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.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
Serves 8
Ingredients
- 2 pounds okra, caps and tips trimmed off
- 2 cups vegetable oil
- 2 large onion, minced
- 4 - tomatoes, chopped
- 12 cloves garlic, minced
- 2 - ají cachucha pepper, minced
- 8 slices bacon
- 2 tablespoons toasted sesame seeds
- 1 cup ham stock or pork stock
- - kosher salt and freshly ground black pepper
How To Make cuban quimbombó (cuban okra)
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Step 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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Step 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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Step 3Add the bacon to the sofrito. Using your spoon, break the strips of bacon up into smaller pieces
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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