, sweet potatoes, cabbage, parsley, tomatoes and broth.
6. Bring the stew to a simmer and cook for 15 minutes.
7. Add the bananas, shrimp and (if cooked shrimp was all you could find, add them in last 5 minutes).
8. Simmer gently for 10 minutes or until is opaque and shrimp are pink.
9. Add more water if stew is too thick.
10. Add salt to taste.
11. Serve over steaming rice.
12. Garnish with wedges of lemon or lime.