quibombo (cuban okra stew)

How To Make quibombo (cuban okra stew)

• 1

  Place the chopped okra in a large mixing bowl. Cover with water and squeeze in lemon juice.
• 2

  Soak for 30 minutes and then drain the water. Rinse the okra under cool water and set aside.
• 3

  Meanwhile, peel and slice the plantain, and place in a 1-quart saucepan
• 4

  Cover with water, add salt and bring to a boil. Cook for 10 minutes until very soft. Remove from heat, drain the water, and cool.
• 5

  Add 2 tablespoons olive oil and mash with a potato masher until smooth. Set aside and allow to cool
• 6

  Heat 1/4 cup olive oil in a 2-quart saucepan, and add the onions and bell peppers.
• 7

  Sauté 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.
• 8

  Using a blender, puree the chopped tomatoes, garlic and 2 cups water
• 9

  Pour the puree into the saucepan, and add the vinegar, oregano and okra. Bring the stew to a simmer.
• 10

  Divide the mashed plantain into 12 equal portions and roll into balls.
• 11

  Place the balls in the simmering quibombo stew, and cover. Simmer on low for 5 minutes, until the plantain balls have dissolved.
• 12

  Stir once or twice to distribute the ingredients evenly. Remove the sprig of oregano before serving.
• 13

  Serve hot with grilled or toasted bread.
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