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 and unique way to prepare this classic 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 wheat flour
1/2 teaspoon ground cumin
1 teaspoon ground coriander seeds
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 wheat flour
1/2 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
Salt to taste
Where to find ingredients
You can find fresh okra, aromatics, and staples like cornmeal and flour at local open-air markets or neighborhood grocery stores. If cornmeal is unavailable, finely ground maize flour is an excellent substitute.
Preparation method
- Start by preheating the oven to 200 ºC.
- Wash the okra under running water, drain, and dry them very thoroughly with a clean kitchen towel; this step is essential to ensure they turn out crispy.
- Cut 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 cut okra to the mixture and stir well so that everyone is coated by the seasonings.
- Sprinkle the cornmeal and wheat 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 flip 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 a blend of flours to ensure crispiness in the oven.
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