cuban quimbombó (cuban okra)
Cuban Quimbombó is a bit like gumbo: the fundamental elements are always the same, but everyone has his or her own "special ingredients." In short, there is a lot of room for interpretation and personalized seasoning. This version is made with onion, tomato, bacon, and of course, okra.
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yield
serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For cuban quimbombó (cuban okra)
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2 lbokra, caps and tips trimmed off
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2 cvegetable oil
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2 lgonion, minced
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4tomatoes, chopped
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12 clovegarlic, minced
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2ají cachucha pepper, minced
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8 slicebacon
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2 Tbsptoasted sesame seeds
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1 cham stock or pork stock
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kosher salt and freshly ground black pepper
How To Make cuban quimbombó (cuban okra)
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1Slice the okra into rounds and keep the pieces in cool water until ready to cook. Be sure to dry the okra well before adding to the pot.
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2In a medium-sized caldero (Dutch oven), heat the oil over medium to medium-high heat until sizzling. Add the onion, tomatoes, garlic and ají. Cook, stirring, into a sofrito.
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3Add the bacon to the sofrito. Using your spoon, break the strips of bacon up into smaller pieces
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4Add the okra and toasted sesame seeds. Stir the ingredients well and add salt and pepper to taste. Pour in the ham broth
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5Lower heat and cook until the okra is soft to the touch but not falling apart. Serve as a caldo (broth) or spoon over white rice for a thicker, heartier meal.
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6Note: Aji Cachucha Peppers can be ordered on line from www.cubanfoodmarket.com or by calling 1-877-999-9945
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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