Quimbombo, a dish I remember seeing at the kitchen table many times. My mother assisted me by making the plantain balls. She recalled that it was a stew that was made with whatever was on hand. Here I used the recipe below as a reference, but the rest is from my family to yours.
Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre
Okra with Plantain
- 2 large half-ripe plantains
- 2 tablespoons vegetable oil
- 2 cubanelles peppers, finely chopped
- 3 cloves garlic, finely chopped
- 1 medium red onion, finely chopped
- 2 medium tomatoes, diced
- 2 chorizo links, sliced into 1/8 inch rounds
- 1 cup ham, cubed
- 2 cups sliced okra
- 1 tablespoon lime juice
- 1 to 2 cups chicken stock
- 1/4 cup dry white wine
- Peel and cut the plantain into pieces. Set in a pot with lightly salted boiling water. Boil till soften, about 12 minutes. drain and when cool enough to handle, mash it up, add 1/2 teaspoon of salt, and roll into balls about 1 1/4 inch in diameter. Set the dumplings aside.
- In a large frying pan, heat the oil over medium-high heat. Add the peppers, garlic, and onion. Cook till fragrant, about 2 minutes. Add the tomatoes, and cook stirring regularly for about another 2 minutes. Stir in the chorizo, ham and okra. Add the lime juiced stir over medium heat for about 5 minutes. Add the chicken stock and wine, lower the heat and cover. Cook for about 25 to 30 minutes. Add the dumplings gently stirring for a few minutes till heated through.