Yambo (Giambo) — Okra Soup
A thick, dark-green okra soup loaded with meat, fish, and shrimp — Curaçao's answer to gumbo, traditionally eaten with a slice of funchi.
Instructions
- 1
Season the beef with salt and pepper. Heat oil in a large pot and brown the beef on all sides.
- 2
Add onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- 3
Pour in the broth and add the whole Madame Jeanette pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, until the beef is tender.
- 4
Add the sliced okra and simmer for 10-15 minutes, stirring occasionally — the okra will break down and thicken the soup into a slightly slippery, dark-green broth.
- 5
Add the fish and shrimp and simmer gently for another 4-5 minutes, until just cooked through.
- 6
Remove the whole pepper, stir in the lime juice, and adjust seasoning.
- 7
Serve hot in bowls with a thick slice of funchi on the side or dropped right into the soup.
Chef's Notes
Yambo (also called giambo or guiambo) traces back to West African okra soups brought over during the colonial period — the name is related to Bantu words for okra. Older recipes also include salted pork tail, dried shrimp, or oysters; use whatever combination of meat and seafood you have on hand.
Ingredients
- Okra, sliced into thin rounds500g
- Beef stew meat, cubed300g
- Firm white fish fillet (snapper or grouper), cubed300g
- Shrimp, peeled and deveined200g
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Green bell pepper, diced1
- Madame Jeanette pepper, left whole1
- Beef or fish broth1.5 liters
- Lime juice2 tbsp
- Vegetable oil2 tbsp
- Salt and pepperto taste
