Wash the Okra in plain water to get rid of any dirt.

In another Container or basin of water, add 3 to 5 bottle cupfulls of Vinegar. Then put the Okra in it.

Snip or cut off the ends of the okra as you return into the vinegar water. KINDLY NOTE: Okra tends to become slimmy once cut. A clear goop flows through its leaves. This is known as mucilage. Vinegar lessens that flow.

Chop the okra into desired size cubes. Make sure they remain in the vinegar water.

In a pot, pour some oil, add onions, pepper and fry for a bit. Add the meat n fry till the onion is done and the meat nicely browned. Add tomatoes n salt n spices. Cover n let simmer till tomatoes are broken down but not completely dissolved.

Add the okra and stir to incorporate. Cover and let steam for a minute or two. Uncover and stir again. You can add hot stock into it if you want some soup/broth.

ALSO NOTE; Heat breaks down mucilage very fast. So if you want crunchy okra, don't let them cook for long. On the other hand, if you wish to eat them as a vegetable to accompany, say Ugali... then cook them for long. They'll end up with the same look n consistency as 'Mrenda'

Chop and add Coriander to the mix.

Serve with Your Favourite Starchy accompaniment. Or enjoy as is.