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  Added: Jul 21, 2006  •  Visited (560)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stewed Okra
(Quingombos Cocidos)
What You Need:
  • 1˝ pounds fresh okra
  • 2 tablespoons butter
  • cups finely chopped onions
  • 8 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2˝ cups chopped drained canned tomatoes
  • 2 teaspoons finely chopped fresh hot chilies
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons salt
  • ˝ teaspoon freshly ground black pepper

  • How To Cook:
    1. Wash the fresh okra under cold running water and, with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. Cut 1/8 inch off the stem at the narrow end of each pod.

    2. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam begins to subside, drop in the onions and, stirring frequently, cook for 5 minutes, until they are soft and transparent but not brown.

    3. Watch for any sign of burning and regulate the heat accordingly. Stir in the tomatoes, chilies and garlic, and cook, covered, for 5 minutes.

    4. Add the okra, salt and pepper, and turn the pods about with a spoon to coat them on all sides. Reduce the heat to low, cover tightly, and simmer for 15 to 20 minutes, or until the okra is tender. Serve at once.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Americas » Puerto Rico
    Main Ingredient » Vegetables » Okra
    Dish » Stew

     





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