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Photo © Jaimie Duplass Image from BigStockPhoto.com
Bowl of Okra
Photo © Jaimie Duplass Image from BigStockPhoto.com
At a Glance
Prep Time : 15min
Cook Time : 30min
Course : Dinner, Entree, Lunch, Main Course, Side Dish, Soup
Special : Caffeine-Free, Easy, Egg-Free, Sugar-Free, Vegan, Vegetarian
Type of Prep : Simmer
Cuisine : Caribbean, Latin
Occasion : Fall, Family Dinner, Winter
Spiciness Indicator : Mild
 
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Okra Stew (Quingombós Guisados)

From Hector Rodriguez,
Your Guide to Latin Caribbean Food.
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Most people think of okra as a southern tradition. However, okra originated in Africa and was brought to the Americas with the slave trade. So, it shouldn't be surprising to find Latin Caribbean dishes where okra is the start attraction. If you prefer a spicier stew, add more jalapeños to this dish.

INGREDIENTS:

  • 2 pounds fresh okra (cleaned and trimmed)
  • 2 tablespoons olive oil
  • 2 cups onions (chopped)
  • 3 cups ripe tomatoes (peeled, seeded, chopped)
  • 1 medium jalapeño chili (minced)
  • 2 teaspoons garlic (minced)
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper (freshly ground)

PREPARATION:

1. In a heavy skillet, heat the olive oil over medium heat.

2. Saute the onions in the olive oil until soft and transparent, about 3 minutes.

3. Stir in the tomatoes, chilies, and garlic. Cover and cook over medium heat for 5 minutes.

4.Add the okra, salt, and pepper.

5.Mix the ingredients until thoroughly incorporated.

6.Cover and reduce heat to low. Simmer until okra is tender, approximately 20 minutes. Serve immediately.

Servings: Serves approximately 8 people.

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