Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About
This was introduced into the islands from Africa, though it is of tropical Asian origin. It has a great many names. In English it may be okra, or ochro, ladyfingers, or bamie. In the Spanish-speaking islands variants stem from the standard Spanish, quinbombó. In Cuba and Puerto Rico, it is quingombó, and in the Dominican Republic it is quimbombó or molondrón. In the French-speaking islands it is gombo.