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 classic vegetable.
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Ingredients
400 g okra (approximately 40 pods)
1 tsp freshly grated ginger (2 cm piece)
1 clove garlic, grated
2 tsp cornmeal
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 (2 cm piece)
1 clove garlic, grated
2 tsp cornmeal
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
You can find these ingredients at local fresh produce markets and neighborhood grocery stores. For the cornmeal, look for standard yellow cornmeal or fine polenta; if necessary, cornflour (maize starch) may be used as a substitute for the all-purpose flour if a gluten-free result is preferred, though the original texture relies on the wheat flour blend.
Preparation method
- Preheat the oven to 200 ºC.
- Wash the okra under running water, drain, and dry them thoroughly with a clean kitchen towel; this step is essential to ensure they become crispy.
- Slice 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 sliced okra to the mixture and toss well to ensure they are all evenly coated with the seasonings.
- Sprinkle the cornmeal and all-purpose flour over the okra and toss again to distribute the coating evenly.
- Spread the pieces on a large baking sheet, preferably non-stick, keeping some space between them.
- Bake for approximately 30 minutes, remembering to flip or stir the okra halfway through 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 lies in keeping the vegetables very dry before seasoning and using a blend of flours to ensure crispiness in the oven.
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