Chargrilled Okra with Chilies

Okra, like Brussels sprouts, get bad press. I have never even cooked okra at home before, and like most, assumed it would be slimy or tasteless, or I don’t know what exactly. But I was wrong! And this recipe really helps this misunderstood ingredient shine.

I found the okra to be really delicious, crunchy, flavorsome, and as an added bonus quick-cooking. The chilies add a great kick and of course, lime and cilantro are two of my favorite punchy flavors that bring the whole dish together really well. Including slicing chilies and hand-tearing some cilantro this recipe takes all of 10 minutes. Find some okra and try it out!

Vegetable recipes can be few and far between in Brazilian cookbooks, but this gem was worth digging through a few to find. I served it with simple Baked Sweet Potatoes, and both would make great sides for any Brazilian feast.

Chargrilled Okra with Chilies

Quiabos tostados com pimenta

Serves 4 as a side

1 pound (450g) okra 
2-3 tablespoons (30-45 ml) olive oil 
½ teaspoon kosher salt
1 long fresno chili or 2 small spicy chilies of your choice, thinly sliced
¼ cup hand-torn cilantro leaves
1 tablespoon (30 ml) lime juice, from 1-2 limes

1. Rinse and pat dry the okra. Place the okra in a bowl and drizzle with the olive oil.

2. Heat a heavy cast iron pan. Add the okra and cook for about 3 minutes on each side, try not to disturb too much allowing it to cook until slightly charred on each side. 

3. While the okra is still in the pan add the salt, and chilies, stirring to just soften and cook the chilies, about 30 seconds. Remove from the heat and add cilantro and lime juice. Toss well to combine. 

Serve with additional lime wedges at the table.

From Brazilian Food by Thiago Castanho