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Plantain and Okra Stew

A delightful and colorful Caribbean dish with ripe plantains, pumpkin and more

En español


  • 1 pound okra
  • 3 lemons
  • 2 partly ripe plantains
  • 1 tablespoon vegetable oil
  • 1 pound pork cushion meat, cut into small dice
  • 1 teaspoon salt
  • 1 Spanish onion, diced
  • ½ chili pepper or red pepper, diced
  • 3 garlic cloves, diced
  • ½ teaspoon Bijol (annatto)
  • 8 ounces tomato sauce
  • 1 cup dry white wine
  • 4 cups chicken broth
  • 1 pound pumpkin, skinless, rinsed and diced
  • Salt to taste

See also: Recipes from Hispanic cooking expert Denisse Oller.


  1. Rinse okra well in water. Cut in ½-inch rounds and place in deep dish. Spray with lemon juice, mix and let rest for 10 minutes. Strain and set liquid aside.

  2. Cut unpeeled plantains in 1-inch pieces and boil. When tender, remove from heat and cool. Peel skin, mash and make small 1-inch diameter plantains balls.

  3. Brown pork in oil in a large pan. Salt chicken with ½ teaspoon salt and brown for 2 minutes on each side. Remove from heat and set aside.

  4. Using the same pan, lower heat to medium temperature. Add onion, pepper and garlic. Cook for 3 minutes. Add tomato sauce, Bijol, the remaining salt, dry wine, and mix. Cook for an additional 5 minutes at medium heat.

  5. Add pork, chicken broth and pumpkin, and cook at medium heat for 15 minutes or until pumpkin is tender. Add okra and plantain balls, and cook for 5 additional minutes. Taste, and add additional salt if needed. To thicken sauce, mash in several pieces of pumpkin.

You may also like: Sweet plantain baskets.

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