The past few weeks have been hard in Zimbabwe, nothing like people have experienced in the last decade. Basics like groceries, fuel and medication are scarce or very expensive. I don’t understand any of what is happening.
A lot of people that read my blog and or follow me on my social media accounts are in Zimbabwe and I have felt some type of way sharing new food recipes. I am mindful of whether people will be able to the ingredients I use except for the ones where it starts as an experiment. Like my tsubvu series that I shared way after tsubvu were out of season.
At the same time I also wonder if people like to read my blog to take their mind off the stressful things in life. So I decided to share this fun and simple recipe, grilled okra.
I grew up eating okra but cooked one way and loved it. However, I never imagined cooking it any other way until recently. Fried, grilled or roasted. Methods suited for those who don’t like the sliminess of the okra.
This is perfect as a snack with a dip.
Grilled Okra
Ingredients
- 1 pound okra
- 1 teaspoon Salt to taste
- 2 tablespoons extra virgin olive oil
- Fresh thyme leaves to taste optional
- 1 teaspoon Freshly ground pepper
Instructions
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Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and each in the middle. Salt and pepper to taste, and toss with the olive oil and thyme until coated.
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Place on a sheet pan in one layer. Roast in the oven for 15 minutes or until browned. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
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Remove from the heat. Transfer to a platter. Serve hot.
