Entree: Curacao – Giambo (Curaçaoan okra and salted-meat stew often served with rice or funchi)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) salted beef, soaked 8–12 hours, rinsed and diced
- 1 large onion, chopped (approx. 6 oz / 170 g)
- 1 green bell pepper, chopped (approx. 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 lb (450 g) fresh okra, trimmed and sliced (or frozen)
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 g) tomato paste
- 1 whole Scotch bonnet or habanero pepper, pierced (optional)
- 1 tsp (1 g) dried thyme
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, or to taste (adjust for salted beef)
- 2 tbsp (8 g) chopped fresh cilantro
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 2 cups (370 g) cooked white rice, for serving

Instructions

1. Rinse the soaked salted beef, drain well, then pat dry and cut into 1/2-inch (1.25 cm) pieces.
2. Heat oil in a heavy pot over medium heat. Add the diced salted beef and brown lightly, 6–8 minutes.
3. Add the chopped onion and bell pepper and sauté until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
4. Add the sliced okra and tomato paste, stirring to coat. Cook 3–4 minutes until okra begins to release juices.
5. Pour in the coconut milk and 1/2 cup (120 ml) water. Add the whole Scotch bonnet pepper (if using), thyme, black pepper and salt. Bring to a gentle simmer.
6. Cover and simmer over low heat until the meat and okra are tender and flavors meld, 25–35 minutes. Stir occasionally and add a little water if the stew thickens too much.
7. Remove the whole Scotch bonnet if left whole. Stir in chopped cilantro and lime juice, adjust seasoning to taste.
8. Serve the giambo hot over cooked rice or alongside funchi, spooning plenty of sauce over the grain.