Charred Okra With Peanut-Chile Sauce
Deep-fried okra is a childhood favorite, but it was always so greasy. The wonderful taste of okra was masked by a thick cornmeal breading and the oil itself, so I set out to make a more delicious version here. Dressed in just oil, salt, and pepper, okra in the air fryer cooks up extra crispy and flavorful, no breading needed. A simple peanut and chile sauce, inspired by West African stews that utilize okra as both a thickener and a vegetable, perfectly complements its bold, brilliant flavor.
Ingrediënten
- ¾ pound okra pods
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1 large shallot minced
- 1 garlic clove minced
- ½ Scotch bonnet chile minced (seeded if you want a milder sauce)
- 1 tablespoon tomato paste
- 1 cup vegetable stock or water
- 2 tablespoons natural peanut butter
- Juice of ½ lime
Instructies
- In a bowl, toss the okra with 1 tablespoon of the oil and season with salt and pepper.
- Transfer the okra to the air fryer and cook at 400°F, shaking the basket halfway through, until the okra is tender and lightly charred at the edges, about 16 minutes.
- Meanwhile, in a small skillet, heat the remaining 1 tablespoon oil over medium-high heat.
- Add the shallot, garlic, and chile and cook, stirring, until soft, about 2 minutes.
- Stir in the tomato paste and cook for 30 seconds, then stir in the vegetable stock and peanut butter.
- Reduce the heat to maintain a simmer and cook until the sauce is reduced slightly and thickened, 3 to 4 minutes.
- Remove the sauce from the heat, stir in the lime juice, and season with salt and pepper.
- Place the peanut sauce on a plate, then pile the okra on top and serve hot.
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