Bread and Roses partnered with Chef Antwon Brinson to bring a monthly healthy recipe.
Download a PDF of the recipe at the bottom of the page!
Keeping following along to learn new techniques, new flavors, and new spices as well as tips and facts to help you in your culinary journey.
Instructions:
Stage #1
Separate okra into two piles. One with the larger okra and the other with the smaller okra.
Once separated by length, start with the larger okra. Use a knife to trim both the tops and bottoms of each okra.
In a medium-size pot, add your water and a salt.
Bring liquid to a boil.
Using a medium-size bowl, add about 1 quart of water and 2 cups of ice. Set to the side.
Add your first pill of large pieces and blanch for 2-3 minutes.
Remove and place in ice water to cool.
Repeat the process with the smaller okra pile.
Allow okra and cool for about 5 minutes.
Stage #2
Using a medium-size bowl add all ingredients for the dry rub. Mix well.
Reserve ½ tbsp of the mix for your sauce.
Next, toss your okra in the bowl. Mix until all sides of the okra are covered.
Allow mixture to marinate for at least 30 minutes.
Chefs Note: If prepared in advance, the mixture can marinate for up to 1 day. This will give you a deeper flavor.
Stage #3
In a medium-size bowl make the aioli.
Start by add zest from the lemon, then juice.
Add garlic, dry rub, and salt.
Next in a small-size bowl separate your egg whites from the egg yolk. Add your egg yolk to the aioli bowl. Discard the egg white or use if a different recipe. Mix well.
While steadily mixing, add your olive oil in a slow continuous stream. Keep mixing until all of the oil is incorporated.
Taste and adjust seasoning with salt and pepper.
Chefs Note: Before mixing in the olive oil is a great time to recruit someone to help in the kitchen! Someone can mix while the other person pours. If there is no one available to help, you can do it on your own.
Stage #4
Pre-heat your grill to 375-400
Using two skewers per order, lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Place one skewer near the top and the other near the bottom of the okra.
Place the melted butter near the grill, with either a basting brush or spoon.
Add your skewers to the grill. Cook 3-6 minutes then flip.
Once flipped brush the okra with the butter mixture.
When they are fully cooked remove from the heat.
Plate with the side of aioli or drizzle the aioli right on top!
Serve and Enjoy!
Berbere Spiced Grilled Okra With African Spiced Lemon Aioli
Chef Antwon Brinson
Ingredients:
8-16 each okra (rinse + dry)
1-quart water
1 tbsp salt
1-quart water
2 cups ice
Dry Rub
2 tbsp olive oil
½ each lemon (juice + zest)
1 tbsp berbere spice
¼ tsp ginger powder
¼ tsp garlic powder
½ tsp smoked paprika
¼ tsp sugar
½ tsp salt
African Spiced Lemon Aioli
½ lemon (juice + zest) about 1 tbsp
1 tbsp garlic (minced)
1 egg yolk
½ cup olive oil
½ tbsp dry rub
¼ tsp salt
