Quibombo (Cuban Okra Stew)
8 ozokra, tops removed and chopped into 1/2-inch pieces
1/2 tspkosher salt
1/4 cplus 2 tablespoons olive oil
1 cchopped onion
1/2green bell pepper, diced
8 ozboneless pork loin, cut into 1/2-inch pieces
8 ozshrimp, deveined but with shells left on
3tomatoes, peeled and chopped
3 clovegarlic, minced
1 Tbspapple cider or white distilled vinegar
1 sprig(s)fresh oregano
·grilled or toasted bread, for serving
How to Make Quibombo (Cuban Okra Stew)
- Place the chopped okra in a large mixing bowl. Cover with water and squeeze in lemon juice.
- Soak for 30 minutes and then drain the water. Rinse the okra under cool water and set aside.
- Meanwhile, peel and slice the plantain, and place in a 1-quart saucepan
- 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.
- Add 2 tablespoons olive oil and mash with a potato masher until smooth. Set aside and allow to cool
- Heat 1/4 cup olive oil in a 2-quart saucepan, and add the onions and bell peppers.
- 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.
- Using a blender, puree the chopped tomatoes, garlic and 2 cups water
- Pour the puree into the saucepan, and add the vinegar, oregano and okra. Bring the stew to a simmer.
- Divide the mashed plantain into 12 equal portions and roll into balls.
- Place the balls in the simmering quibombo stew, and cover. Simmer on low for 5 minutes, until the plantain balls have dissolved.
- Stir once or twice to distribute the ingredients evenly. Remove the sprig of oregano before serving.
- Serve hot with grilled or toasted bread.