Sticky-slimy OKRA

Kendra Ann Bergan
Aug 24, 2016
2 min read

Recently, I was wandering around a farmer’s market looking for a few fresh items and came across okra. Seemingly, there are several different types of okra. Normally when I have attempted cooking okra in the past, it would turn out sticky and worst of all… slimy…

EW.

Nevertheless, I was not willing to give up on OKRA. After all, vitamin C, potassium (K), and fiber can be found in okra, among other good things. Okra also provides a ray of variety on my vegetable palette.

So, this time I tried okra –> fried, not boiled. Still…not perfect, but the end result was much more desirable than before.

Below is a recipe that I have not tried yet, but I think the outcome could be worth a try.

Recipe is on my Pinterest and also from this website:

http://www.beingathomebynature.com/2012/12/crispy-oven-roasted-okra.html

Oven Roasted Okra

1 14 oz bag of frozen cut okra (I'm sure you could use fresh okra too) 2 tbsp. olive oil 1 tbsp. cumin 2 tsp. garlic powder 1/4 tsp chili powder sea salt Directions:

Preheat the oven to 450 degrees.
In a large bowl, toss the frozen okra with the olive oil to coat.
Once coated with oil, added all the spices and toss to cover. The amounts given are approximate. Feel free to adapt to taste!
Spread the okra out onto a large baking sheet. Make sure the to spread the okra out as much as possible. It will be soggy if you layer it.
Roast in the hot oven for about 30 - 40 minutes. or until brown and crispy, turning occasionally.
Sprinkle with sea salt to taste and serve.
Yummy!