Are you looking for a TV snack – something to eat while you are curled up binge watching the latest series, or watching Eurovision, or Tour de France, or Master Chef, or The Voice, or any other favourite program?
Well here it is. Forget the bag of crisps or corn chips. Go for okra rolled in dukkah and baked. A few minutes to prepare and 10 minutes to cook, and you are right for the evening. You can make your own dukkah beforehand, or purchase from any providore or shop that sells Middle Eastern ingredients.
Okra makes delicious snacks and there are many ways of preparing them. Try Roast Okra with Tomato, Lemon and Coriander Seeds, Indian Crispy Okra, Fried Okra, and Stuffed Okra. Or read a little more about Okra.
Baked Okra in Dukkah
200 g okra
2.5 tspn dukkah
0.5 tspn rosemary or garlic sea salt or other flavoured sea salt
Preheat your oven to 200C.
Cut the okra lengthwise into 2 or 4, depending on their size. Place the pieces in a bowl.
Drizzle with olive oil and toss them around, making sure all are coated. Take one at a time (fingers are best) and roll in dukkah and place on an oven tray lined with baking paper. For best results, place them in a single layer.
Sprinkle the remaining dukkah over the okra and bake until crispy, about 15 minutes or more. It depends on the okra thickness and the oven. Check after 10 minutes – I have known them to take 30 minutes though.
Salt them as they come out of the oven (not before baking – it will reduce their crispness).
Cool, and enjoy.
recipe notes and alternatives
If your dukkah mix contains salt, it may be enough to prevent the okra from really crisping up. However they are still utterly delicious.
This okra is so delicious on top of rice. Cook some rice, perhaps with a little coconut water added, stir through a little coconut oil and some peas and cashews. Season with sea salt and white pepper. Top with the okra. Throw some coriander leaves on top.