For Fried Okra

1. Cut the okra into 3/4 inch pieces, roughly. Discard the top stem part, they are not edible. Place into a bowl and toss with cornmeal, salt and pepper. The okra will be lightly coated.
2. Heat a large iron skillet or a non stick pan (When using a non stick pan less oil is needed. I start with one tablespoon and add more if needed). Add the oil and then the okra. After a couple of minutes stir the okra and place a lid ajar on the pan so the steam can escape. Stir every 4 or 5 minutes and keeping the lid on and ajar throughout the cooking. After 20 or 25 minutes, remove and place on paper towels to remove any excess oil. Taste for salt and pepper and serve.

For Roasted Okra

1. Heat oven to 425 degrees.
2. Place the washed and dried whole okra on a baking sheet. Add oil, salt and pepper and toss.
3. Place in the oven for 20 to 25 minutes tossing after 15 minutes. They are ready when they are browned and they will be slightly crisp.
4. Serve while still warm. Do not eat the top part of the okra, it is very woody and can be prickly.
5. Enjoy!