Cuban Quimbombo

DIRECTIONS Slice the okra into rounds and keep the pieces in cool water until ready to cook. Be sure to dry the okra well before adding to the pot. In a medium-sized caldero, heat the oil over medium to medium-high heat until sizzling. Add the onion, tomatoes, garlic and ají. Cook, stirring, into a sofrito. Add the bacon to the sofrito. Using your spoon, break the strips of bacon up into smaller pieces. Add the okra and toasted sesame seeds. Stir the ingredients well and add salt and pepper to taste. Pour in the ham broth. Lower heat and cook until the okra is soft to the touch but not falling apart. Serve as a caldo or spoon over white rice for a thicker, heartier meal.