Okra, or quimbombó, was introduced to Puerto Rican cooking by African slaves. This easy dish makes excellent use of these green pods with their unique texture and taste.
Quimbombó Guisado
Course: VegetablesCuisine: Puerto Rico4 to 6
servingsOkra, or quimbombó, was introduced to Puerto Rican cooking by African slaves. This easy dish makes excellent use of these green pods with their unique texture and taste.
Ingredients
Oil, vegetable or olive — 2 to 3 tablespoons
Onion, chopped finely — 1
Green bell pepper, finely chopped — 1
Garlic, minced — 2 to 4 cloves
Ham (optional), diced — 1/4 cup
Tomatoes, seeded and chopped — 3
Okra, destemmed, cut into 1-inch rounds — 1 pound
Water or stock — 2 cups
Salt and pepper — to taste
Directions
- Heat the oil in a large pot or saucepan over medium flame. Add the onion, bell pepper and garlic and sauté until the onion is translucent. Add the ham and stir to heat through. Add the tomatoes and simmer for 5 to 7 minutes to cook the tomatoes down somewhat.
- Add the okra, water or stock, salt and pepper and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, or until the okra is cooked through and tender. Adjust seasoning and serve as a side dish.
Quimbombó Guisado Notes and Variations
- Garnish the finished dish with chopped cilantro.
- To turn into a full meal, add 1 cup diced potatoes, green plantain or calabaza squash at the same time you add the okra. Cook until tender and serve over rice.
- Sauté 1/2 cup of chopped chorizo along with the ham if you like.
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