Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Giambo (Caribbean okra stew with salted fish and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) salted cod, soaked 12–24 hours and drained
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 scallions (green onions), chopped
- 1 Scotch bonnet or habanero pepper, left whole for mild heat or finely chopped for more spice
- 12 oz (340 g) fresh okra, trimmed and halved
- 2 medium tomatoes, chopped (about 1½ cups / 360 ml)
- 1 cup (240 ml) pumpkin or winter squash, diced (optional)
- 1 cup (240 ml) water or fish stock
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) fresh lime or lemon juice
- 1 tsp (5 g) dried oregano or 1 tbsp (15 ml) chopped fresh oregano
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or culantro
- Salt to taste (adjust carefully because salted cod adds salt)

Instructions

1. Rinse the soaked salted cod, remove skin and bones, and flake into large bite-sized pieces. Taste a small piece and rinse again if still too salty.
2. In a large pot, heat the vegetable oil over medium heat. Sauté the onion, garlic, and scallions until softened, about 4 minutes. Add the bell peppers and continue to cook 3 minutes more.
3. Stir in the tomato paste and chopped tomatoes, cooking until the tomatoes begin to break down, about 5 minutes. Add the diced pumpkin if using and cook 2–3 minutes.
4. Add the flaked salted cod, okra, whole or chopped Scotch bonnet pepper, water or fish stock, oregano, and black pepper. Bring to a gentle simmer.
5. Cover and simmer over low heat until the okra is tender and the stew thickens, about 20–30 minutes. Stir occasionally to prevent sticking and slightly mash some okra against the pot bottom to thicken the stew naturally.
6. Stir in lime or lemon juice and chopped cilantro. Taste and adjust seasoning—no additional salt is usually needed due to the cod.
7. Serve hot with white rice, funchi (cornmeal), or crusty bread to soak up the thick, flavorful broth.