Fry ochro is the term that Guyanese and Trinidadians use to call the dish- Stir Fried Okras. Have Googled to see the various stir fried okras recipes and apart from Guyanese's and Trinidadian's, every other recipe has a host of ingredients in their dish.
My recipe here, is the way that my ancestors have cooked ochroes. It is so simple and yet very delicious. With just a few ingredients, most of all it allows the taste of the ochros to shine. It is easy to cook too-- the only points to note are:
1. Make sure you wash and dry the ochros thoroughly before cutting them or else you will have a mess of very slimy vegetables.
2. You have to use a little more oil if you want nice crispy ochroes. You can put the ochroes in a colander/strainer and allow the excess oil to drain off after cooking. This oil however has a very tasty flavour that is especially delicious when eating with rotis.
3. When cooking, do not stir too often as you will end up with slimy mush.
4. Add salt towards the end of the cooking.
Fry ochro is delicious with rotis or with dal and rice.
Ingredients:
1 lb ochroes, washed, dried and chopped.
6--8 TT oil
1/2 cup onions chopped
6 pegs garlic
Method:
1. Heat oil in karahi/heavy bottom pan.
2. Add the onions and garlic and stir fry for 1 minute.
3. Add ochros and stir to coat with the oil.
4. Allow to cook until the underside is brown, then stir to allow the other sides to brown.
5. When both sides are brown, add the salt and carefully stir to incorperate.
6. Remove from heat when you see that it is nicely browned and crispy--not burnt mind you!
7. If necessary, drain off the excess oil by placing in a colander/strainer.
8. Serve hot. Enjoy!!
