Recipe: Mokgadi Itsweng’s okra fries

okra fries

I always hated okra until I tried this recipe. I love these fries because they’re not slimy, but full of delicious flavour.

Serves: 4–6

Preparation time: 5

Cooking time: 15


1 teaspoon crushed garlic
1 teaspoon chilli powder
1 teaspoon ground cumin
1 tablespoon turmeric
4 tablespoons flaky sea salt
2 tablespoons cornflour
1/2 cup water
300g okra
1/2 cup coconut oil


  1. Mix all the ingredients, except for the okra and coconut oil, to create a smooth batter. Add salt to taste.
  2. Rinse the okra and cut into quarters lengthways (one okra pod should give you 4 pieces).
  3. Dip the okra into the batter, ensuring that it’s well coated with the batter.
  4. Heat coconut oil in a pan and fry the okra, making sure not to crowd the pan, until crispy and golden.
  5. Drain on kitchen paper and serve immediately with spicy coriander chutney.
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