In Puerto Rico, okra is often found in stews along with lentils and other root vegetables such as yucca and name (nah-may). Another way I make it is chop it up, dip it in egg, place the pieces in a bag of organic blue corn meal and shake it around until it is all coated. Then I bake it at 350 degrees until it's crispy, maybe for 1/2 hour. It doesn't come out slimy at all! I love okra, and the slimy part is actually what is good for the digestion.