Crispy Okra Bites with Tamarind-Guava Glaze

Okra, or “lady fingers” as some island aunties call it, has long been a staple in Caribbean kitchens—stewed down in callaloo, simmered in soups, or sautéed with saltfish. But not everyone loved its slimy texture—especially the little ones. So, to win over picky eaters and bring okra into the spotlight as a crowd-pleasing snack, this crispy bite-size version was born.

Inspired by street food culture and festival-style flair, these okra bites are fried until golden and tossed with a caramelized glaze made from two bold Caribbean flavors: tamarind and guava. Sweet, sour, spicy, and savory—it’s the kind of appetizer that disappears in minutes at any gathering. This is island tapas, elevated.

Yield: 4 dishes | Prep Time: 15 mins | Cook Time: 10-12 mins | Total Time: 25 mins
Perfect For: Caribbean-style appetizer, or serving rum cocktails or mocktails

Ingredients:

For the crispy okra:

• 2 cups fresh okra, sliced into ½-inch rounds

• 1/2 cup fine cornmeal

• 1/4 cup cassava flour or all-purpose flour

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper (optional)

• Salt and pepper to taste

• Oil for frying (vegetable, peanut, or coconut)

For the tamarind-guava glaze:

• 2 tbsp tamarind paste

• 3 tbsp guava jelly or puree

• 1 tbsp lime juice

• 1 tbsp brown sugar

• 1 tsp grated ginger

• 1 tbsp water (adjust as needed for consistency)

• Pinch of salt

Garnish:

• Finely chopped cilantro or scallions

• Toasted sesame seeds or crushed roasted peanuts

Instructions

1. Prep the Okra

   • Pat okra slices dry with paper towels to reduce slime.

   • In a bowl, mix cornmeal, cassava flour, garlic powder, paprika, cayenne, salt, and pepper.

   • Toss the okra slices into the dry mix until well coated.

2. Fry the Okra:

   • Heat 1–2 inches of oil in a skillet over medium-high heat.

   • Fry okra in batches for about 3–4 minutes, until golden brown and crisp. Remove and drain on paper towels.

3. Make the Glaze:

   • In a small saucepan over low heat, combine tamarind paste, guava jelly, lime juice, brown sugar, ginger, water, and salt.

   • Simmer and stir until smooth and glossy (about 4–5 minutes). It should lightly coat the back of a spoon.

4. Glaze & Serve:

   • Toss crispy okra in a large bowl with the warm glaze until coated.

   • Plate and sprinkle with chopped herbs and toasted seeds or nuts.

Serving Ideas:

• Serve as a starter or snack with a side of lime wedges.

• Great with jasmine rice, atop a grain bowl, or stuffed in a roti wrap with slaw.