Entree: Curacao – Central Culinary Region – Giambo (Hearty Curaçaoan okra and seafood stew simmered with tomatoes and spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 medium (about 6 oz / 170 g) yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium (about 6 oz / 170 g) green bell pepper, seeded and diced
- 1 small (about 1 oz / 30 g) Scotch bonnet pepper, whole or halved for heat control (optional)
- 12 oz (340 g) fresh okra, trimmed and sliced
- 14 oz (400 g) can diced tomatoes
- 2 tbsp (30 g) tomato paste
- 1 lb (454 g) firm white fish (snapper or cod), boneless, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) shrimp, peeled and deveined
- 4 cups (950 ml) fish or vegetable stock
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 2 bay leaves
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or culantro
- 2 cups (370 g) cooked white rice, to serve

Instructions

1. Heat the olive oil in a large heavy pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic, diced green pepper, and whole Scotch bonnet (if using). Sauté 2–3 minutes until fragrant.
3. Stir in the sliced okra and cook 4–5 minutes until it begins to soften and release its mucilage.
4. Add the diced tomatoes, tomato paste, ground cumin, smoked paprika, bay leaves, salt, and pepper. Cook, stirring, for 2 minutes to bloom the spices.
5. Pour in the stock, bring to a gentle simmer, reduce heat to low, and cook uncovered for 15 minutes to concentrate flavors and thicken the stew.
6. Add the fish pieces and simmer gently for 5 minutes, then add the shrimp and continue simmering until seafood is just cooked through, about 3–4 minutes more. Taste and adjust seasoning.
7. Remove from heat, stir in the lime juice and chopped cilantro, and discard the bay leaves and Scotch bonnet if left whole.
8. Serve the giambo hot over cooked white rice, spooning plenty of stew and okra over each portion.