Brazilian recipe
Crispy Roasted Okra (Quiabo Assado)
This crispy roasted okra is a simple, flavoursome side dish that perfectly transforms this iconic Brazilian vegetable into an irresistible, snackable treat.
0.0 / 5 by 0 Reviews
Ingredients
400g okra (about 40 pods)
1 tsp freshly grated ginger (2 cm piece)
1 clove garlic, minced
2 tsp polenta (finely ground cornmeal)
1/2 tsp standard flour
1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
2 tbsp olive oil
Salt to taste
1 tsp freshly grated ginger (2 cm piece)
1 clove garlic, minced
2 tsp polenta (finely ground cornmeal)
1/2 tsp standard flour
1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
2 tbsp olive oil
Salt to taste
Where to find ingredients
Okra is readily available in the fresh produce section of most local supermarkets throughout New Zealand, especially in cities with vibrant farmers' markets. For the polenta, look for the 'fine' variety in the baking or international food aisles of your local supermarket. Spices like cumin, coriander, and cayenne pepper are staples in the herb and spice section. Fresh ginger and garlic can be sourced from any greengrocer or supermarket produce aisle.
Preparation method
- Preheat your oven to 200°C
- Wash the okra under cold running water, drain, and pat them thoroughly dry with a clean kitchen towel; this step is crucial for achieving that signature crunch
- Slice each okra pod in half lengthways
- In a large mixing bowl, combine the olive oil, grated ginger, minced garlic, cumin, coriander, cayenne pepper, and a pinch of salt
- Toss the sliced okra into the bowl, ensuring every piece is well-coated in the seasoned oil
- Dust with the polenta and flour, tossing once more to distribute the coating evenly over the pods
- Spread the okra out on a large baking tray, preferably non-stick, ensuring they are spaced apart so they roast rather than steam
- Roast for approximately 30 minutes, giving the tray a good shake or turning the okra halfway through to ensure they brown evenly
- Remove from the oven as soon as they are perfectly golden and serve immediately
Observations
This recipe turns okra into a surprisingly crunchy side or snack. The trick is to ensure the pods are thoroughly dried before seasoning, then lightly coating them in a blend of cornmeal and flour to get that perfect golden crisp in the oven.
Ratings and comments