Brazilian recipe
Crispy Roasted Okra (Quiabo assado crocante)
Crispy roasted okra is a practical and flavorful side dish, perfect for those seeking an irresistible way to prepare this vegetable.
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Ingredients
400 g okra (approximately 40 units)
1 teaspoon freshly grated ginger (2 cm piece)
1 clove garlic, grated
2 teaspoons cornmeal
1/2 teaspoon all-purpose flour
1/2 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
Salt to taste
1 teaspoon freshly grated ginger (2 cm piece)
1 clove garlic, grated
2 teaspoons cornmeal
1/2 teaspoon all-purpose flour
1/2 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
Salt to taste
Where to find ingredients
All ingredients can be found in local grocery stores and produce markets. As a substitute for cornmeal, fine-ground polenta can be used.
Preparation method
- Preheat the oven to 200 ºC
- Wash the okra under running water, drain and dry them very well with a clean kitchen towel; this step is essential to ensure they become crispy
- Slice the okra in half lengthwise
- In a large bowl, combine the olive oil, ginger, garlic, cumin, coriander, cayenne pepper, and a pinch of salt
- Add the sliced okra to the mixture and stir well so that they are all coated with the seasonings
- Sprinkle the cornmeal and all-purpose flour over the okra and mix again to distribute the flour evenly
- Spread the pieces on a large baking sheet, preferably non-stick, keeping some space between them
- Bake for approximately 30 minutes, remembering to turn or stir the okra halfway through the time so they brown evenly
- Remove from the oven as soon as they are golden brown and serve immediately
Observations
This recipe transforms okra into a snack or side dish with a surprising texture. The secret lies in keeping the vegetables very dry before seasoning and using the mix of flours to ensure crispiness in the oven.
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