Recipe: QUINGOMBOS GUISADOS ~ Caribbean Okra Stew

From the Vitality Food Feature ‘Peasant Comfort Foods for Deep Winter Dining‘.

This dish is believed to have originated in Puerto Rico and then spread to the other islands in the Caribbean. (Serves 4 to 6)

Ingredients

  • 4 Tbsp olive or coconut oil
  • 1 pound frozen okra, thawed
  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 4 cloves garlic, crushed
  • 1 large sweet pepper, seeded and thinly sliced
  • 1 small hot pepper, seeded and finely chopped
  • 2 large tomatoes, finely chopped
  • 1-1/2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cumin

1) Heat oil in a saucepan and sauté the okra over medium heat until they turn light brown, turning them over a few times.

2) Remove with a slotted spoon and set aside on paper towels to drain excess oil.

3) In the same oil (add more oil if necessary), sauté the onion, garlic and the sweet and hot peppers over medium heat for 10 minutes.

4) Stir in tomatoes and sauté for a further 10 minutes.

5) Gently stir in the okra and the remaining ingredients.

6) Cover and cook for about 15 minutes or until okra is tender, adding more water if necessary.

7) Serve hot with cooked rice.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at: https://tinyurl.com/zk3ueyv

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