In the Gombo, but not when it’s viscous? We too. Inspired by a amazing Carbonized tutorial disk at Launderrette, we bring you a reliable roasted roasted gombo recipe which is not only easy to do, but has no slimming in sight.
The result is great delicious and just requires 3 ingredients And 25 minutes. Let us show you how it’s done!
How to make crisp roast cart
What is the secret of the best roasted oven gombo that is not viscous at all? The tip is Finely slice the Gombo longitudinal Before cooking perfection!
After cutting out the Gombo, we Mix with olive oil (or avocado oil) and saltSO Place it in a single layer on a baking sheet. Cooking in the oven at 425 F (218 C) for 15 to 20 minutes (turning after 10 minutes) guarantees that it is perfectly caramelized on the edges!
The result is the Gombo with a crisp texture Similar to Fried (yum!), But it is healthier, easier to make, and there is no navigation in a pot of oil on your stove. In addition, the flavor of the Gombo shines because it is not a flour in flour.
We can’t wait for you to try this roasted okra! It is:
Crisp
Dirty
Caramelized
Fast and easy
Perfect for summer
& Could make you start cravings okra!
Questions about Gombo
Where can I get Gombo?
If you are in the South of the United States in summer, finding Gombo should not be a challenge! You can grow it in your garden, buy it on a producer market or even get them in grocery stores (especially natural food stores, international markets and those that get their supplies on local products). You can even have neighbors frantically giving their endless supply. Likewise, if you live in a hot or tropical area, there is a good chance that the Gombo will be abundant! If you are in a fresher climate, you may have a hard time accessing the Gombo. Your best bet will be to check a producer market during the hottest and sunniest month of the year.
Why is the Gombo sticky?
Gombo contains mucilage, which is the same viscous substance you see when making flax eggs or psyllium use in gluten -free cooking. This mucilage is a type of fiber that has health benefits (such as the appeasement of the digestive lining), but the texture can dissuade certain people from fully enjoying the Gombo. Because this mucilage is formed when it dissolves in water, the dry heat of the oven and the cup of the okra in a way that maximizes the surface means that we can reach a gombo without slime with this recipe!
Why is my Gombo difficult?
Gombo pods grow quicklyAnd that means that it is easy to miss the perfect harvest time! If you collect the Gombo when it is too large, it can become difficult to cut and chew. This is why we use medium-sized pods (~ 3-5 inches long) in this recipe. It does not matter if they are a little smaller or larger, but if you notice that your pods do not cut easily, it is better to compost them so as not to end up with a hard tin!
Can I use a frozen Gombo?
Frozen gombo that you buy at the store is usually cut into ~ 1/2 inches before freezing. Although it does not produce the crispy and slime result that we have obtained in this recipe, it can be roasted in the oven using a similar time and temperature. If you buy fresh okra and cut it longitudinal Before freezing, it should work well in this recipe. Just know that it might not get enough as crisp!
What to serve with a roasted okra
This roast Gombo is a versatile side that goes well with almost everything! Combine it with a protein and corn bread for a simple meal during the week! Or try it with other southern inspiration dishes such as our Barbecue barbons at 1 potFMOKY Black Eyed Peas & Greens (Vegan), Greens of cabbage on coconut bacon or corn bread muffins in gluten -free jalapeño.
Simpler sides of summer
If you try this recipe, let us know! Leave a comment, assess it and don’t forget to mark a photo @Minimalistbaker on Instagram. Well done, friends!
Portions 2
- 8 oz okra (~ 10 gummobo gumboxes make 8 ounces or 227 g)
- 1 Tablespoon Avocado or olive oil
- 1/4 teaspoon sea salt
-
Preheat the oven to 425 degrees F (218 C) and line a baking sheet with parchment paper (to avoid overcrowding, use more cooking plates if you increase the number of portions).
-
Rinse and dry the okra, then cut and throw the stems. Once cut, cut all the okra lengthwise in very thin slices, ~ 1/8 thick thick and not thicker than 1/4 inch. Each Gombo pod should make 3-5 slices. Cutting them in this way requires a little more care, but the crisp result is worth it!
-
Add the sliced tombo to a mixture to mix and add the oil and avocado salt (or olive). Mix until it is well coated. Transfer the okra to the pastry baking sheet and spread it so that each room is elongated on a flat side and no room overlaps.
-
Road for 10 minutes, then remove, turn the pieces and roast for 5 to 10 minutes more until all the Gombo is golden / caramelized and some of the thinner pieces are starting to load. Look carefully at the end to avoid burning – they can go from crisp burned quickly.
-
Enjoy immediately! Better when fresh. The remains remain 2-3 days in the refrigerator but will lose their crisp. Not friendly.
* Although this is not necessary in our opinion, do not hesitate to play with the addition of your favorite spices. Garlic powder, paprika, black pepper, curry powder and cayenne would all be great choices. If you use garlic powder, it could burn, then try to sprinkle it after turning to cook for the last 5 to 10 minutes.
* Nutrition information is an approximate estimate calculated with avocado oil.
Portion: 1 portion Calories: 98 Carbohydrates: 8.4 g Protein: 2.2 g Fat: 7 g Saturated fats: 0.8 g Polyunsaturated fat: 0.9 g Monounsaturated fat: 4.8 g Trans-fat: 0 g Cholesterol: 0 MG Sodium: 300 MG Potassium: 339 MG Fiber: 3.6 g Sugar: 1.7 g Vitamin A: 40 IU Vitamin C: 26 MG Calcium: 94 MG Iron: 0.7 MG
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