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1 lb fresh okra, washed and cut into ½-inch rounds
Juice of 1 lemon
3 tablespoons water
1 onion, finely chopped
3 cloves garlic, finely chopped
1 green bell pepper, finely chopped
3 tablespoons lard
¼ cup tomato purée
½ lb sausage, finely chopped or pieces of fried pork
1 semi-ripe plantain, sliced or chunks of pumpkin
½ cup dry white wine or water
1 teaspoon salt
1. In a medium pot, add the okra, lemon juice and water, and briefly cook the okra. This step helps to remove the vegetable’s sliminess.
2. Meanwhile, in a medium skillet, prepare a sofrito by sautéing the onion, garlic, and bell pepper in the lard. Once the onion is translucent, add the tomato puree. Cook briefly and then add the pieces of sausage or pork to the sofrito.
3. Remove the okra from the heat, drain well and return to the pot. Add the sofrito, plantain, wine, and salt to the okra, and stir well. Simmer over low heat until the okra is tender and the sauce thickens.
4. Serve with white rice.
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