Home complete Antillean cuisine Jambo / Guiambo – okra soup with fish
Antillean Jambo / Guiambo - okra soup

Jambo / Guiambo – okra soup with fish

door Linda Terrizzi

Jambo is a delicious soup of okra and mixed meat. Antilleans either absolutely love the soup, or they hate it (there is no in-between!)



This is due to the distinct texture caused by the okras. These make the water of the Jambo namely a bit slimy. When you lift a spoonful of the soup out of your bowl, it pulls those threads and you may have to get used to that. Yet the taste of the jambo delicious. It is therefore not without reason a real Antillean classic.

Ingredients

In addition to okra as the main ingredient, it contains Jambo different types of fish and meat. For example, it contains fish fillets, but also shellfish. The soup is only really finished with a piece of pork tail en some salt meat (beef)

Preparation of jambo

When preparing the soup, it is important that you give some ingredients plenty of time. So should both the pig tail if it salt meat soak overnight in water to desalt the meat. If you really don't feel like it or have time to wait for this, you can also boil them in plenty of water.

The soup is then cooked (in parts) and finally, a large piece per person funchi added to. The soup is always eaten together with the funchi.

Antillean recipe jambo / guiambo

This recipe can be found in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?

It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:

the complete antillean kitchen cookbook jurino ignacio

Origin of Jambo

The 'Jambo' is originally from West Africa, where it is still a popular dish. On my journey through The Gambia I discovered how much our cuisine still resembles traditional African cuisine. Would you like to read my findings about it, click here.



It's worth trying the recipe yourself – the soup is very easy to make. Just keep in mind that the salted meat that goes into the soup needs a few hours to desalt. That's all!


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