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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
  • 4
    tomatoes, chopped
  • 12 clove
    garlic, minced
  • 2
    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)


  1. Slice 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.
  2. In 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.
  3. Add the bacon to the sofrito. Using your spoon, break the strips of bacon up into smaller pieces
  4. Add the okra and toasted sesame seeds. Stir the ingredients well and add salt and pepper to taste. Pour in the ham broth
  5. Lower 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.
  6. Note: Aji Cachucha Peppers can be ordered on line from or by calling 1-877-999-9945

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