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

  1. 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.
  2. Peel kumala, then cut in long strips, rub with coconut oil and salt and pepper, then grill until golden brown.
  3. 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.
  4. Cut onions in four pieces, heat pan then melt butter, throw in onions, toss while cooking (approx. 20 minutes) until caramelised.
  5. 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.
  6. Assemble all vegetables on a Platter with the Vudi dips.
 

Team Fiji Recipes Sera and Milly

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