Whole Okra Roasted in the Oven
Here’s a no-frills roasted okra recipe. Are you scared of slimy okra? Just bake whole okra pods in the oven with a little oil and seasoning for a simple dish of non-gooey okra. When buying okra, choose smaller, firm, green pods with little to no discoloration. As the okra ages it grows darker around the stem end. View or print the oven-baked okra recipe here
You can probably find pickled okra in the “pickle section” of your local grocery, or you can check the current prices for Pickled Okra on Amazon
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What you need for this Roasted Okra Recipe
Fresh, whole OKRA pods
OLIVE OIL
some GARLIC POWDER
SALT to taste
additional SEASONING optional
How to Roast Whole Pod Okra
Buy smaller pods of okra, and choosing pods less than 2” in length is ideal. Okra pods get woody in texture as they grow.
Trim the stem end of the okra, cutting the stem away just at the pod.
Wash and pat the okra dry.
In a bowl, lightly oil the okra pods, just a few sprays of olive oil will suffice.
Salt and season the okra as desired. I prefer very little salt and only a sprinkling of garlic powder. I prefer the simplicity of roasted okra.
Arrange the pods in one layer on a baking sheet and roast the okra in an oven preheated at 500˚F for about 20 minutes, turning as needed. I turn the okra once halfway through the cooking time.
That’s all there is to this roasted okra recipe. It’s a tasty, no-frills side dish that’s practically goo free, so if you’re scared off by slimy okra, then this is the dish for you.
Vegan okra, lentils, and pepper slow cooked stew
Okra, lentils, rice, Chik’n, peppers, onions, garlic, herbs and spice oh my!! Sometimes all you gotta do is throw a bunch of stuff in a pot and ???? dinner is served! Next time I’m going to curry this???? What did y’all have for dinner tonight? #vegan #foodie #tabithabrown
You’ll Never Go Back to Sliced Okra Again
Prep your fried okra the Southern way by smashing it whole with a hammer. You’ll never back to sliced okra again.
#shorts #southerners #food #southernfood #cooking #south #fried
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You’ll Never Go Back to Sliced Okra Again
Okra casserole Sudanes recipe
Hi guys, this Okra casserole recipe is very #simple, #easy and #fast . In this video I will tell the spice you must put. This is the original Sundaes okra recipe. If you find this video helpful please #subscrib to my channel
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How Does This Okra Stew Have NO Slime?
Today we're making Bamya, a traditional Middle Eastern okra stew, that is filled with big chunks of Lamb. This stew is packed full of flavour, and unlike most Okra dishes, it doesn't have a weird slimy texture. That's all thanks to a couple of tricks that I'll show you in this video.
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0:00 Intro
0:31 The problem with Okra
2:09 Making the stew part 1
3:14 Tomato pickle
4:35 Vermicelli Rice
5:41 Making the stew part 2
6:45 Serving
7:21 Taste Test & Outro
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Bamya Stew:
1kg Lamb Leg Pieces - bone in
800g Canned tomatoes or tomato passata
800g Frozen small Okra
500ml water
10 Cloves of Garlic
2 Medium Onions
1 Spicy Green Chilli
3 Tbsp Lime Juice
2 Tbsp Vegetable Oil
1 Tbsp Salt
1 1/2 Tsp Black pepper
Tomato Pickle:
4-5 Cloves of garlic
1 Spicy Green Chilli
350g Vine ripened tomatoes
2 Tbsp white vinegar
2 Tbsp Lemon Juice
1 Tbsp Olive oil
1 Tbsp Chopped Parsley
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Cumin
Vermicelli Rice:
1 1/2 Cup Egyptian/Japanese/Calrose rice
1/2 Cup Wheat Vermicelli
1 Tbsp Butter
1 Tbsp Vegetable Oil
1 Tsp Salt
1/2 Tsp Black Pepper
Limes or lemons for serving with the Bamya
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Directions:
To make the stew:
1- Chop 2 onions to a fine dice, then add 2 tbsp of vegetable oil to a pot over medium heat. Add the onions and saute for 3 minutes until softened.
2- Add 6 cloves of minced garlic, and saute with the onion for another minute
3- Push the onions to one side, then add in your lamb pieces. Allow these to brown for a couple of minutes, then flip over and stir the pot
4- Once all the meat is lightly browned; blend 800g of canned tomatoes, and add to the pot. Add 500 ml of water and bright the pot to a light boil
5- When it boils, turn the heat down to low, and allow to simmer with the lid on for 1-1.5 hours, or until the meat is soft and tender
6- Once the meat has softened, add your frozen okra with 1 cup of water to the pot. Mix well and turn the heat to medium.
7- Bring the ot to a light boil, then add the salt, and black pepper. Simmer with the lid ajar for 10 minutes
8- Add 1 hot green chilli, after removing the seeds, then add 4 cloves of minced garlic and the lime juice
9- Cook for 5 minutes, and the bamya will be ready
To make the tomatoes:
1- In a pestle and mortar (or a food processor/blender) grind together the garlic with the salt
2- Once finely ground, add the chilli and pulverize this as well
3- Add the remaining ingredients, then chop the parlsey and add that too
4- Make 3 slices into your tomatoes, going about 75% of the way to the bottom, and cutting it into 6 even pieces
5- Fill the gaps with the marinade, and allow to sit for 30-90 minutes
To make the vermicelli rice:
1- Add the butter and oil to a pot over medium high heat
2- Add the vermicelli, and fry this until golden brown, stirring the pot constantly
3- Wash the rice thoroughly until the water runs clear, then add to the fried vermicelli
4- Fry for another 2 minutes, then pour in water or stock to cover the rice by 1 cm
5- Cover the pot with a lid and turn the heat to high. Bring the pot to a boil
6- Allow to boil until the water drops below the rice
7- Now turn the heat down to low, and set a timer for 20 minutes
8- When the time is up, the rice will be perfectly cooked. You can fluff this with a fork or serve immediately