Rice with okra
Okra is also known in English as quibombo, gombo, bhindi, ochro, ladies’ fingers. Belonging to the Malvaceae family, it is an annual plant that can reach 1.5 meters in height and is native to warm climates, which is why it is cultivated mainly in the Middle East, Asia and Africa. The Spanish were the ones who introduced it to the American continent and its fruit is elongated and has a viscous texture. Rich in vitamin A, vitamins B, K, C and E, it also contains minerals such as calcium, iron and magnesium. It has a soluble mucilaginous fiber that acts as a protector of the digestive system, lowers cholesterol, controls diabetes and stimulates the immune system, among other benefits.
Here is the recipe:
1/2 kilogram of okra
5 tablespoons of cooking oil
2 cloves of garlic
1 green bell pepper
2 or 3 sprigs of chopped parsley
5 tablespoons of tomato puree
1/4 pound of ham
1 chorizo sausage
1/4 pound (1/8 kilogram) of pork meat
1/2 cup dry wine
1 tablespoon salt
1/4 teaspoon ground pepper
2 1/2 cups of water or broth
2 cups rice.
1/2 teaspoon of bijol, to taste.
How to prepare You can use the whole okra or cut into slices, cut off the tip and the top. Pour the okra in the water or stock with lemon.
Make the sofrito with the oil, onion, garlic, bell pepper, parsley, tomato puree and ham or other type of meat. Add the dry wine, salt and pepper, then add the okra without water and sauté for 2 or 3 minutes.
Add the water or stock with the bijol and, when it starts to boil, add the washed rice. Cover and cook over medium heat until the rice is cooked.