Cut off the stalks and blossoms from the okra. Heat the oil in a large frying pan and briefly brown the coarsely chopped garlic cloves. Add okra, pepper and salt and brown for ten minutes, stirring carefully. Cut off tomatoes, form over them and cover for ten minutes. Chop coriander leaves and sprinkle over the top.
Continue to fry briefly without a lid until the liquid has evaporated.
Sprinkle with juice of one lemon and serve hot.
Seductive the recipe of okra salad from Sudan by Sita Peyer in Landquart: Cover fresh okra with salted water, make ten minutes until they are soft. Let them drain, cut them into slices and put them in a suitable bowl. Then mix the juice of one lemon and the peanut oil in a baking dish, add the finely chopped garlic and season with freshly ground white pepper and a little coriander powder. Mix this sauce with the okra and leave to infuse for an hour.
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