Brazilian recipe
Crispy Roasted Okra (Quiabo assado crocante)
Crispy roasted okra is a practical and very tasty side dish, perfect for those looking for a different and irresistible way to prepare this typically Brazilian vegetable.
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Ingredients
2 tbsp olive oil
Salt to taste
1 tsp freshly grated ginger (2 cm piece)
1 tsp ground coriander seeds
1 garlic clove, finely grated
400g okra (approximately 40 pods)
1/2 tsp plain flour
2 tsp maize flour (polenta)
1/2 tsp ground cumin
1/4 tsp cayenne pepper
Salt to taste
1 tsp freshly grated ginger (2 cm piece)
1 tsp ground coriander seeds
1 garlic clove, finely grated
400g okra (approximately 40 pods)
1/2 tsp plain flour
2 tsp maize flour (polenta)
1/2 tsp ground cumin
1/4 tsp cayenne pepper
Where to find ingredients
Okra, ginger, garlic, cornmeal, all-purpose flour, cumin, coriander, cayenne pepper, olive oil, and salt can be found at most grocery stores and supermarkets.
Preparation method
- Preheat your oven to 200°C.
- Wash the okra under running water, drain and dry them thoroughly with a clean tea towel; this step is essential to ensure they turn out crispy.
- Cut the okra pods in half lengthwise.
- In a large bowl, combine the olive oil, ginger, garlic, cumin, coriander, cayenne pepper and a pinch of salt.
- Add the cut okra to the mixture and toss well to ensure they are all evenly coated with the seasonings.
- Sprinkle the maize flour and plain flour over the okra and toss again to distribute the coating evenly.
- Spread the pieces out on a large baking tray, preferably non-stick, ensuring there is some space between them.
- Bake for approximately 30 minutes, remembering to turn or toss the okra halfway through the cooking time so they brown evenly.
- Remove from the oven as soon as they are golden and serve immediately.
Observations
This recipe transforms okra into a snack or side dish with a surprising texture. The secret is to keep the vegetables very dry before seasoning and to use the flour mixture to ensure crispiness in the oven.
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