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Cuban Okra Stew recipe - receta de Sopa de Quimbobo
from All About Cuban Cooking, courtesy of Josefina Alvarez (posted with author's permission)

2 lb. okra, cut in bite sizes
2 plantains, not too ripe
1 bay leaf
1 lb. ham or pork, cubed
1 tsp vinegar
3 cups water
1 medium onion, chopped
2 tsp oil
1/4 tsp black pepper
1/2 bell pepper, chopped
1 tsp salt
1/4 tsp cumin
3 cloves garlic
1/2 cup tomato sauce

Okra should be washed and allowed to dry before cutting (to avoid slime). In addition, pour lemon juice over before cooking. Place oil in a frying pan, saute onion, bell pepper, tomato sauce, and garlic, making a sauce. Saute cubed pork or ham in the sauce for about 5 minutes. Add okra, water, cumin, bay leaf, black pepper, salt and vinegar, cook for about 20 minutes. Peel and cut the plantains in chunks, cook for an additional 10 minutes over medium flame until soft. Serve with rice or French bread. Cumin is optional. In this dish, semiripe banana adds a sweet taste to the stew

serves 6.

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