Cuban Quimbombó (Cuban Okra)
Featured Pinch Tips Video
- 2 lb
- okra, caps and tips trimmed off
- 2 c
- vegetable oil
- 2 large
- onion, minced
- tomatoes, chopped
- 12 clove
- garlic, minced
- ají cachucha pepper, minced
- 8 slice
- 2 Tbsp
- toasted sesame seeds
- 1 c
- ham stock or pork stock
- kosher salt and freshly ground black pepper
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.
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.
3Add the bacon to the sofrito. Using your spoon, break the strips of bacon up into smaller pieces
4Add the okra and toasted sesame seeds. Stir the ingredients well and add salt and pepper to taste. Pour in the ham broth
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.
6Note: Aji Cachucha Peppers can be ordered on line from www.cubanfoodmarket.com or by calling 1-877-999-9945