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 prepare this classic vegetable.
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Ingredients
400 g okra (approximately 40 pods)
1 tsp freshly grated ginger (2 cm 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 (2 cm 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 spices at local greengrocers, wet markets, or supermarkets. Cornmeal (fubá) is typically found in the baking or grains aisle; if unavailable, fine cornmeal is a suitable substitute.
Preparation method
- Preheat the oven to 200 ºC.
- Wash the okra pods under running water, drain, 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 so that each piece is coated with the spices.
- 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 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 the blend of flours to ensure a satisfying crunch in the oven.
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