Wedding Stew

This stew is often found on festive menus, served as a course on its own, or as the vegetable component of an everyday meal. The vegetables traditionally used are potatoes, sweet potatoes, elephant’s foot yams, carrots, peas, and sometimes cherry tomatoes in a sweet-and-sour base of melted onions and tomato, like a Latin American sofrito. Some versions include a banana, but not my mother’s. She stresses that the vegetables should be cut into cubes the size of a child’s fingernail.