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Cuban Quimbombó (Cuban Okra)

Cuban Quimbombó (Cuban Okra)

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.


Ingredients
1
pound
okra, caps and tips trimmed off
1
cup
vegetable oil
1
large onion, minced
2
tomatoes, chopped
6
cloves
garlic, minced
1
ají, minced
4
strips
bacon
1
tablespoon
toasted sesame seeds
1/2
cup
ham broth
*
kosher salt and freshly ground black pepper
Directions
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, 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 or spoon over white rice for a thicker, heartier meal.

The base number of servings for this recipe is 4
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