Brazilian recipe
Crispy Roasted Okra (Quiabo assado crocante)
This crispy roasted okra is a simple yet flavorful side dish, perfect for those seeking an irresistible, crunchy twist on a traditional Brazilian vegetable preparation.
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Ingredients
400g okra (approximately 40 pods)
1 tsp freshly grated ginger (2cm piece)
1 clove garlic, finely grated
2 tsp fine maize meal (fubá)
1/2 tsp wheat flour
1/2 tsp ground cumin
1 tsp ground coriander seeds
1/4 tsp cayenne pepper
2 tbsp extra virgin olive oil
Sea salt to taste
1 tsp freshly grated ginger (2cm piece)
1 clove garlic, finely grated
2 tsp fine maize meal (fubá)
1/2 tsp wheat flour
1/2 tsp ground cumin
1 tsp ground coriander seeds
1/4 tsp cayenne pepper
2 tbsp extra virgin olive oil
Sea salt to taste
Where to find ingredients
You can find fresh okra, aromatics, and staples like maize meal (fubá) and flour at local markets or neighborhood grocery stores. For the best results, choose small, firm, and bright green okra pods. If fine maize meal is unavailable, regular stone-ground cornmeal can serve as a substitute.
Preparation method
- Preheat your oven to 200°C.
- Wash the okra pods under running water, drain, and pat them thoroughly dry with a clean kitchen towel; this step is crucial for achieving the perfect crunch.
- Slice the okra pods in half lengthwise.
- In a large mixing bowl, whisk together the olive oil, grated ginger, garlic, cumin, coriander, cayenne pepper, and a pinch of salt.
- Add the halved okra to the bowl and toss thoroughly to ensure every piece is evenly coated with the seasoned oil.
- Sprinkle the maize meal and wheat flour over the okra and toss again to distribute the coating evenly.
- Spread the okra pieces in a single layer on a large baking tray, preferably non-stick, ensuring there is enough space between them for air circulation.
- Roast for approximately 30 minutes, turning or shaking the tray halfway through to ensure even browning.
- Remove from the oven as soon as the pods are golden and crispy, and serve immediately.
Observations
This recipe transforms okra into a snack or side dish with a surprisingly crispy texture. The secret lies in ensuring the vegetables are thoroughly dried before seasoning and using a light dusting of flour and maize meal to guarantee a satisfying crunch in the oven.
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