Fry Aloo with Ochro (Potato and Okra)
Thinly sliced potatoes and okra sautéed in olive oil with garlic, pepper, and onion; crispy, vegan, and gluten-free Caribbean comfort food.
Ingredients
- 3-4 tablespoons olive oil
- 2 small onions sliced
- 8 cloves garlic smashed
- 2 Bird’s Eye peppers whole or chopped
- 1/2 teaspoon black pepper
- 12 okra sliced into wheels
- 3/4 teaspoon salt
- 5 medium potatoes sliced thin
Instructions
- Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
- Add okra wheels.
- Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
- Cover pan and cook for 12 minutes, stirring every 4 minutes.
- Remove lid and cook an additional 8–13 minutes, stirring to allow golden edges to form. Taste, add more salt if needed, and serve hot with sada roti or rice.
Notes
I recommend that you follow along with the video, as much more is discussed there, including how to prep the okra and how to get more golden edges on everything. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.
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