What's up, Soldiers! Chris here at CaribbeanPot.com! Always a pleasure to have you guys here in kitchen with me!
Today I am doing fry ochro or Okra with salted cod. A classic Caribbean dish.
Now I may have already shared this with you guys
but that's probably about seven years ago if I have, so this is a sort of a repeat.
A 2.0 version. Stay tuned you'll want to check this out man!
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So we'll take a quick peek at the ingredients
We'll be using here today and here I have some prepared salted cod or salt fish
I will link a video down below and how to to prepare it and basically it's either you soak it in water overnight
Or you boil it in water. This one here is boneless.
So i did not have to worry about bones.
And the whole idea behind soaking it in the water or boiling it in water is to remove most of the salt, that
It's cured in. I've got a small onion over here. I have about 3 cloves of garlic.
1/2 of a scotch bonnet pepper
chopped up and here
I have the okra or ochro as we say in the Caribbean all sliced up and ready to go.
I remove the stems and the ends ,discarded that.
Actually peep this video and you... this little clip that I have here and you'll see how I did that
I'm using a nonstick pan is because okra or ochro
Tends to want in a lot of oil to cook it.
I went in there with two tablespoons of olive oil.
If you're not using a nonstick pan, you will need about three or four tablespoons of that and right away
I'm gonna go on with some prepared salted cod.
I just want to start with all that lovely flavors
At the start and if you know anything about Caribbean cooking, we just adore
I mean, we, it's crazy how much we love salted cod. So I'm gonna start with that nice low heat.
I'm gonna go in
With some onion as well.
I've got
That garlic, so it's all going in there. And right away I'm gonna go in with some fresh ground black pepper as well.
low heat anyone that's a go for about four minutes.
Just until all those flavors develop in the pan there.
The kitchen should have that lovely aroma
Of garlic, onion and salted cod. Now the thing with the salted cod. It is an acquired taste
and
you know what the smell, the scent out of it is an acquired scent as well too.
My daughter just can't handle it but small thing too bad for them
I love it a lot. I'm gonna go in with some scotch bonnet pepper.
totally optional, if you don't like heat
Definitely leave that out.
I'm gonna give it one more minute with that scotch bonnet pepper, just to give it that little kick that I'm looking for.
and if you're following me on
instagram at @CaribbeanPot
You would have seen me at Walmart. And Walmart of all places here in Canada, has some of the best Ochro
Or okra I've come across in a while.
Now I'm gonna turn up my heat to medium-high. Give it one more quick
Flippity-flip there
And here is when we gonna go in
With all that lovely okra or ochro. I keep saying both words, but I'm gonna have to stick to one.
I'm an ochro boy, You know. I'm from the islands man!
Give everything a good mix.
Now If you wanted to sort of steam / saute this, you can put the lid on there.
I won't. I want to start to get some
Dark edges and after all this is called fry ochro.
So I want to see that sort of frying happening here. I'm gonna leave my heat on medium-high
But make sure you toss this really good.
I Won't be
Salting this because I know the remaining salt
From that salted Cod will be enough to season my dish and as I've been telling you guys for the past little while I'm cutting
Back on the amout of sodium in my diet so.
You will need to taste this later and ajuste it to your own liking.
It's been about 25 minutes since I added the ochro to the pot here.
And if you notice, pick up some nice color around the edges
and here's the where you're gonna personalize things. I know it's making a lot of noise there now but
I do hope you can hear me. A quick thing
A lot of people turned on by ochro because of the sort of slimy texture , that you are seeing there.
Personally, I love that. I ain't trying to hate on it
But if you wanted, after you've sliced it all up earlier in the process there.
spread it evenly on a cookie sheet or something and allow it to the air dry for about three or four hours and
That will help with that as well.
So as far as personalizing,
You can cook it some more if you want, that is perfect to me where it is right there.
Taste it for salt, ajuste it accordingly
Yeah, what can I say! An awesome traditional Caribbean dish here.
Ochro with salted cod. Yo Big up yuh-self man.
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