Brazilian recipe
Crispy Roasted Okra (Quiabo assado crocante)
Crispy roasted okra makes for a practical and incredibly flavorful side dish, perfect for those seeking a unique and irresistible way to prepare this vegetable.
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Ingredients
400g okra (approximately 40 pods)
1 tsp freshly grated ginger (a 2cm piece)
1 garlic clove, grated
2 tsp cornmeal (fubá)
1/2 tsp all-purpose 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 (a 2cm piece)
1 garlic clove, grated
2 tsp cornmeal (fubá)
1/2 tsp all-purpose 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
Fresh okra can be found in the produce section of local markets or neighborhood shops. For the spices and pantry staples like cornmeal (fubá), check the dry goods aisles in larger supermarkets. If you cannot find fresh ginger or specific spices, standard substitutes such as ginger powder or pre-mixed curry powder can be used, though fresh ingredients are recommended for the best flavor.
Preparation method
- Preheat your oven to 200°C.
- Wash the okra pods under running water, drain well, and pat them completely dry with a clean kitchen towel; this step is essential to ensure they turn out crispy.
- Cut the okra pods in half lengthwise.
- In a large bowl, whisk together the olive oil, ginger, garlic, cumin, coriander, cayenne pepper, and a pinch of salt.
- Add the sliced okra to the mixture and toss well to ensure every piece is thoroughly coated in the seasonings.
- Sprinkle the cornmeal and all-purpose flour over the okra and toss again to distribute the coating evenly.
- Spread the okra pieces on a large baking tray, preferably non-stick, keeping some space between them.
- Bake for approximately 30 minutes, remembering to flip or toss the okra halfway through to ensure they brown evenly.
- Remove from the oven once golden and serve immediately.
Observations
This recipe turns okra into a snack or side dish with a surprisingly crisp texture. The secret lies in ensuring the vegetables are completely dry before seasoning and using a blend of flours to achieve that perfect crunch in the oven.
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