Recipes / Roasted Spiced Okra

Method:
In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon & fenugreek.

In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, & cook over high heat for 2 minutes. Reduce the heat to moderate & cook until browned on the bottom, 4 minutes longer. Turn the okra & cook over low heat until tender, 2 minutes. Season with salt & sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle charred okdra with lemon juice & serve.

Okra, also known as Abelmoschus esculentus, is a flowering plant in the mallow family native to East Africa. It’s known in some English-speaking countries as lady’s fingers1. The plant produces edible green seed pods1 that are often used in cooking.

Okra is cultivated in tropical, subtropical, & warm temperate regions around the world & is used in the cuisines of many countries. It’s an essential ingredient in many types of cuisine, including parts of Africa, the Middle East, the Caribbean, India, & South America.

The plant grows best in hot, humid climates, with India being the leading okra producer. While we might know this plant as a vegetable for culinary purposes, botanically it’s a fruit, as it’s the seed-bearing part of the plant.

Okra can be divisive for its slimy texture. It contains mucilage, which is a naturally occurring substance that acts as a thickener for stews or gumbos. Quick roasting & dry heat can help minimize the sliminess2. It also has a peach-like fuzz on the exterior & a mild, somewhat grassy taste. Okra is commonly used in soups, canning, frying, roasting, or boiling.

In terms of nutrition, okra is rich in fibre & protein, & low in calories. It’s absolutely loaded with vitamins including vitamin C & antioxidants