Okra (guingambo, kingombo, bhindi, lady fingers) is one ingredient I’ve been avoiding!  I had read about its benefits, history and versatility, but what scared me the most, was their characteristic sliminess. I pride myself in that at least I try different flavors and ingredients, so when I got okra in one of my organic food delivery boxes, I knew the time had come for us to have a face to face encounter.

I am a firm believer that anything new you want to try in life, you should start to do it in the simplest way and build upon that first experience.  This philosophy also applies to  cooking and tasting.  Most of the recipes I found where for stews and soups with many other ingredients. In addition, my mom gave me a recipe of okra with rice.  Cooking this fruit (yes, its a fruit!) for a prolonged period of time, promotes the formation of the “slime” or soluble fiber which is used to thicken some dishes like gumbo.  I was still hesitant about the slimy texture, so I decided to try making them in the oven.  Jackpot!  They turned out with a nice appearance and no slimy at all!  The closest thing to it is oven roasted asparagus, which I love!  I’ve read that fried they don’t form slimy texture either.  Serve as a side dish or with salad.  Here is my version of Oven Roasted Okra (guingambó al horno).

Enjoy!

Oven Roasted Okra

Ingredients

8 okra pods

1/4 tsp of kosher salt

pinch of smoked sweet paprika

pinch of red pepper flakes

pepper to taste

1 tbsp extra-virgin olive oli

Procedure

1.  Pre-heat oven 450º F.  Mix all dry seasoning ingredients in a small prep bowl. Sprinkle over okra and toss in a bowl so that they are seasoned evenly and drizzle with extra virgin olive oil. Toss a bit more and place in a jelly roll pan (similar to a cookie sheet but with raised edges).  Cook in oven until lightly brown skin, about 12-15 minutes.