Cut and discard the stems of Okra, rinse well, then let dry

Chop all vegetables

Mince 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, stirr 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.