Preparation
Soak the salted beef overnight. Discard water.
Place the beef in a heavy kettle with the ham hock, onions, parsley, carrots, bay leaf and celery.
Bring to a brisk boil. Reduce heat and simmer for about one and a half hours, or until meat is tender.
Place red snapper in the simmering kettle.
After a few minutes test the fish with the tines of a fork, and remove from the broth when it flakes easily. Make bite-size chunks of the fillets.
Remove the beef from the broth, cube and set aside with the fish.
Strain the broth and return it to the fire. Discard the ham hock and vegetables.
To the simmering broth add the okra, basil and pepper. Simmer until the okra is tender.
With a lele stick, or its equivalent, a wire whisk, reduce the okra to a puree.
Return the cubed beef and red snapper pieces to the kettle.
Heat thoroughly and adjust seasonings.
Garnish giambo with the cooked shrimp.
