Cuban Quimbombó (Cuban Okra)

Raven Higheagle


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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Serves 8
15 Min
30 Min
Stove Top


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

How to Make Cuban Quimbombó (Cuban Okra)


  • 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 or by calling 1-877-999-9945

Printable Recipe Card

About Cuban Quimbombó (Cuban Okra)