Brazilian recipe
Crispy Roasted Okra (Quiabo assado crocante)
This crispy roasted okra is a practical and flavorful side dish, perfect for those seeking an irresistible way to enjoy this popular vegetable.
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Ingredients
400 g of okra (approximately 40 pods)
1 teaspoon of fresh grated ginger (2 cm piece)
1 clove of garlic, grated
2 teaspoons of cornmeal
1/2 teaspoon of all-purpose flour
1/2 teaspoon of ground cumin
1 teaspoon of ground coriander seeds
1/4 teaspoon of cayenne pepper
2 tablespoons of olive oil
Salt to taste
1 teaspoon of fresh grated ginger (2 cm piece)
1 clove of garlic, grated
2 teaspoons of cornmeal
1/2 teaspoon of all-purpose flour
1/2 teaspoon of ground cumin
1 teaspoon of ground coriander seeds
1/4 teaspoon of cayenne pepper
2 tablespoons of olive oil
Salt to taste
Where to find ingredients
Okra can be found at local markets and produce stalls. Cornmeal and spices are available at general grocery stores. As a substitute for cornmeal, fine semolina can be used, though cornmeal is ideal for the best texture.
Preparation method
- Preheat your oven to 200 ºC.
- Wash the okra pods under running water, drain them, 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 evenly coated with the seasonings.
- Sprinkle the cornmeal and all-purpose flour over the okra and toss 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 cooking 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 thoroughly dry before seasoning and using a blend of flours to ensure a satisfying crunch in the oven.
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