triff's "dominican" okra stew with plantain dumplings

still life with magazine and italian amaro, photo by RI

moi learned this Dominican recipe in NY, during my years as cook at Apollo95 @ 95 & broadway.

ingredients:
1 to 1-1/2 pound of meat cubes for stew (the pieces should be about an inch diameter), okra, onion, garlic powder, salt, pepper, fresh rosemary, fresh lemon peel, 2 cloves, ground cinnamon (a pinch), coarsely chopped (ad lib), chopped green pepper (ad lib), coarsely chopped onions, 1 little can of cento, or flora peeled tomatoes, dollop of white wine, chicken stock ad. lib. (if you don't make stock like I do, buy a box of good brand of unsalted chicken stock)

marinating the meat:
cut stew all the meat into 1 inch cubes,
salt/pepper it,
add abundant garlic powder,
finely chopped rosemary,
lemon peel (thinly chopped),
put the meat in a bowl with all the above ingredients & let it sit for an hour.

preparation: wash and cut the heads of the pods (u do this to let the liquid permeate the pod, mmm) and slice them into 1/2 inch rounds. pour a good dollop of olive oil into a heavy pot or dutch oven, set to medium high. sauté the okra for 7 minutes and get them out the pot into a bowl. add more oil, bring on the heat to medium high again. add the meat, turning them until they are browned on all sides, about 5 minutes. lower heat to medium, add the onions and peppers and sauté until soft and translucent. put back the okra, pour some white wine (nothing old & musty, please) in the mix, add the peeled tomatoes (with your hands, squeeze the tomatoes into the mix along with the tomato juice. now you're set. bring to a steady simmer.

plantains dumplings: cut the plantains in pieces (leave the peel on!). put plantains in a heavy saucepan with enough water to cover. bring to a rolling boil. lower to heat to medium and simmer covered until the plantains are tender and peeking out of the peel, about 10 minutes. when cool enough to handle but still warm, peel, place in a large bowl and mash together with the
triffian secret (thinly chop rosemary, sage, fresh ginger & orange peel plus a dash of cinnamon)
scoop out one tablespoon of mashed plantain and shape into 1-inch balls.

add the dumplings into the stew and allow them to sink a bit into the mix without breaking them!

voilá! 😅