Quibombo (Cuban Okra Stew)
Featured Pinch Tips Video
- 8 oz
- okra, tops removed and chopped into 1/2-inch pieces
- lemons, halved
- green plantain
- 1/2 tsp
- kosher salt
- 1/4 c
- plus 2 tablespoons olive oil
- 1 c
- chopped onion
- green bell pepper, diced
- 8 oz
- boneless pork loin, cut into 1/2-inch pieces
- 8 oz
- shrimp, deveined but with shells left on
- tomatoes, peeled and chopped
- 3 clove
- garlic, minced
- 1 Tbsp
- apple cider or white distilled vinegar
- 1 sprig(s)
- fresh oregano
- grilled or toasted bread, for serving
1Place the chopped okra in a large mixing bowl. Cover with water and squeeze in lemon juice.
2Soak for 30 minutes and then drain the water. Rinse the okra under cool water and set aside.
3Meanwhile, peel and slice the plantain, and place in a 1-quart saucepan
4Cover with water, add salt and bring to a boil. Cook for 10 minutes until very soft.
Remove from heat, drain the water, and cool.
5Add 2 tablespoons olive oil and mash with a potato masher until smooth. Set aside and allow to cool
6Heat 1/4 cup olive oil in a 2-quart saucepan, and add the onions and bell peppers.
7Sauté for 1 to 2 minutes, and then add the pork and shrimp, browning for another 5 to 7 minutes, until the pork is well cooked.
8Using a blender, puree the chopped tomatoes, garlic and 2 cups water
9Pour the puree into the saucepan, and add the vinegar, oregano and okra. Bring the stew to a simmer.
10Divide the mashed plantain into 12 equal portions and roll into balls.
11Place the balls in the simmering quibombo stew, and cover. Simmer on low for 5 minutes, until the plantain balls have dissolved.
12Stir once or twice to distribute the ingredients evenly. Remove the sprig of oregano before serving.
13Serve hot with grilled or toasted bread.