It's no secret: we’re kind of big on baking. And recently, we've been admiring the ways it can soothe the mind and calm the soul. From stirring batter to rolling pastry, there’s something innately therapeutic about making something from scratch. A stolen moment of quiet, a chance to nourish both body and mind.
Someone whose love for baking never ceases is Vienna-based food writer and photographer, Melissa Ofoedu (also known as @asweetpointofview).
In The Kitchen:
Spicy Okra Bread
A culture-fusing recipe with heart,
from Melissa Ofoedu.
“Growing up I was exposed to two cultures; my Nigerian heritage and Austrian culture. From making strudel to cooking traditional Nigerian jollof rice or maui maui, my culinary palette was strongly shaped by the influence from both sides.”
Savoury or sweet, we can't help but marvel at Melissa's creations, taking classics, fusing cultures and turning them mouth-wateringly on their head.
Filled with okra, parsley and flavour-filled spices, this twisted bread recipe is the perfect dish to make for friends and family. Peppered with scotch bonnet (a staple in West Africa) it will bring a welcomed kick to the season's spreads.
Savoury or sweet, we can't help but marvel at Melissa's creations, taking classics, fusing cultures and turning them mouth-wateringly on their head.
Filled with okra, parsley and flavour-filled spices, this twisted bread recipe is the perfect dish to make for friends and family. Peppered with scotch bonnet (a staple in West Africa) it will bring a welcomed kick to the season's spreads.
What you will need:
For the dough
- 40ml of coconut milk
- 42g dried yeast
- 608g all-purpose flour
- 240ml warm water
- Pinch of salt
- Pinch of sugar
- 110g butter
For the filling
- 80g fresh or frozen okra
- 2 onions
- 50g crushed walnuts
- 1 small sized scotch bonnet
- 1 garlic clove
- 1 teaspoon of fenugreek seed
- ½ teaspoon of fennel seeds
- 1 handful of fresh coriander
- 1 handful of fresh parsley
- 3 tablespoons of olive oil
- 3 tablespoons of water
- 1 tablespoon of salt
For the dough
- 40ml of coconut milk
- 42g dried yeast
- 608g all-purpose flour
- 240ml warm water
- Pinch of salt
- Pinch of sugar
- 110g butter
For the filling
- 80g fresh or frozen okra
- 2 onions
- 50g crushed walnuts
- 1 small sized scotch bonnet
- 1 garlic clove
- 1 teaspoon of fenugreek seed
- ½ teaspoon of fennel seeds
- 1 handful of fresh coriander
- 1 handful of fresh parsley
- 3 tablespoons of olive oil
- 3 tablespoons of water
- 1 tablespoon of salt
How to make it:
1. Put the dried yeast in the warm water and let sit for 30 minutes. Meanwhile, mix all the other dough ingredients, adding the yeast and water mix when ready.
2. Add the dough to a kitchen mixer and use the dough hook to knead until you have something firm.
3. Finely grind all the spices, scotch bonnet, parsley, garlic, fenugreek, fennel seeds, walnuts, coriander and parsley. Then add the water and olive oil.
4. Roll out the dough but not too thin – about 0.5cm thick. Then put the spice mixture all over the dough.
5. Cut the okra into large, lengthwise pieces and chop the onion into small pieces. Then add onto the spice mixture on the dough.
6. Roll the dough into a long log and refrigerate for one hour.
7. Once ready, cut it through the middle and plait the dough to create a twisted effect. Then bake for 45 minutes at 180 degrees.
8. Finally, let the bread cool for 25 minutes before eating.
1. Put the dried yeast in the warm water and let sit for 30 minutes. Meanwhile, mix all the other dough ingredients, adding the yeast and water mix when ready.
2. Add the dough to a kitchen mixer and use the dough hook to knead until you have something firm.
3. Finely grind all the spices, scotch bonnet, parsley, garlic, fenugreek, fennel seeds, walnuts, coriander and parsley. Then add the water and olive oil.
4. Roll out the dough but not too thin – about 0.5cm thick. Then put the spice mixture all over the dough.
5. Cut the okra into large, lengthwise pieces and chop the onion into small pieces. Then add onto the spice mixture on the dough.
6. Roll the dough into a long log and refrigerate for one hour.
7. Once ready, cut it through the middle and plait the dough to create a twisted effect. Then bake for 45 minutes at 180 degrees.
8. Finally, let the bread cool for 25 minutes before eating.
Let the baking begin!
Follow Melissa’s journey @asweetpointofview
Feeling inspired? Explore our collection of cookbooks and baking accessories.
Follow Melissa’s journey @asweetpointofview
Feeling inspired? Explore our collection of cookbooks and baking accessories.