Sera and Milly's Grand Vegetables with Vudi Dips and Crumbed Okra
TEAM FIJI
INGREDIENTS
6 Okra
1 cup Flour
1 Egg (lightly whisked in a bowl)
Vegetable Oil
1 Kumala (sweet potato)
Virgin Coconut Oil
½ Pineapple
1 Purple Onion
6 Tomatoes
1 Vudi (Half ripe but firm)
2 Cloves Garlic
1 tablespoon lemon juice
½ cup fresh Coconut Cream
METHOD
- Blanch the Okra in boiling water and then cold water, drain and wait until cool. Then dip in flour, then egg and into flour again and brown in a hot pan with a little oil.
- Peel kumala, then cut in long strips, rub with coconut oil and salt and pepper, then grill until golden brown.
- Peel the Pineapple, cut width wise into slices then grill for 20 minutes turning to ensure it doesn’t burn. Cut the tomatoes in half and grill until caramelised.
- Cut onions in four pieces, heat pan then melt butter, throw in onions, toss while cooking (approx. 20 minutes) until caramelised.
- Grill the Vudi whole with skin on for about 15 minutes, then peel and blend with coconut cream, lemon juice, 2 teaspoons of virgin coconut oil and the garlic.
- Assemble all vegetables on a Platter with the Vudi dips.
Team Fiji Recipes
Sera and Milly
Tried this recipe at home? Let us know what you think!