1931 Cuban Cookery by Blanche Z de Baralt

79

QUIMBOMBO. (Okra).

2 lbs. small young okra 1 slice ham or V2 lb. fresh pork 1 onion 1 kernel garlic 4 or 5 tomatoes 1 green pepper 2 cloves, bay leaf. salt and pepper 2 cupsful of broth. The okra should be v ery young and tender. Cut ~ff head and end of ·pods, slice thinly and leave in water containing juice of a lemon while you prepare the seasoning (mojo) :1 bnion garlic, green pepper, tomatoes etc. all hnely chopped and fried in a spoonful 0 £ lard. Add ham or meat cut into small - bits and the broth and let simmer in the · seasoning on a slow hre until tender. Then add the okra~ cover the saucepan and .£.nish cooking slowly. This is gene– rally served with "fufu" which is nothing but boiled half ripe plantains crushed while hot and formed into balls . It is added to the q uimbornb6 a monient before serving. This is served as a vegetable, accompanied by w hite rice. If you want it as soup, add a g'reater quantity