Okra or quimbombo, as it is called in Spanish can be used to make a great and tasty stew. This Cuban (African-influenced) recipe comes down from my Abuela (grandmother) Rosa Maria who was born in Cuba and who I consider one of the best cooks out there.

A characteristic of the okra plant is that when its cooked, it secretes a gooey substance that some might find unappetizing. This slimy secretion can be easily eliminated by adding some lemon juice to the sliced okra before cooking and its one of those secrets I have learned from my Abuela.

Ingredients:

2 pounds of Okra

2 Spanish Chorizo (highly-seasoned Spanish pork sausage – if you can’t find chorizo you can replace it with ham)

1 Lemon

1 Tsp of Salt

4 Garlic cloves

1 Onion (chopped)

1/2 to 1 green pepper,

1/2 tsp Ground cumin

1 Small Can of Tomato sauce

1 large Bay Leaf

1/4 lb of calabaza (round pumpkin or squash)

2 Cups of Chicken Broth

1/4 cup of Olive oil

2 cups of cooked white rice

Slice Okra into 1/4″ rounds, place in a bowl and cover with water, then squeeze in the juice of one lemon and stir to mix. Let the okra soak while you continue with the recipe – this soaking process will prevent the okra from becoming slimy in the finished dish.

Stir in the onions, green peppers, garlic, bay leaf, ground cumin, salt, chorizo and saute in Olive Oil until tender in a pot large enough to hold all the Okra. While this is cooking, start the rice and peel & cube the Calavaza. Drain the okra in a colander and add the okra to the pot (don’t worry if you see “slime” draining from the colander–the cooked okra will not be slimy). Stir to combine, then stir in the broth and tomato sauce. Bring to a gentle boil, add the cubed Calavaza. Stir to combine, cover and reduce heat to a simmer. Cook for about 30 minutes or until the okra is tender. Serve over cooked white rice.

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