Many have preconceived notions that okra is “slimy.” This is understandable, because if overcooked, the seed pods release a mucus substance that can make the texture unpleasant. But if cooked correctly, okra is delicious and nutritious. It’s also beneficial to your gut biome.
Since okra is an Ethiopian staple, we decided to sauté it up with an Ethiopian spice mix called berbere. Berbere is a spice powder mix consisting of, but not limited to: chili peppers, garlic, ginger, cardamom, fenugreek, nigella and other indigenous Ethiopian spices.
Seared okra with berbere spice
- 1 package okra (about 15 okra spears)
- 1 Tbsp. grapeseed oil (substitute with other neutral oil like canola or sunflower seed oil)
- 1 tsp. berbere spice
- Salt and pepper to your taste
- 1 lime wedge
- Heat grapeseed oil in a 12” non-stick sauté pan on medium high heat.
- Add okra spears and sear for 1 minute.
- Add berbere spice to okra and toss (or mix) in pan to coat okra. Lower temperature to medium and cook another 2-3 minutes, tossing occasionally until okra is crisp.
- Add salt and pepper to your taste.
- Place in small bowl and serve with lime wedge.