Recipe

Creole Okra with Tasajo and Yam Balls

Name: Creole Okra with Tasajo and Yam Balls
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Ingredients: 400 g tasajo already desalted and cooked , cleaned and shredded; 200 g pork meat (shoulder or lean), in 1.5 cm cubes; 700 g tender okra; 1 medium onion (about 200 g), finely chopped; 3 garlic cloves, mashed; 300 g ripe tomato, peeled and chopped; 2 tablespoons vegetable oil or lard; 1 l unsalted broth or water (500 ml + 400 ml + 100 ml reserved); 1 tablespoon sesame seeds; ¼ teaspoon ground black pepper; Salt, only at the end and after tasting; 700 g white yam, weighed raw and already peeled; 2 l water for boiling; ½ teaspoon salt for the water

Creole okra stew with tasajo, pork, and yam balls, scented with toasted sesame. A home adaptation inspired by a 1925 cookbook.

CiberCubaNovember 7, 2026

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Preparation25 min
Cooking1 h 35 min
Total time2 h
Servings6 servings
DifficultyMedium

Creole-style okra appears in the cookbook Delicias de la mesa (1925). That recipe combines tasajo, pork elements, a sofrito, and sesame, leaving open the possibility of accompanying the stew with yam balls, malanga, potato, or plantain.

This is a current domestic adaptation of that possibility, not a literal copy nor the only valid formula. We chose white yam for the balls, adjusted the proportions for 6 servings, and used pork chunks instead of the combination of bones and ham mentioned in the old text.

The result is a juicy, reddish stew, with green whole okra, shredded tasajo, and soft yam balls made only from mashed tuber, without flour or egg.

Method

Stew

Prepare everything before turning on the heat: chop the onion, mash the garlic, peel and chop the tomato, cut the pork into 1.5 cm cubes, and have the tasajo shredded. Wash the okra, dry it very well with a cloth, remove the stem, and cut it into even rounds of 1.5 cm.
Heat the 2 tablespoons of oil or lard in a wide pot over medium heat. Sauté the onion for 5 minutes until translucent; add the garlic and cook for 1 more minute. Incorporate the tomato and cook for 6–8 minutes, stirring, until it breaks down into a thick sauce.
Add the pork and brown it for 5 minutes in the sofrito. Pour in 500 ml of the broth, cover, and cook over low heat for about 40 minutes, until the meat is tender. Meanwhile, prepare the yam balls (next steps).

Yam balls (in parallel)

Cut the peeled yam into 4–5 cm pieces, put them in a pot with the 2 l of cold water and the ½ teaspoon of salt, and cook from the moment it boils for about 20–25 minutes, until a knife enters without resistance.
Drain it very well and let it sit in the colander for 3–4 minutes to release steam. Transfer to a bowl and mash with a manual masher until you have a smooth puree, without lumps.
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Let the puree cool for 15–20 minutes, until you can handle it. Divide into about 30 equal portions and, with slightly damp hands, form balls of approximately 3–4 cm in diameter, pressing them well, without flour or egg. Set aside on a plate.
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Stew (continuation)

When the pork is tender, add the shredded tasajo, mix carefully, and cook for 5 minutes so it takes on the flavor of the sofrito.
Incorporate the okra, another 400 ml of broth, and the pepper. Cook uncovered over a gentle boil for 15–20 minutes, until the okra is tender but whole. Instead of stirring with a spoon, shake the pot by its handles from time to time. If it dries out too much, add part of the reserved 100 ml.
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While the stew finishes, toast the sesame seeds in a small skillet without fat, over low heat, for 2–3 minutes, moving them until they are just golden and fragrant. Remove from the heat immediately.

Finishing

Place the yam balls on top of the stew and gently press them down with a spoon so they are covered by the broth. Cover and heat over a gentle boil for 8–10 minutes, without stirring, so they do not fall apart.
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Taste the broth and adjust the salt only if necessary. Add half of the toasted sesame to the stew and serve in deep bowls, sprinkling the rest on top.

Tips and variations

How to prepare the tasajo (separate time, not included in the total). The 400 g in the recipe are of tasajo already desalted, cooked, cleaned, and shredded; they do not equal dry tasajo. As a reference, start with about 450–500 g of dry tasajo, although this depends greatly on the product: the safe bet is to weigh it once ready. Cut it into pieces, cover with cold water, and leave it in the refrigerator for between 12 and 36 hours, changing the water every 6–8 hours; the time depends on the thickness and the supplier. To check the salt level, cook a small sample completely in clean water and taste it afterwards; do not taste the raw tasajo. Then put it in a pot with fresh water, boil for a few minutes, and discard that first water if it comes out very salty. Cover again with clean water and cook over medium heat for between 60 and 90 minutes (or about 30 in a pressure cooker) until tender. Drain it, discard the water, remove skins and hard fat, and shred it. You can do this the day before and keep it covered in the refrigerator.

About the okra. Its viscosity is natural and part of the dish; washing and drying it very well before cutting, cutting it into even rounds, and not stirring it with a spoon helps it stay more whole, but does not eliminate it entirely. There is no need to add vinegar or lemon.

About the yam. Use edible white yam (genus Dioscorea), not sweet potato. The indicated weight is raw and already peeled. Drain it very well: if it remains watery, the balls will fall apart. If one day you prefer malanga or potato, that is another valid variant also admitted by the 1925 text, but it changes the texture.

For serving and storing. It goes very well with white rice. It keeps covered in the refrigerator for up to 2 days; the balls absorb broth, so when reheating add a splash of water and heat over low heat without stirring.

Source consulted: transcription of Delicias de la mesa (1925), section Miscellany, subsection «Okra Creole», on Guije. Text of this entry written originally.