Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Giambo (A Caribbean okra-based stew with salted fish and seafood cooked into a thick savory sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 12 hrs

Total 12 hrs 45 min

Ingredients

- 12 oz (340 g) salted cod (salted codfish), rinsed and soaked overnight or 24 hours, drained
- 12 oz (340 g) medium shrimp, peeled and deveined
- 1 lb (450 g) fresh okra, trimmed and sliced into 1/2-inch (1 cm) rounds
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 1 bell pepper, seeded and diced
- 3 scallions, chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 small hot pepper (scotch bonnet or bird's eye), whole or chopped to taste
- 1 tsp (5 g) dried oregano
- 2 sprigs fresh cilantro or culantro, chopped (or 1 tbsp chopped cilantro)
- 1 bay leaf
- 2 cups (480 ml) fish or chicken stock
- 2 tbsp (30 ml) lime juice or fresh lemon juice
- Salt and freshly ground black pepper to taste (use sparingly until salted cod salt level is known)
- 1 tbsp (15 ml) olive oil (optional finish)

Instructions

1. If using salted cod, rinse well and soak in several changes of cold water for 12–24 hours in the refrigerator; drain and flake into bite-sized pieces, removing any bones and skin.
2. Heat vegetable oil in a heavy pot over medium heat. Sauté onion, bell pepper, scallions, and garlic until softened, about 4–5 minutes.
3. Stir in crushed tomatoes and tomato paste; cook 2–3 minutes to meld flavors. Add oregano, bay leaf, and hot pepper.
4. Add the flaked salted cod and pour in stock. Bring to a gentle simmer and cook 8–10 minutes to allow flavors to combine.
5. Add the sliced okra and simmer uncovered for 10–12 minutes until okra is tender and the stew has thickened slightly. Stir occasionally to prevent sticking.
6. Add the shrimp in the last 4–5 minutes of cooking until they turn opaque and are cooked through.
7. Remove and discard the bay leaf and whole hot pepper if left whole. Stir in lime juice and chopped cilantro. Taste and adjust seasoning; add salt sparingly.
8. Drizzle with a little olive oil if desired and serve hot with steamed white rice, pan bati, or funchi.