Fresh okra is lightly sautéed and treated with vinegar to help keep it from turning sour, then slowly cooked in a rich tomato sauce with hot pepper. Preventing the okra from becoming slimy takes careful timing, making this dish a point of pride at dinner gatherings.
Toss the fresh okra with vinegar and let it sit for 15 minutes; this helps reduce sliminess.
Rinse the okra after soaking and lightly sauté it in olive oil. Set aside.
In the same pot, sauté the onion and garlic cloves until softened. Add the tomato, hot red pepper, and cumin.
Add the sautéed okra and salt to the sauce. Cook over low heat, partially covered and without stirring, for 20 minutes.
Do not stir the okra too much while it cooks, as stirring can increase the sliminess; gently shaking the pot is enough. Adjust the amount of hot red pepper to taste.
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