Baked Okra, Lime & Scotch Bonnet Aioli and Mango & Scotch Bonnet Salsa

Baking okra changes the slimy consistency that most people hate (but I love) so I am hoping this recipe will convert a few people and have them chowing down on this gorgeous vegetable.

I usually use it in curries, such as my lamb and okra curry, as it thickens up the sauce as well as adding a little texture to the dish. But baking it means it is not slimy at all as it turns beautifully crispy and crunchy, making it a great little snack for you, a little nibble for guests or a wonderful side dish.   Teamed with this vibrant salsa and fiery aioli you’ll be snacking on this every day!!!



 The prep. part – serves 4 – 6


  • ½ mango, diced, 0.5cm
  • 250g cherry tomatoes, cut in half, quarters and then into six
  • ½ red onion, finely chopped
  • ½ scotch bonnet, finely chopped (remove the seeds if you don’t want it to be too spicy)
  • 2tsp cider vinegar
  • ½ tsp cayenne pepper
  • Juice of 1 lime
  • 4 heaped tbsps of fresh coriander
  • Salt and pepper to season


  • 600g okra, washed, tops cut off and cut in half
  • 40g rice flour, seasoned with salt and pepper
  • 1 tbsp of olive oil


  • 2 egg yolks
  • 150ml olive oil
  • Juice of ½ a lemon
  • 1tsp Dijon mustard
  • 2 small garlic cloves
  • ½ scotch bonnet, finely chopped (remove the seeds if you don’t want it to be too spicy)
  • Zest of 1 lime
  • Salt and pepper to season

The cooking/assembling part

  • Start by making the salsa, allowing  the flavours to merge into each and intensify, by tossing all the ingredients together in a bowl. It will be even more flavoursome if it has had a couple of hours to sit.
  • Cover and place in the fridge.
  • Preheat the oven to 200⁰C.
  • Rinse the okra, pat dry, cut off the heads and cut in half.
  • Lightly dust the okra with the seasoned rice flour.
  • Place in a baking tray and drizzle with olive oil. Bake for 15 minutes.
  • While the okra is baking you can now make the aioli.
  • Place the garlic cloves and Dijon mustard in a mortar and grind with the pestle. You won’t get the garlic completely smooth but should be able to create a paste.
  • Turn the paste into a mixing bowl and whisk in the egg yolks.
  • Now whisk the mixture and slowly pour in the olive oil. Is it important to do this slowly otherwise the aioli will split.
  • Once all the olive oil has been poured in, the aioli will be quite thick. You can now whisk in the lemon juice which will thin out the aioli.
  • Now stir in the scotch bonnet and lime zest, and season with salt and pepper.
  • The okra should now be ready for you to dip into the aioli or top with some of the salsa.



Baked Okra, Lime & Scotch Bonnet Aioli and Mango and Scotch bonnet Salsa

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