Very popular in Dominican cuisine this Molondrones Guisados recipe (Stewed Okra) is served either as a main dish or as a side dish.
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 okra dish.
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're 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.
What is Molondrón?
Molondrón is the word by which okra is known in the Dominican Republic. Okra is also known as gumbo or ladyfingers, and 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.
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 didn't have okra we wouldn't have the saying that is often used to refer to politicos here and everywhere: más resbaloso que un molondrón (more slippery than an okra).
Molondrón Guisado Recipe (Stewed Okra)
- 2 tablespoons oil
- 1 onion large, sliced
- 1 bell pepper cut into small cubes
- 4 plum tomatoes cut into small cubes
- 1/2 tablespoon garlic crushed
- 1 teaspoon fruit vinegar or 1 tablespoon of lime juice
- 4 cups okra diced into 1" [2.5cm] pieces (aprox 1 1/2 lb [0.7 kg])
- 1 cup tomato sauce
- 1 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 2 cups water (may not need all)
- Heat a tablespoon of oil over medium heat.
- Cook and stir the onions until they become translucent, add bell peppers, tomatoes, garlic and vinegar (or lime juice). Cook and stir for 30 seconds.
- 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.
- Season with salt and pepper to taste and mix in cilantro.
- I serve mine with whole grain rice for a filling but light meal.