Thinly sliced ochro fried with onion, garlic and pepper until the slime cooks away and the edges turn brown and crisp.
Fry ochro is ochro (okra) sliced thin and fried in a little oil until the sticky threads cook away and the slices turn brown and slightly crisp at the edges. Done this way, even people who don’t like ochro often do.
The secret is a wide pan, enough heat, and patience: don’t cover it, and don’t stir too often, so the ochro fries rather than steams.
Dry the ochro well after washing. Wet ochro is much slimier.
The recipe
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Tick items off as you gather them.
https://trinbagorecipes.com/recipes/fry-ochro/
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