Some mornings get the best of me, like this morning. I realized too late that I schedule this post and it went out, without any text or recipe (a shame, to say the least.) I'd like to start showing you more books that I love and it felt right to start with this.
I wanted to make sure you knew about this book. So many vegan/vegetarian books are so traditional that I get excited when a book comes out with flavors I'd yet to experiment. Afro-Vegan is a good way to kick your way out of the traditional cooking rut. The book is subtitled as "Farm-Fresh African, Caribbean, and Southern flavors remixed" and it lives up to this with a myriad of fantastic vegan dishes. I think I've bookmarked half the book for the recipes but I'm also excited to carry the flavor combinations into everyday cooking.
I'm not a big okra fan (I find it the texture to be a bit strange) but if you grill it or broil it, the texture is, in my opinion, better. This dish makes for a great appetizer or snack (and in the book, is served with red rice- a recipe deserving of it's own post.) Terry recommends looking for small to medium pods which is key to the flavor of the okra. Longer, more mature pods are often woody and can ruin your okra experience (trust me on this one.)
PrintBlackened Okra | Afro-Vegan
- Yield: 2-3 1x
Ingredients
- Blackened Seasoning
- 2 tablespoons paprika
- 1 tablespoons cumin seeds, toasted
- 2 teaspoons coriander seeds, toasted
- 2 teaspoons black peppercorns
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon white peppercorns
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Okra
- 1 teaspoon coarse sea salt
- ½ pound small to medium okra
- 1 tablespoon peanut oil
Instructions
- Combine spices for blackened seasoning in a mortar or use a spice grinder. Grind into a blended powder and transfer to a well-sealed jar.
- Preheat broiler and place a rack approximately 3" from the broiler.
- To make okra, bring about 6 cups of water to a boil over high heat. Add salt, then okra. Blanch okra for one minute , drain, and transfer to a bowl. Add oil and 3 tablespoons of blackened seasoning. Toss until okra is well coated.
- Spread okra out on a baking tray and broil until okra is browning and starting to crisp, 3-4 minutes per side.
Notes
* Original recipe is actually for grilling the okra (also good). See book for details about this.
* Recipe from Afro Vegan
[Disclosure: I received this book for free from Blogging for Books for this review. However, I wouldn't have shared this book with you if I didn't think it was worthy of gracing the blogs pages.]
Traci says
Yum! Beautiful photography.
Victoria says
That looks so good! Lovely photographs 🙂
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Hannes says
Afro-vegan is a great and creative book, love it!
Rachel Walker says
Oh Yes! Okra are my nemesis vegetable - I NEVER manage to cook them without them going kind of slimy. All the spices here look amazing, it's inspired me to go buy a bag and give them another chance!
Medha @ Whisk & Shout says
Gorgeous photography! I love okra 🙂
[email protected], pleasure, and health says
im not a big okra person either but this one looks pretty delicious.
Millie | Add A Little says
This looks delicious - I love okra!
Great photography Erin!
Christina @ but i'm hungry says
I admit that I've been intimidated by cooking okra, but this looks so yummy, and not even a bit slimy, that I think you've given me the courage to try it. Thank you!
Kim says
Okra is like asparagus--delicious when done correctly and with a minimal touch. It's got a floral quality in flavor and the little seeds pop like caviar but have a nutty bite. It's the seed pod of a beautiful flowering relative of the hibiscus. Yes, when it's cooked too long or comes in contact with water it can become slimy. That's the soluble fiber plumping up, so to avoid it you should dry cook it by baking, or stir fry it, or just BARELY steam it whole (like for 1-2 minutes) and toss with salt and butter, or toss in seasoned cornmeal flour and bake for crispiness. But I happen to love it raw in a salad with summer tomatoes and fresh corn. My pods barely make it in the door before being eaten they are so delicate and delicious. Don't be afraid of the okra! Remember, asparagus cooked too long is also quite slimy and mushy.
Alanna says
Ohhh yum! I love okra and those flavors sound exquisite.
Nina says
I SO want this book! I rarely cook African or carribean recipes and I do not know this cuisine very well but I'm sure it is delicious and that there are a lot of vegan dishes since meat is (or used to be, at least) a rare ingredient there. I really have to make a big order of all the US books that I want!
Amy @ Parsley In My Teeth says
I love anything blackened and I love okra, but never thought to put the two together. Great idea that I'll be doing right away - as well as checking out Afro-Vegan!
Brittany says
I just recently posted about roasting okra too. I'm hooked on it! This blackened okra sounds amazing -- will have to try it while okra is still in season here.
Kristina @ Love & Zest says
You're images make me drool! I have that afro vegan cookbook and you've convinced me to whip it out and cook something from it soon 🙂
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Kristina @ Love & Zest says
and yes, I meant your* not you're 😉
Thea @ Baking Magique says
I love this african theme! Looks yummy. 🙂
kristie @ birchandwild.com says
I have been so excited to buy this book. I love the look of this okra. I think it would be perfect on a sandwich with cheese and lots of veggies and maybe a chickpea mash.
Gwen Healy says
I have been looking for a way to include okra in my diet. I believe this is one way to do it. I can’t handle the sliminess. Thanks
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