Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Giambo (Creole-style okra and salted-fish stew with tomatoes and coconut milk)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 8 hrs

Total 8 hrs 25 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed, soaked 8–24 hours in several changes of water and flaked
- 12 oz (340 g) fresh okra, sliced into 1/2-inch (1.3 cm) rounds
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers, seeded and left whole or chopped for more heat (optional)
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) canned diced tomatoes, with juices
- 1/2 cup (120 ml) fish stock or water
- 2 medium tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 1 tsp (2 g) dried thyme or 2 sprigs fresh thyme
- 1 tsp (5 g) ground black pepper
- 1 lime, juiced
- 2 tbsp (8 g) chopped fresh cilantro or culantro (optional)
- Salt to taste (after checking salted cod)

Instructions

1. If not already done, soak the salted cod for 8–24 hours in cold water, changing the water several times; drain and flake into bite-sized pieces, removing any bones and skin.
2. In a large saucepan or skillet, heat the oil over medium heat. Sauté the onion, bell pepper and celery until softened, about 5–6 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste, canned diced tomatoes, chopped fresh tomatoes, thyme and black pepper. Cook 3–4 minutes until the mixture is fragrant and begins to meld.
4. Add the flaked salted cod, fish stock (or water) and whole or chopped hot pepper, bring to a gentle simmer. Cover and simmer 10 minutes to let flavors develop.
5. Stir in the sliced okra and coconut milk, reduce heat to low, and cook uncovered for 10–12 minutes until okra is tender and the stew has thickened slightly.
6. Remove the whole hot pepper if used, taste and adjust salt if necessary, and finish with lime juice and chopped cilantro. Serve hot with funchi (cornmeal), white rice, or boiled root vegetables.