Brazilian recipe
Crispy roasted okra (Quiabo assado crocante)
Crispy roasted okra is a practical, flavourful side dish and a different way to prepare this Brazilian favourite.
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Ingredients
400 g okra, about 40 units
1 teaspoon freshly grated ginger, 2 cm piece
1 garlic clove, grated
2 teaspoons fine cornmeal
1/2 teaspoon wheat flour
1/2 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
Salt to taste
1 teaspoon freshly grated ginger, 2 cm piece
1 garlic clove, grated
2 teaspoons fine cornmeal
1/2 teaspoon wheat flour
1/2 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
Salt to taste
Where to find ingredients
Okra, ginger, garlic, cornmeal, flour, cumin, coriander, cayenne pepper, olive oil and salt can be found in supermarkets, markets and general food shops. If fine cornmeal is unavailable, use a similar finely ground maize meal as a substitute, keeping fine cornmeal as ideal.
Preparation method
- Start by heating the oven to 200 ºC
- Wash the okra under running water, drain and dry very well with a clean tea towel; this step is essential to make them crisp
- Cut the okra in half lengthwise
- In a large bowl, combine the olive oil, ginger, garlic, cumin, coriander, cayenne pepper and a little salt
- Add the cut okra to the mixture and stir well so all pieces are coated in the seasonings
- Sprinkle the cornmeal and wheat flour over the okra and mix once more to distribute the flour evenly
- Spread the pieces on a large baking tray, preferably non-stick, leaving some space between them
- Roast for about 30 minutes, remembering to turn or stir the okra halfway through so they brown evenly
- Remove from the oven as soon as golden and serve immediately
Observations
This recipe turns okra into a snack or side dish with a surprising texture. The secret is keeping the vegetables very dry before seasoning and using the flour mixture to ensure crispness in the oven.
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