"With African influences and robust cooking, the okra is used to offset the protein for some freshness and texture," says Burgess. "It's served with prawns and chicken and is very popular in Bahia. Here we use it for balance and texture." Start this recipe a day ahead to pickle the okra.
- 500 ml apple cider vinegar (2 cups)
- 2 tbsp rapadura sugar
- 6 kaffir lime leaves
- 1 garlic clove, thinly sliced
- 1 long green chilli, thinly sliced
- 1 tsp dill seeds
- 500 gm okra
Brazil nut and black garlic farofa
- 100 gm Brazil nuts
- 50 gm unsalted butter, diced
- 1 small garlic clove, finely chopped
- ¼ tsp ground allspice
- 1 black garlic clove, finely chopped
- 1Combine vinegar, sugar, lime leaves, garlic, chilli, dill seeds, 2 tbsp sea salt and 500ml water in a saucepan and bring to the boil, stirring to dissolve sugar. Remove from heat and stand for 10 minutes to infuse and cool.
- 2Place okra in a jar, pour in pickling liquid, cool, then cover and refrigerate overnight. Pickled okra will keep refrigerated for about a month.
- 3For farofa, process nuts in a food processor to a medium-coarse meal. Heat butter in a frying pan over medium heat, add fresh garlic and allspice and fry, stirring occasionally, until light golden (30-40 seconds). Add black garlic and fry, stirring occasionally, until fragrant (1-2 minutes). Add nut meal and stir continuously over low heat until toasted and evenly coated (3-4 minutes), then season to taste and set aside.
- 4Drain okra from pickling liquid, arrange on serving plates, scatter with farofa and serve with flounder.
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