Charred Okra with a Little Spice

Charring okra on a stovetop grill or griddle results in delicious pods that are not slimy — one of our favorite late summer/early fall cocktail snacks. Tossed in a little olive oil and salt before grilling, then a touch of sambal oelek (Indonesian chile sauce) before serving, they’re super-easy to make. If you don’t have sambal oelek, any kind of chile sauce is fine; or just toss with some Aleppo pepper or red chile flakes. They also make a nice side dish.

This recipe was included in our September 2020 story about okra.