Substitute meat and split peas with whole chickpeas or kidney beans. Replace meat with button mushrooms or sautéed tofu. Vegan - Skip the meat and increase the amount of split yellow peas.This stew is gluten free, dairy free, egg free, low carb, nut free and soy free. The slits made in the okra allow the vegetable to be infused with the aromatic gravy. Roasting okra cooks it optimally while keeping it crisp. Simmer for 5 minutes, adjust the seasoning and serve with steamed rice. When the meat is well done, add roasted okra and lemon juice.Then add split yellow peas and simmer again. Add spices, tomato paste, chopped tomatoes, cayenne pepper, salt, water and stir.In a thick bottomed cooking pot, sauté onions and garlic and then brown the meat.Other Ingredients - Onions, Garlic, Spices, Cilantro, Chili Peppers (optional), Olive Oil, Salt and Pepper.īriefly the step-by-step process to make the stew.You can also substitute it with canned crushed tomatoes. And it enhances the texture, flavor, appearance and consistency. Yellow Split Peas - This is a unique ingredient I use for this stew recipe.Avoid over mature, fibrous or large pods. When buying okra, choose tender and smooth green pods without dried ends or brown spots. Middle eastern stores sell frozen baby okra which is very popular. Okra - Fresh medium sized okra is the best.I usually prefer stew meat from leg or shoulder of lamb, with some bones, as that adds a lot of flavor. Meat - Lamb is traditional, but you can use beef, veal, goat or even chicken.This easy stew with melt-in-your-mouth tender meat, crisp okra that holds its shape well in a tomato gravy packed with flavor will become your go to recipe for a wholesome meal. But I have a secret trick to overcome that. The challenging part of making this stew is that okra can make it slimy. And is great for winter time, but we also make it around the year. And is also prepared by some communities in North Africa and Indian subcontinent.Ī simple gluten free stew, this is so comforting with a bowl of rice. It is known by various names such as bamya, bamia and khoresh bamieh. We are sure that you will love the result and will want to surprise your family and friends.This stew is popular across the mediterranean and middle east. Today we explain the step-by-step to prepare at home the homemade okra stew recipe in the purest Cuban style. 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. This Cuban recipe is one of the most traditional on the island and it is enjoyed by all Cubans from kids to adults. ¡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: Who does not miss the aroma that emerged from the kitchen while mom or grandma used to cook okra stew?
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