![]() ![]() We are sure that you will love the result and will want to surprise your family and friends. Today we explain the step-by-step to prepare at home the homemade okra stew recipe in the purest Cuban style. While its leaves have medical uses to treat throat conditions and as poultices against staphylococcal infections in the nails. Add the chopped cherry tomatoes and simmer for an additional 20 minutes or until okra is cooked through. Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Once the onions become translucent, add the okra and spring water. Cook until the onion becomes translucent. The most common way to consume it is cooked, either alone, with meat, or with rice, the last two being the most enjoyed. Heat the avocado oil in a skillet, and add the chopped onion. 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 okra is originally from Africa and was introduced to our island after the arrival of the African slaves. ![]() How did the okra arrive in Cuba and how is it consumed? 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. The formula to make it perfect and delicious depends on the secret of the family recipe that goes from one generation to the next.Īnd there are many variants if we take into consideration the region of the country where it is prepared or the ingredients that are used. This Cuban recipe is one of the most traditional on the island and it is enjoyed by all Cubans from kids to adults. ¡Ay! qué sabroso el quimbombó, señores, cocinado con harina, con camaroncito seco y con carne de gallina… quimbombó que resbala pa’ la yuca seca… Or that catchy rhythm of the popular Chappottin’s song that mentions this vegetable and that it is inevitable to hum while preparing it: Who does not miss the aroma that emerged from the kitchen while mom or grandma used to cook okra stew?
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