Yambo is a traditional Aruban recipe for a classic dish of corned beef and red snapper in an okra base flavoured with ham hocks that's finished with prawns. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Yambo.
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This dish is another typically Aruban dish: Yambo is the Antillean version of gumbo, a thick, hearty soup where the pureed okra gives it a slippery consistency. The yerba di hole referred to in the recipe is the tropical plant, Ocimum americanum known in English as American basil, African basil, lime basil, or hoary basil. A native of Africa, the Indian Subcontinent, China, and Southeast Asia its been naturalized in large parts of the tropical Americas (including the Caribbean) and it's used as a flavouring herb due to its strong citrusy odour. As a substitute use lemon basil (Ocimum × citriodorum, which is itself an hybrid between African basil and common basil) or a blend of common basil and a few strips of pared lemon zest.
Ingredients:
225g salted (corned) beef
2l fresh water
1 ham hock
1 or 2 onions, quartered
A few sprigs of parsley, kept whole
1 or 2 carrots, scraped and cut into large chunks
1 bay leaf
1 celery stick, sliced into 3cm lengths
500g red snapper fillets
1kg okra, washed and sliced into rings
A few sprigs crushed yerba di hole (African/lime basil), or fresh 'sweet' basil with pared lemon zest
1/2 tsp ground black pepper
110g cooked prawns
Method:
Place the salt beef in a large dish or bowl. Cover with plenty of water and set aside to soak overnight. The following day, drain the beef, discarding the water.
The following day, drain the beef and place in a large stockpot with the 2l water, ham hock, onoins, parsley, carrots, bay leaf and celery stick.
Bring to a brisk boil. Reduce the heat to simmer and cook, partly covered for about 90 minutes, or until the meat is tender.
At this point add the red snapper fillets. Return to a simmer and cook for about 8-12 minutes, or until the fish is tender and cooked through (it should flake easily with the tines of a fork). Remove the fish from the stew and cut or tear into bite-sized chunks, removing the bones.
Remove the beef from the stock, cut into cubes then set aside on a plate with the fish.
Strain the stock (discard the vegetables and cut any meat from the ham hock), wipe the clean pan then pour the stock back into the pan.
Add the okra to the pan along with the yerba di hole and the black pepper. Cook for about 5 minutes or until the okra is tender then beat with a whisk (traditionally a lele stick is used) until the okra has been puréed. Add the meat and fish back to the pot. Adjust the seasoning to taste, cooking until the meat is heated through.
Turn into a warmed dish, garnish with the cooked prawns and serve.
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