Trinidad Fry Ochro and Aloo
This simple yet flavorful Fry Ochro and Aloo, aka Fried Okra and Potatoes recipe, inspired by Trinidadian cuisine, combines crispy fried okra with tender potatoes. A perfect blend of garlic, onions, and hot pepper gives it a savory and mildly spicy kick, making it a comforting side dish or main.
Ingredients:
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Servings: 3
Calories: 267kcal
Ingredients
- 12 ounces fresh ochro okra, tops trimmed and sliced into 1/4-inch pieces
- 4 - 6 tbs extra virgin olive oil use based on your dietary requirements
- 1 potato large, or 2 medium, peeled and cut into small cubes
- 1/4 onion sliced
- 4 cloves garlic finely chopped
- Hot pepper to taste
- Salt to taste
Instructions
- Start by giving the ochro a good rinse, making sure it's clean. Trim the tops and slice it into thin, round pieces.
- In a wide, heavy-bottomed pot, heat oil over high heat.
- Add the cubed potatoes to the hot oil and cook for about 5 minutes until they're mostly cooked and have a nice brown edge. Stir in the sliced onions, chopped garlic, hot pepper, and a pinch of salt. Cook for an additional 3 minutes.
- Now, add the sliced ochro to the pot and stir well. Let it fry until the bottom gets a golden brown color. Flip it and cook the other side until you see those brown bits. Be patient, especially in the beginning, to avoid making the ochro mushy.
- Taste and add more salt or hot pepper if needed.
- Once everything is cooked to perfection, serve it with your favorite side – whether it's dhal and rice, sada roti, paratha roti, dosti roti, naan bread, or alongside your preferred protein.
Notes
Fat content based on 4 tbs extra virgin olive oil
Nutrition
Calories: 267kcal | Carbohydrates: 23g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 14mg | Potassium: 668mg | Fiber: 5g | Sugar: 3g | Vitamin A: 814IU | Vitamin C: 42mg | Calcium: 111mg | Iron: 1mg