Recipe: Okra with Harissa & Roasted Peanut

This unusual pairing of unexpected flavors and textures works due to the bright minerality of the okra against the heat and smoke from the harissa, overlayed by the cumin crunch and faint citrus notes from the sumac. The harissa and the crunch can, and really should, be made up to three days in advance. The okra, so inexpensive and abundant right now, cooks in moments. This is a perfect set up for a party. Just toss the okra with harissa then pile it on a platter and let guests dress their own dishes with crunch, and fresh herbs.

Okra is believed to have originated somewhere in or around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C. It spread from Ethiopia to north Africa, the Middle East, Brazil, and India. Okra was brought to the United States via the transatlantic slave route sometime between the 16th and 19th centuries. Warm growing conditions in the American South were favorable to okra, leading to it becoming a staple in the Southern diet.

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

Shared by Executive Chef Alex Harrell, Common’s Club
Serves six

1 pound firm ripe, green okra
1 tablespoon olive oil
Harissa (store bought, Mina is a good brand, or made from recipe below)
Cumin crunch (see recipe below)
Salt and pepper, to taste
Torn parsley, mint, and cilantro for serving

1. Heat a grill for direct heat cooking. Alternatively, set a large cast iron pan over high heat.
2. Toss the okra in a large bowl with the olive oil, salt, and pepper.
3. Add the okra to the grill or a very hot pan. Use tongs to turn the okra when it starts to blister, char, and soften slightly, 1- 2 minutes per side.

To Serve: Toss the okra with a few tablespoons of the harissa. Garnish with cumin crunch and fresh herbs.

Both the harissa and the cumin crunch can be used for other purposes: The cumin crunch is great on salads and over vegetables for extra crunch; the harissa can be slathered over corn before roasting or grilling, as a sandwich spread, or as a marinade for chicken. 

Cumin crunch

4 cups roasted peanuts
3 1/ 2 ounces black sesame seeds, toasted
1 1/ 2 tablespoons cumin seeds, toasted and ground
2/3 tablespoon ground sumac (available in Middle Eastern Markets)
2/3 tablespoons Aleppo pepper (available in Middle Eastern markets)

Combine all ingredients in a food processor. Pulse to obtain a coarse texture. Store in a sealed container.

Harissa

You can skip this and buy a jar, if desired. Mina is a good brand.)

10 1/2 ounces roasted red bell peppers (see method in blue notes)
1 tablespoons fennel seed, toasted and ground
1 tablespoon coriander seed, toasted and ground
1 tablespoon yellow mustard seeds, toasted and ground
1 tablespoon smoked paprika
1 teaspoon sumac
2 heads garlic confit (slow roasted in olive oil, see method in blue notes)
1/2 ounce dried chipotle peppers
3 tablespoons lime juice
1 1/2 tablespoons pomegranate molasses (available in Middle Eastern markets)
3/4 cup water
Salt and pepper to taste

1. Puree all ingredients together in a food processor. This can be stored in the refrigerator in a jar with a tight-fitting lid.  Adding a drizzle of olive oil on top will help seal it. It will last for 3 weeks.
2. Don’t feel like making garlic confit and/or roasted red peppers? Raid an antipasti bar. Both Whole Foods and Rouses have good ones. Just make sure neither are prepared with herbs or the flavor of the harissa will be very off. 

Roasted Red Bell Pepper

1 red bell pepper (gauge the size based on what you need

1. If you have a gas stove turn the heat. Hold the pepper with tongs. Place the pepper directly atop the flame, turning every 90 seconds or so until the entire thing is black and blistered. Alternatively, put the pepper under the oven broiler and turn it every four minutes or so until it is blackened. Put the blackened pepper in a paper bag and fold the top over so the pepper will steam and cool. Once cool, slip the skin off the pepper under cool running water. Discard the skins, stem, and seeds.

Garlic confit:

Makes about 1 cup

2 heads peeled garlic cloves
1 cup neutral oil

Preheat oven to 250°. Place garlic and oil in a small ovenproof dish (add more oil if cloves aren’t submerged). Cover and bake until the cloves are golden and tender, about two hours. Cool, transfer garlic and oil to an airtight container and chill.