3/9/2024 0 Comments Okra stew paleo![]() ![]() We are sure that you will love the result and will want to surprise your family and friends. Add seasonings and let it stew on medium-low heat, covered, for about 20 minutes. Once the okra has browned enough, pour the tomato purée over the okra. Today we explain the step-by-step to prepare at home the homemade okra stew recipe in the purest Cuban style. Cook the okra on medium heat until brown, and a little crispy on the outsides, and has dried out the okra some. ![]() While its leaves have medical uses to treat throat conditions and as poultices against staphylococcal infections in the nails. The most common way to consume it is cooked, either alone, with meat, or with rice, the last two being the most enjoyed. 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. Add the okra and cook until tender, about 10 minutes. Let it cook until the meat is tender, about 45 minutes to 1 hour, stirring occasionally. Cover the pot, bring it up to a boil, and then turn it down to a simmer. This Cuban recipe is one of the most traditional on the island and it is enjoyed by all Cubans from kids to adults. Add the diced tomato, tomato paste, bay leaf, turmeric, salt, black pepper, cinnamon, and bone broth. ¡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: And I love everything about this recipe - the ingredients and spices mesh well together, it’s an easy recipe to make in bulk and of course, you can’t forget the ease of simply throwing everything into a crockpot and letting it work it’s magic.Who does not miss the aroma that emerged from the kitchen while mom or grandma used to cook okra stew? The original recipe doesn’t call for a crockpot, but Pete assured me that I would be able to throw all of the ingredients in and let it slow cook and it would turn out just fine - and he was right! Holy YUM. His recommendation: Okra Brunswick Stew with Pulled Creole Braised Chicken Pete knows that I do a food exchange with the girls, so he knew I would be making a huge crockpot serving of something. Specifically from Lebanon, this is bamia is without meat and easy to make. I don’t know how modern life existed without this amazing invention. I was crunched for time this weekend, so I texted Pete to see what he recommended from his awesome book that would do well with a crockpot. ![]() It’s a brilliant idea and I encourage everyone to try it with their friends! It’s so much easier to just make a huge pot of something and still end up with 3-4 different meals for the week instead of having to prep and cook 3-4 different meals on your own. Essentially, I make a huge pot of something, and share it out to them in exchange, I am receiving 3-4 servings of food for both of them. Then, we dish it all out into tupperware and ‘exchange’ the dishes. We each come up with a recipe that is paleo and containing ingredients we all like, and we make triple the amount of servings. Such a hard choice to make! And as with any cookbook that I have, the answer is always, “Well, what can I make a lot of to share?”.Įach week, I do a meal exchange with my best friends Shanel and April. Ok, well I’m sure Pete and Sarah were more excited than me, but my excitement level was pretty high up there.Īs with any new paleo cookbook that I get (and yes, I have a dozen by now!), the first question I ask myself as I’m flipping through the pages for the first time is - “What am I going to make first?!”. No one was more excited than I was for the release of this book. I say that because I’ve been a part of the amazing Pete’s Paleo family for over a year and a half now, so I’ve known for a while that Chef Pete was writing a cookbook, Paleo By Season.
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