| Main ingredient: Okra. |
If my okra is not with Jamaican steamed fish, or a West African dish called gumbo, not to be confused with Louisiana gumbo, I like to grill it as a side dish. It tends to be less slimy grilled and is sublime. Super fond of red okras, but they do change colour when cooked.
Ingredients
- 16 large okras
- 4 tbsps vegetable oil, divided
- 3 stalks of escallion, sliced
- 12 mint leaves, roughly torn
- 1 small yellow scotch bonnet, seeded and roughly chopped
- Salt and pepper to taste.
Method
- Oil okras with 1 tablespoon of the vegetable oil and place on a hot griddle pan and grill for 2 to 3 minutes or until charred. Season with salt and pepper.
- Mix esccallion, mint and scotch bonnet with the remaining 3 tablespoons of oil.
- Place okras on a platter and pour over the seasoned oil.
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