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.

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    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.
    Step 3
    Add the bacon to the sofrito. Using your spoon, break the strips of bacon up into smaller pieces.
    Step 4
    Add the okra and toasted sesame seeds. Stir the ingredients well and add salt and pepper to taste. Pour in the ham broth.
    Step 5
    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.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
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    45 mins
    Prep Time: 
    15 mins
    Cook Time: 
    30 mins
    Enter Quantity
    The base number of servings for this recipe is 4
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