Fresh okra is lightly sautéed first and treated with vinegar to keep it from turning slimy, then simmered in a rich, chilli-laced tomato sauce. Cooking okra without it turning gummy takes precise timing, which is why it counts as a mark of skill on celebration tables.
Toss the fresh okra with the vinegar and let it sit for 15 minutes; this reduces the sliminess.
Rinse the rested okra and sauté it lightly in olive oil, then set aside.
In the same pot, cook the onion and garlic cloves until translucent, then add the tomato, hot red pepper and cumin.
Add the sautéed okra and salt to the sauce and simmer over low heat with the lid ajar, without stirring, for 20 minutes.
Do not stir the okra too much while it cooks; stirring increases the sliminess, so a gentle swirl of the pot is enough. You can scale the chilli up or down to taste.
Out of season for fresh okra, dried okra works too, but it needs soaking in warm water for 30 minutes first to soften.
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