Brazilian recipe
Crispy Roasted Okra (Quiabo assado crocante)
This crispy roasted okra is a practical and highly flavorful side dish, perfect for anyone looking for a unique and irresistible way to prepare this iconic vegetable.
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Ingredients
400g okra (approximately 40 pods)
1 tsp freshly grated ginger (2cm piece)
1 clove garlic, 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 (2cm piece)
1 clove garlic, 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
You can find fresh okra, aromatics, and staples like cornmeal (fubá) and spices at local markets or major supermarkets in the produce and baking aisles.
Preparation method
- Preheat your oven to 200°C.
- Wash the okra under running water, drain, and pat them completely dry with a clean kitchen towel; this step is essential to ensure they turn out crispy.
- Slice the okra pods in half lengthwise.
- In a large mixing bowl, combine the olive oil, grated 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 evenly coated with the seasonings.
- Sprinkle the cornmeal and all-purpose flour over the okra and toss again to distribute the coating uniformly.
- Spread the okra pieces onto a large baking sheet, preferably non-stick, ensuring there is some space between them.
- Roast 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 and serve immediately.
Observations
This recipe transforms okra into a snack or side with a surprising texture. The secret lies in ensuring the vegetables are thoroughly dry before seasoning and using the flour mixture to guarantee crispiness in the oven.
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