2 lbs of Okra
1 and ½ medium sized onions
4 large mushrooms, chopped
1 medium tomato, chopped
1 large can of diced tomatoes (preferably firewood)
4 cloves of freshly peeled garlic, minced
2 bell peppers
A dash of Cayenne Pepper
A dash of salt
½ to 1 cup of Coconut Oil (or other oils) for frying
Cut/discard the stems of Okra, rinse well, then let dry. Chop all the other vegetables and mince the garlic.
In a deep pot, fry the Okra in ½ cup of oil until they turn brownish, then place them on paper towels or in strainer to strain away the oil.
In the same pot, add 4-6 teaspoons of fresh oil and saute the onions and mushrooms until they turn golden/lightly caramelized. Add the bell pepper and saute for 3-4 more minutes.
Add the okra to the cooking pot, stir well, then add the diced tomatoes and chopped tomatoes, the garlic, Cayenne peppers and salt, mix well and let stew on low heat for 10 minutes while stirring occasionally.
Serve hot or cold with a side of rice.