Kingombo Patatas: A Delicious Okra and Potato Recipe

Name: Kingombo Patatas: A Delicious Okra and Potato Recipe
Total time: 25 mins
Ingredients: 0.5 cup cornmeal; salt and ground black pepper to taste; 2 large potatoes, cut into 1/2-inch cubes; 1 pound fresh okra, trimmed and cut into 1/2-inch pieces; 1 white onion, finely chopped; 0.5 cup cooking oil

While this flavorful dish has roots in Africa, my family in Alabama has enjoyed it for generations. 'Kingombo' means okra in the Bantu language, and 'patata' is Spanish for potato. I combined the two to create 'Kingombo Patatas.' Perfect as a side or even a breakfast treat, this okra and potato recipe is a must-try!

Total time25 mins
Prep time15 mins
Cook time10 mins
Yield8 servings, 8

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Servings

Ingredients

0.5 cup cornmeal
salt and ground black pepper to taste
2 large potatoes, cut into 1/2-inch cubes
1 pound fresh okra, trimmed and cut into 1/2-inch pieces
1 white onion, finely chopped
0.5 cup cooking oil

Instructions

In a large resealable plastic bag, combine cornmeal, salt, and pepper. Add potatoes, okra, and onion. Seal the bag and shake until the vegetables are evenly coated with the cornmeal mixture.
Heat cooking oil in a large skillet over medium heat until it shimmers (avoid smoking). Carefully place the coated vegetables in the hot oil and cook for 10 to 12 minutes, or until the potatoes are tender and the okra and onion are nicely browned. Use a slotted spoon to transfer the cooked vegetables to a plate lined with paper towels to drain excess oil.

Nutrition

Calories: 133 kcal
Fat Content: 2 g
Fiber Content: 4 g
Sugar Content: 2 g
Sodium Content: 30 mg
Protein Content: 4 g
Carbohydrate Content: 27 g
Saturated Fat Content: 0 g
Unsaturated Fat Content: 0 g