QUIMBOMBO - CUBAN OKRA

Quimbombo - Cuban Okra image

Provided by Lori Loucas @jostlori

Number Of Ingredients 12

2 pound(s) small young okra
1 - lemon, juiced
4 tablespoon(s) butter or olive oil
1 medium onion, minced
2 clove(s) garlic, minced
1 pound(s) tomatoes, diced
1 - green pepper, diced
2 - whole cloves
1 - bay leaf
1 pound(s) ham, diced
2 cup(s) chicken broth
2 - half-ripe plantains, peeled & cut into lg pieces

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.