Brazilian recipe
Crispy Roasted Okra
This crispy roasted okra is a simple and delicious side dish, perfect for those looking for an irresistible and crunchier way to prepare this popular vegetable.
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Ingredients
400g okra (approximately 40 pods)
1 tsp freshly grated ginger (a 2cm piece)
1 garlic clove, finely grated
2 tsp maize meal (fubá)
1/2 tsp all-purpose wheat 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 (a 2cm piece)
1 garlic clove, finely grated
2 tsp maize meal (fubá)
1/2 tsp all-purpose wheat 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, garlic, and fresh ginger at local markets like Nakasero or Owino. Maize meal (fubá substitute) and wheat flour are available at any local supermarket or neighborhood grocery store. Olive oil and spices can be sourced from larger chain supermarkets or dedicated spice merchants.
Preparation method
- Preheat your oven to 200°C.
- Wash the okra pods under running water, drain well, and pat them thoroughly 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, ground coriander, cayenne pepper, and a pinch of salt.
- Add the halved okra to the seasoning mixture and toss well until every piece is evenly coated.
- 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.
- Roast in the oven for approximately 30 minutes, remembering to toss or turn the okra halfway through to ensure even browning.
- Remove from the oven as soon as they are golden and crispy, and serve immediately.
Observations
This recipe turns okra into a delightful snack or side dish with a surprisingly crispy texture. The secret lies in ensuring the vegetables are completely dry before seasoning and using a light dusting of flours to achieve that perfect crunch in the oven.
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