Brazilian recipe
Crispy Roasted Okra (Quiabo assado crocante)
This crispy roasted okra is a simple and delicious side dish, perfect for those looking for an irresistible way to prepare this classic vegetable.
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Ingredients
400g okra (approximately 40 pods)
1 tsp freshly grated ginger (approx. 2cm piece)
1 garlic clove, finely 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 extra virgin olive oil
Salt to taste
1 tsp freshly grated ginger (approx. 2cm piece)
1 garlic clove, finely 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 extra virgin olive oil
Salt to taste
Where to find ingredients
You can find fresh okra, aromatics, and staples like cornmeal (fubá) and spices at local market stalls or grocery stores in Port Vila. If you cannot find cornmeal, finely ground polenta is a suitable substitute.
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, coriander, cayenne pepper, and a pinch of salt.
- Add the sliced okra to the bowl and toss well until all pieces are evenly coated with the seasoned oil.
- Sprinkle the cornmeal and flour over the okra and toss again to distribute the coating evenly.
- Arrange the okra in a single layer on a large baking sheet, preferably non-stick, ensuring there is some space between the pieces.
- Bake for approximately 30 minutes, remembering to flip or toss the okra halfway through the cooking 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 surprisingly crisp texture. The key is to keep the vegetables completely dry before seasoning and to use a coating of flour and cornmeal to ensure they crisp up perfectly in the oven.
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