• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 8
    OK

    Quibombo (Cuban Okra Stew)

    Shrimp, tomatoes, bell pepper and pork are classic flavors in Cuban Quibombo and Cajun gumbo. Cuban quibombo stew relies not only on the naturally gooey moisture of the okra, but on the starchy addition of mashed green plantain, which are grown in abundance in Cuba.


    Ingredients
    8
    ounces
    okra, tops removed and chopped into 1/2-inch pieces
    2
    lemons, halved
    1
    green plantain
    1/2
    teaspoon
    kosher salt
    1/4
    cup
    plus 2 tablespoons olive oil
    1
    cup
    chopped onion
    1/2
    green bell pepper, diced
    8
    ounces
    boneless pork loin, cut into 1/2-inch pieces
    8
    ounces
    shrimp, deveined but with shells left on
    3
    tomatoes, peeled and chopped
    3
    cloves
    garlic, minced
    1
    tablespoon
    apple cider or white distilled vinegar
    1
    sprig
    fresh oregano
    *
    Grilled or toasted bread, for serving
    Directions
    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.

    The base number of servings for this recipe is 8
    OK

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