"This dish originated in Africa but my mother and her relatives prepared it in Alabama. Kingombo is the name of okra in the African Bantu language and patata is the name of potato in Spain. I combined the two words together to name my dish. This is a wonderful okra and potato dish that can used as a side dish or it can be eaten for breakfast. Enjoy kingombo patatas!"
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Ingredients25 m servings 133 cals
Original recipe yields 8 servings
- Mix cornmeal, salt, and pepper together in a large resealable plastic bag; add potatoes, okra, and onion. Seal bag and shake until vegetables are coated with cornmeal mixture.
- Heat cooking oil in a large skillet over medium heat until shimmering but not smoking. Place vegetables in the hot oil and cook until potatoes are tender and okra and onion are browned, 10 to 12 minutes. Transfer cooked vegetables to a paper towel-lined plate using a slotted spoon.
- Cook's Notes:
- I use camellia oil, but you can use any variety of cooking oil.
- You may peel the potatoes or leave the peel on according to your choice. I do not peel the potatoes.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 133 calories; 1.7 g fat; 26.9 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 30 mg sodium. Full nutrition
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