Quibombo (Cuban Okra Stew)
- 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
How to Make Quibombo (Cuban Okra Stew)
- 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.