Who does not miss the aroma that emerged from the kitchen while mom or grandma used to cook okra stew?
Or that catchy rhythm of the popular Chappottin’s song that mentions this vegetable and that it is inevitable to hum while preparing it:
¡Ay! qué sabroso el quimbombó, señores, cocinado con harina, con camaroncito seco y con carne de gallina… quimbombó que resbala pa’ la yuca seca…
This Cuban recipe is one of the most traditional on the island and it is enjoyed by all Cubans from kids to adults.
The formula to make it perfect and delicious depends on the secret of the family recipe that goes from one generation to the next.
And there are many variants if we take into consideration the region of the country where it is prepared or the ingredients that are used.
The truth is that it does not matter the way each person uses to prepare it as long as it is so mouthwatering like in the recipe we explain here.
How did the okra arrive in Cuba and how is it consumed?
The okra is originally from Africa and was introduced to our island after the arrival of the African slaves.
It is also known in other parts of the world by the name of quingombó, gombo, molondrón, ocra, okra or bamia, candia and abelmosco.
The most common way to consume it is cooked, either alone, with meat, or with rice, the last two being the most enjoyed.
While its leaves have medical uses to treat throat conditions and as poultices against staphylococcal infections in the nails.
Today we explain the step-by-step to prepare at home the homemade okra stew recipe in the purest Cuban style.
We are sure that you will love the result and will want to surprise your family and friends.
Okra Stew Recipe
Delicious and easy homemade okra with meat recipe, one of the most prepared dishes in Cuba.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Yield1 Recipient
- Serving Size100g
- Energy178 cal
Okra Stew Ingredients
- 1 kilogram of sweet okra
- 3 lemons
- 3 cups of water
- 1 Kilogram of beef (can be pork)
- 3 garlic cloves
- 1 large onion
- 1 pepper
- ¼ teaspoon of pepper or hot spices
- 1 teaspoon of oregano
- A pinch of cumin
- ½ cup of vinegar
- 1 cup of tomato sauce
- 1 cup of dry wine
- Salt as desired
- 2 tablespoons of olive oil or another vegetable oil
How to prepare cuban Okra stew
We start by washing the okra well and removing both ends. Then slice them.
In a large bowl add the water with the juice of the 3 lemons and add the freshly sliced oak. We keep them soaking until them until it’s time to cook them.
Meanwhile, we cut the meat into medium cubes or pieces and then fry them in a large frying pan with hot oil on medium heat.
Immediately add the chopped onion and pepper, the finely crushed garlic, the oregano, the cumin, the pepper and the salt as desired to the frying pan.
We also incorporate tomato sauce, vinegar and dry wine. We stir and mix well so that all the ingredients are integrated.
After 5 to 10 minutes, when we notice that the meat is almost completely cooked, add the okra along with the water.
We let it cook until the meat is completely softened and the water has been reduced to the point that we want it to remain.
In some regions of Cuba it is customary to add some pieces or balls of plantain fufú.
If you want to try this variant you just have to boil the plantain, reduce them to fufu and then form some balls, add them at the end and cook until the water is reduced to the point you would like.
- 4 servings per container
- Serving Size100g
- Amount per serving
- % Daily Value*