Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Guiambo (Okra stew)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 1 lb (454 g) fresh okra, trimmed and sliced
- 1 lb (454 g) crab pieces (cleaned, shells cracked), approx. usable weight
- 8 oz (225 g) salted cod, soaked, rinsed and flaked (optional; soak overnight)
- 3 tbsp (45 ml) vegetable oil or annatto oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 2 medium tomatoes, chopped (or 1 can (14 oz / 400 g) diced tomatoes)
- 1–2 Scotch bonnet or habanero peppers, whole or slit (remove for milder)
- 2 sprigs fresh thyme
- 1 tsp (2 g) ground annatto or 1 tbsp (15 ml) annatto oil (for color)
- 3 cups (720 ml) fish stock or water
- 1 can (13.5 oz / 400 ml) coconut milk
- 2 tbsp (8 g) chopped fresh cilantro or culantro
- Salt and black pepper to taste

Instructions

1. If using salted cod, ensure it has been soaked, rinsed and flaked. Heat oil (or annatto oil) in a large pot over medium heat. Add the onion, garlic, bell pepper and celery and sauté until softened, about 4–5 minutes.
2. Stir in the chopped tomatoes, annatto and thyme and cook until tomatoes begin to break down. Add the fish stock, bring to a simmer, then add the crab pieces and flaked salted cod (if using). Simmer gently for 10 minutes.
3. Add the sliced okra and whole or slit hot pepper. Continue to simmer, uncovered, for 12–15 minutes until the okra is tender and the stew has a slightly thickened consistency.
4. Stir in the coconut milk and simmer for an additional 3–5 minutes to heat through and meld flavors. Adjust seasoning with salt and black pepper, remove the whole hot pepper if left whole, and finish with chopped cilantro.
5. Serve hot as a hearty entree, with the stew spooned over or alongside a staple (traditional accompaniments vary regionally).