QUIMBOMBO - CUBAN OKRA
This Cuban dish is usually served alongside rice. Quimbombo means "okra". The "fufu" balls are what make it super interesting (and good!!!). There are so many ways to prepare this! Some families don't make the fufu balls, and instead cook sliced plantains in the stew. Others (when it was possible for ordinary Cubans) used beef. This was before the revolution. Pork is still available in Cuba, and I've always had it with ham, but the pork loin sounds like a great way, too!
Provided by Lori Loucas @jostlori
Categories Vegetables
Number Of Ingredients 12
Steps:
- Wash okra thoroughly. Cut off both ends of the pods, then slice. Place the okra in a bowl and cover with water and the lemon juice. Let sit while you prepare the mojo (seasoning).
- Melt the butter in a large pan that has a tight fitting lid. Add the onion, garlic, tomatoes, green pepper, cloves, and bay leaf. Season with salt and pepper to taste. Saute until the onions and peppers are tender.
- Add the ham or pork, and cover with the broth. Simmer over low heat for 10-15 minutes, until the pork is tender.
- Add okra, cover with the lid, and continue to cook for an additional 10-12 minutes or until the okra is tender. Prepare the "fufu" while the okra is cooking.
- To prepare the "fufu", boil the plantain pieces until tender. Remove from water and mash while still hot. Form the mashed plaintain into small balls. Add the "fufu" balls to the Quimbombo just before serving, being careful when stirring so that they don't fall apart. Some people just place the fufu in the individual serving bowls, then ladle the Quimbombo over the fufu.
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