HomeCultureOkra with Harissa, Roasted Peanut, Black Sesame and Cumin Crunch

Okra with Harissa, Roasted Peanut, Black Sesame and Cumin Crunch

1 lb. okra, whole
Olive oil
Harissa (recipe below)
Peanut Crumble (recipe below)
Parsley
Mint
Cilantro

Season the okra with salt and pepper then toss with a little olive oil. Grill over hot hardwood coals until
the okra begins to soften. Toss the okra with a few tablespoons of harissa to serve and then garnish with peanut crumble and some torn parsley, mint and cilantro.

Harissa
10.5 oz. toasted red bell peppers, peeled (in a pinch can use jarred in water or oil)
1 Tbsp. fennel seed, toasted and ground
1 Tbsp. coriander seed, toasted and ground
1 Tbsp. yellow mustard seeds, toasted and ground
1 Tbsp. smoked paprika
1 tsp. sumac
2 heads garlic confit (slow roasted in olive oil)
5 oz. chipotle peppers
3 Tbsp. lime juice
1.5 Tbsp. pomegranate molasses
6 oz. water (might need a couple teaspoons more)
Salt & pepper to taste

Blend all ingredients together in a Robo-Coupe or food processor. You can store homemade harissa in the fridge in a tight-lid Mason jar. Adding a drizzle of extra virgin olive oil on top will help seal it well. It typically lasts 2 to 3 weeks in the fridge.

Roasted Peanut, Black Sesame, Cumin Crunch
4 cups roasted peanuts
3.5 oz. black sesame seeds
1.5 Tbsp. cumin seed, toasted and ground
2/3 Tbsp. sumac, ground
2/3 Tbsp. Aleppo pepper

Combine all ingredients together in a Robo-Coupe or food processor; pulse to a coarse ground
texture.

Recipe and photo courtesy of Executive Chef Alex Harrell at the Commons Club inside Virgins Hotels New Orleans.

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