Cuban Okra Quimbombo
  • Cooking Time: 8 Minutes
  • Servings: 6
  • Preparation Time: 15 Minutes
  • 1/2 Cups Okra, cut into 1/2 inch pieces
  • 1/2 Cups Carmelina San Marzano Italian chopped 1/2 Cups tomatoes with puree Sofrito (see recipe)
  • 1/2 Medium Yellow onion julienne cut
  • 1/2 Whole Ear of corn
  • 1 Tsp. Red pepper flakes
  • Salt & pepper
  1. In a small sautee pan, over low heat, cook red pepper flakes until lightly toasted. Set aside.
  2. Over medium flame, roast corn until slightly blackened.
  3. Combine all ingredients in a medium sautee pan and heat over medium heat for eight minutes, or until okra is tender.
  4. Remove from heat and serve with Sofrito rice.
This recipe was created by Chefs Tony Hannah, Calen Hock and Carlos Cherez for North Coast Brewing Company to celebrate International Jazz Day (April 30th).