Molondrones Guisados (Stewed Okra)

Molondrones

The Dominican Republic is one of those countries where okra is a part of the local cuisine, Molondrones Guisados (Stewed Okra) is its most popular dish.

Okra (also known as gumbo or ladyfingers) is a well-known vegetable worldwide. It is used in dishes from Southeast Asia to the Mediterranean. It is the main ingredient in  gumbo from the US Gulf coast  and the Trinidadian callaloo.

Molondrones Guisados Recipe (Stewed Okra): very popular in Dominican cuisine and is served either as main dish, or as side dish alongside the traditional Dominican fare.

In our country okra is consumed mostly in this form, or as a salad. It has some fierce detractors but in general it is still a popular vegetable. A good thing since okra is a versatile and very healthy vegetable.

Molondrones guisados is a great source of fiber, a fantastic choice for vegetarians and vegans, and speaking for myself only, a great hunger-buster. It is very filling without containing a lot of calories. If you are also a lover of spicy food feel free to add a touch of your favorite spicy sauce. I recommend a bit of agrio de naranja to make it all that much better.

Molondrones Guisados Recipe (Stewed Okra): very popular in Dominican cuisine and is served either as main dish, or as side dish alongside the traditional Dominican fare.

If you are put off by the characteristic slimy appearance of raw okra, be assured that once cooked it will go away. Slicing it into small pieces, long cooking and acidic content are all recommended methods to dissolve the goo, all methods present in this dish.

Besides, if we did not have okra we would not have the saying that is often used to refer to politicos here and everywhere: más resbaloso que un molondrón (more slippery than an okra).

Buen provecho!

Aunt Clara

Molondrones Guisados Recipe (Stewed Okra)
 
Prep time
Cook time
Total time
 
Molondrones Guisados Recipe (Stewed Okra): very popular in Dominican cuisine and is served either as main dish, or as side dish alongside the traditional Dominican fare.
Author:
Serves: 6 servings
Ingredients
  • 2 tablespoons of olive oil
  • 1 large onion, sliced
  • 1 large bell pepper cut into small cubes
  • 4 plum tomatoes cut into small cubes
  • ½ tablespoon of mashed garlic
  • 1 tablespoon of fruit vinegar or 2 tablespoons of lime juice
  • 4 cups of okra diced into 1" [2.5cm] pieces (aprox 1½ lb [0.7 kg])
  • 1 cup of tomato sauce
  • 2 cups of water (may not need all)
  • 1 teaspoon of salt, or to taste
  • ¼ teaspoon of pepper, or to taste
  • 1 spring of cilantro, chopped
Instructions
  1. Heat a tablespoon of oil over medium heat.
  2. Cook and stir the onions until they become transparent, add bell peppers, tomatoes, garlic and vinegar (or lime juice). Cook and stir for 30 seconds.
  3. Stir in the okra, tomato sauce and 1 cup of water and simmer covered over medium heat until they okra is tender, add water as it becomes necessary to maintain the same level of liquid.
  4. Season with salt and pepper to taste and mix in cilantro.
  5. I serve mine with whole grain rice for a filling but light meal.
Notes
Remember to cut off and discard both ends of each okra before slicing.

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