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Cuban Okra Stew recipe
from All About Cuban Cooking, courtesy of Josefina
Alvarez
(posted with author's permission, repost with credit
but do not reprint)
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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