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Cuban Quimbombó (Cuban Okra)
By
Raven Higheagle
@ravenhigheagle
1
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.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
Serves 8
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
2 lbokra, caps and tips trimmed off
-
2 cvegetable oil
-
2 largeonion, minced
-
4tomatoes, chopped
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12 clovegarlic, minced
-
2ají cachucha pepper, minced
-
8 slicebacon
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2 Tbsptoasted sesame seeds
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1 cham stock or pork stock
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·kosher salt and freshly ground black pepper
How to Make Cuban Quimbombó (Cuban Okra)
- 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.
- 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.
- Add the bacon to the sofrito. Using your spoon, break the strips of bacon up into smaller pieces
- Add the okra and toasted sesame seeds. Stir the ingredients well and add salt and pepper to taste. Pour in the ham broth
- 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.
- Note: Aji Cachucha Peppers can be ordered on line from www.cubanfoodmarket.com or by calling 1-877-999-9945
About Cuban Quimbombó (Cuban Okra)
Course/Dish: Other Main Dishes, Vegetables
Main Ingredient: Vegetable
Regional Style: Cuban
Hashtags: #easy, #stew, #side dish, #vegetables, #okra, #Cuban, #heirloom, #main-dish, #quick, #for kids, #healthy
