Brazilian recipe
Crispy Oven-Roasted Okra (Quiabo assado crocante)
This crispy roasted okra is a simple and delicious side dish, perfect for anyone looking for a unique and irresistible way to prepare this beloved vegetable.
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Ingredients
400 g okra (approx. 40 pieces)
1 tsp freshly grated ginger (2 cm piece)
1 garlic clove, grated
2 tsp fine maize meal (fubá)
1/2 tsp cake wheat flour
1/2 tsp ground cumin
1 tsp ground coriander seeds
1/4 tsp cayenne pepper
2 tbsp olive oil
Salt to taste
1 tsp freshly grated ginger (2 cm piece)
1 garlic clove, grated
2 tsp fine maize meal (fubá)
1/2 tsp cake wheat flour
1/2 tsp ground cumin
1 tsp ground coriander seeds
1/4 tsp cayenne pepper
2 tbsp olive oil
Salt to taste
Where to find ingredients
You can find fresh okra, garlic, ginger, and basic pantry staples like maize meal (fubá), wheat flour, and spices at local supermarkets such as Choppies, Spar, or Woolworths. Visit the produce section for the okra and ginger, and the baking or spice aisle for the rest of the dry ingredients.
Preparation method
- Preheat your oven to 200°C.
- Wash the okra under running water, drain, and pat them thoroughly dry with a clean kitchen towel; this step is crucial for achieving a crispy texture.
- Slice the okra pods in half lengthways.
- In a large mixing bowl, combine the olive oil, grated ginger, garlic, cumin, coriander, cayenne pepper, and a pinch of salt.
- Add the halved okra to the spice mixture and toss well to ensure every piece is evenly coated.
- Sprinkle the maize meal and wheat flour over the okra and toss again to distribute the coating uniformly.
- Spread the okra pieces on a large baking tray, preferably non-stick, ensuring there is enough space between them.
- Roast for approximately 30 minutes, remembering to toss or turn the okra halfway through to ensure they brown evenly.
- Remove from the oven as soon as they are golden and serve immediately.
Observations
This recipe transforms okra into a crunchy snack or side dish with a surprisingly delightful texture. The secret lies in ensuring the vegetables are completely dry before seasoning and using a blend of flours to guarantee that signature crunch in the oven.
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