The first thing that comes to mind when I hear of fried ochro is fry ochro and sada roti. It's like a match made in heaven. And, of course, you have to to eat it "break and dip style" and really get your hands into the food to make the experience more fulfilling. I have been eating fry ochro since I could remember and when I got it for lunch to carry to school, it was a treat.
To many, when they hear of fry ochro (okra) you may think of deep frying it, like I saw Gina Neely did it once (that I will have to try also with some chadon beni chutney) but this method is a little different but simple as you will see in a moment.
Since this okra recipe goes great with sada roti I believe that you could also try it with hops bread or a little roast bake.... The fry bake maybe, but it's not the norm but hey! I don't see any trinifood police telling me how to eat, so by all means it's worth a try. LOL!!!
Before I go, I must mention one thing when cooking the ochro in this recipe. Make sure to fry it enough until all of the mucilage disappears because the slimy look could be a turn off :-). If you enjoy this ochro recipe I invite you to try Ochro Rice another Trini favourite....Now without further ado here's Fry Ochro (Okra). Enjoy!
1/2 onion
2 cloves garlic
2 tbsp. oil
salt to taste
pepper to taste
Chop the ochroes, onion, and garlic.
saute the onion and garlic until golden brown
add the ochro
then add salt and pepper to taste
Fry the ochro until it has a golden colour.Note: the ochro loses its mucilage (slime) when properly cooked.
The fried ochro is ready to be served.That's it for another fine week of posts. So see you on Monday with another set of delicious Trini meals, hot off the stove just for you to enjoy. If you have any topics on food or cooking you would like to discuss, you can check out my facebook group. It's free to join. Bye!
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