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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