Senegal Seafood Stew

Ingredients:
1 tsp salt
2 green unripe bananas sliced in ½-inch rounds
4 cups chopped onions
2 cloves minced garlic
2 tbsp Vegetable Broth
½ tsp cayenne pepper
½ tsp summer savory (or thyme)
1 potatoes, chopped
2 sweet potatoes, peeled and chopped
2 cups chopped cabbage
1 cup chopped fresh parsley
3 cups canned tomatoes, chopped with juice
3 cups Vegetable Brother or Water
1 lb fresh, shelled, deveined shrimp
1 lb orange roughly, cut up in pieces

Preparation:
Dissolve salt in enough water to cover sliced bananas. Soak for about 15 minutes, then drain them and set aside.

Meanwhile, sauté onions and garlic in 2 tbsp until onions are just translucent. Stir in cayenne and summer savory and sauté a few minutes more. Add potatoes, sweet potatoes, cabbage, parsley, tomatoes and broth.

Bring the stew to a simmer and cook for 15 minutes. Add the bananas, shrimp and fish (if cooked shrimp was all you could find, add them in last 5 minutes). Simmer for 10 minutes or until fish is opaque and shrimp are pink. Add more water if stew is too thick. Add salt to taste.

Serve over steamed rice and garnish with lemon wedges.