Giambo (pronounced ghee-yom-bo) is the Antillean gumbo, a thick, hearty soup. The pureed okra gives it a slippery consistency.
— 1/2 lb. salted beef
Discard water. Place the beef in a heavy kettle with:
— 2 quarts fresh water
— 1 ham hock
— 1 or 2 onions
— a few sprigs of parsley
— 1 or 2 carrots
— 1 bay leaf
— 1 celery stalk
Bring to a brisk boil. Reduce heat and simmer for about one and a half hours, or until meat is tender.
Place in the simmering kettle.
— 1 lb. red snapper fillets
After a few minutes test the fish with the tines of a fork, and remove from the broth when it flakes easily. Make a bite-size chunks of the fillets.
Remove the beef from the broth, cube and set aside with the fish. Strain the broth and return it to the fire. Discard the ham hock and vegetables.
To the simmering broth add:
— 2 lbs. okra, washed and sliced
— A few sprigs crushed yerba di hole, or fresh basil
— 1/2 tsp. black pepper
Simmer until the okra is tender. With a lele stick, or its equivalent, a wire whisk, reduce the okra to a pur?. Return the cubed beef and red snapper pieces to the kettle. Heat thoroughly and adjust seasonings.
Garnish giambo with:
— 1/4 lb. cooked shrimp
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