Very popular in Dominican cuisine molondrones guisados (stewed okra) is served either as a main dish or as a side dish. It's a flavorful and filling meatless dish and a great choice for vegans and vegetarians. If you've never tried molondrones, this is the dish for you to start.
Why we ❤️ it
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, right after our lovely okra salad.
In our country okra has some fierce detractors but in general, it is still a popular vegetable. A good thing since okra is a versatile and very healthful vegetable.
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 okra).
What are molondrones?
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.
Okra plant and molondrones guisados.
Cooking molondrones is easier than you may think, and 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.
I serve mine with whole grain rice for a filling but light meal, but the most popular choices are white rice and Dominican habichuelas guisadas. Serve with a few slices of avocado, or some tostones on the side. These are all vegan choices.
About our recipe
Molondrones are 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.
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[Recipe] Molondrones Guisados (Dominican Stewed Okra)
- 2 tablespoons vegetable oil
- 1 red onion, large, sliced
- 1 bell pepper, cut into small cubes
- 4 plum tomato, cut into small cubes
- ½ tablespoon garlic, crushed
- 1 teaspoon fruit vinegar, or 1 tablespoon of lime juice
- 4 cups okra, diced into 1" [2.5cm] pieces (aprox 1½ lb [0.7 kg])
- 1 cup tomato sauce
- 1 teaspoon salt, (or to taste)
- ¼ teaspoon pepper , (freshly-cracked, or ground) (or to taste)
- 2 cups water, (may not need all)
1. Sauté seasonings
- 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.
2. Cook okra
- Stir in the okra, tomato sauce, and 1 cup of water and simmer covered over medium heat until the 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.
- Remove from the heat and serve, see above the recipe for suggestions.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Depending on the country, okra will have different names in Spanish: Molondrones in the Dominican Republic, quimbombó in Cuba, and ocra, abelmosco, and bamia in other Spanish-speaking countries.
Okra has high water content, is low carb, and has little fat. It is very high in fibers, which makes it a very filling dish. It has about 20% of the daily requirement of fiber, vitamin C and K.