When I was a child living in KwaZulu Natal, spicy battered deep-fried green bananas, or plantain when we could get it, was a delicacy we loved even more than fried chips. Here's a recipe for this dish served with a green chilli tamarind dipping sauce.
The trick, I think is to cook the okra for far less time than the aunties will tell you to. It can stand to hold just a little crunch. A little vinegar added will help combat the mushiness. Amchur (dried mango powder) adds a lovely tangy element, balanced with green chilli and warming cumin and coriander. It's a dry braised "curry" of sorts.
It is based on the Cauliflower with Saffron found in Ottolenghi's book Plenty. It's very, very simple to make and adds flavour to these cruciferous veggies with the aroma of saffron, the sweetness of raisins and the saltiness of briny olives.
Roasted Butternut, Crisp Apple & Labneh Salad with Pomegranate Molasses Dressing - pomegranate molasses from Istanbul and a flashback to the Grand Bazaar.
Rest in peace Miguel de Brito, chef, hunter and dear friend. A recipe for green bean tempura that I enjoyed with Miguel, here.
When Woolworths gave me the challenge of preparing a meal for four for R150, a "budget" meal, I knew three things should into play so that the eater (and the cook) would not feel deprived in any way: flavour, easily available ingredients and there had to be dessert!