Okra Stew ~ Quimbombo Guisado

Photo's by Thea
Recipe adapted from Nydia's Miami Kitchen

In a synchronistic turn of events I found myself in Miami being gifted with crimson okra from Ernesto Pichardo's garden. Have you ever heard of crimson okra?  I made them into an okra stew from a recipe given to me by Ernesto's wife, Nydia. Let me introduce you to Nydia's Miami Kitchen! These magical vegetables were grown in honor of Shango whose color is red, and who in the Yoruba religion is the most popular Orisha, also known as the god of fire, lightening and thunder. Shango is a royal ancestor of the Yoruba and in the Lukumi religion of the Caribbean he is considered the center point of the religion as he represents the Oyo people of West Africa. His initiation ceremony survived the Middle Passage and became the basis of all Orisha initiations in the West. It is in celebration of Shango that we dedicated this meal.

1-1.5 pounds of okra
2 tablespoons olive oil
1 Bell pepper, finely chopped
1 Onion, finely chopped
4 cloves garlic garlic minced
1 pound chicken or pork cubed
1 can stewed tomatoes
1 can of chicken broth
Baby corn
Parsley
Paprika
Salt and black pepper to taste


Soak okra in salted water to remove slime for 1/2 hour and then rinse well. Make a sofrito with the bell pepper, onion and garlic in olive oil. Add meat and stir fry. Add okra, tomatoes, and broth and simmer for 30 minutes. Add baby corn, parsley, paprika, salt and pepper to taste. Heat through and serve over rice.

Morroccan Stew - Vegetarian

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Adapted from Monhegan Island Cooks:

Recipes, Art & Poetry

½ cup olive oil

1 medium onion, chopped

1 yellow or red bell pepper, seeded and chopped

1 large carrot, sliced

1 clove garlic, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1 large sweet potato, peeled and cut into ½ inch cubes

2 large tomatoes, peeled and coarsely chopped or 1 (16 oz.) can diced tomatoes including juice

1 (16 oz.) can garbanzo beans, drained and rinsed

½ cup raisins

½ cup vegetable broth

2 tablespoons fresh lemon juice

½ teaspoon sea salt

1 teaspoon cayenne pepper

5 cups cooked quinoa

 Heat olive oil in a large heavy skillet or soup pot. Sauté onion, bell pepper, carrot, garlic, coriander and cumin until soft and fragrant. Add remaining ingredients except for quinoa and simmer 15 minutes. Ladle stew over hot quinoa.

Learn more about healing the earth element in Indian Summer: Nourishing the Earth Element, an online, work-at-your-own-pace class at Wise Woman University with mentor Thea Summer Deer.