THE FIRE-STUNG PODS

(Our Play on Greek Bamies with Balkan Piri-Piri)

THE FIRE-STUNG PODS

Ingredients: 500g Okra (Bamies), 1 tbsp Piri-Piri flakes, 1 tsp Garlic powder, 1 tsp Salt, 200g Tomato passata, 2 tbsp Wine vinegar, 3 tbsp Olive oil, 1 Onion (minced)...

Ingredients

  • 500g Okra (Bamies)
  • 1 tbsp Piri-Piri flakes
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 200g Tomato passata
  • 2 tbsp Wine vinegar
  • 3 tbsp Olive oil
  • 1 Onion (minced)

Cooking Method

  1. The Swell Soak okra in vinegar and water for 30 minutes; drain.
  2. The Scorch Fry okra and onion in oil on maximum heat until blackened and charred.
  3. The Bloom Add piri-piri and garlic powder with a tiny 20ml splash of water; the steam will release the chili oils.
  4. The Swell Merge Add passata; simmer for 10 minutes until the pods are lacquered in red silk.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley and extra lemon.

Cuisine: Balkan

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