August 22nd, 2010 by omar , No CommentsPrint This Post
An Okra-based soup native to the island of Aruba. Check out the details below…
- 1/2 lb. salted beef
- 2 quarts fresh water
- 1 ham hock
- 1 or 2 onions
- A few sprigs of parsley
- 1 or 2 carrots
- 1 bay leaf
- 1 celery stalk
- 1 lb. red snapper fillets
- 2 lbs. okra, washed and sliced
- A few sprigs crushed yerba di hole, or fresh basil
- 1/2 tsp. black pepper
- 1/4 lb. cooked shrimp
- Soak overnight: 1/2 lb. salted beef Discard water.
- Place the beef in a heavy kettle with: 2 quarts fresh water, 1 ham hock, 1 or 2 onions, a few sprigs of parsley, 1 or 2 carrots, 1 bay leaf and 1 celery stalk. Bring to a brisk boil.
- Reduce heat and simmer for about one and a half hours, or until meat is tender.
- Place in the simmering kettle: 1 lb. red snapper fillets
- After a few minutes test the fish with the tines of a fork, and remove from the broth when it flakes easily.
- Make a bite-size chunks of the fillets.
- Remove the beef from the broth, cube and set aside with the fish.
- Strain the broth and return it to the fire.
- Discard the ham hock and vegetables.
- To the simmering broth add: 2 lbs. okra, washed and sliced, a few sprigs crushed yerba di hole, or fresh basil, 1/2 tsp. black pepper and simmer until the okra is tender.
- With a lele stick, or its equivalent, a wire whisk, reduce the okra to a puree.
- Return the cubed beef and red snapper pieces to the kettle.
- Heat thoroughly and adjust seasonings.
- Garnish giambo with: 1/4 lb. cooked shrimp