This is one of the best ways to eat okra. The okra binds the oil and tomato together into a luscious, slippery stew. You can use fresh, or frozen okra. You can cut the okra into rings, or just slice them into halves down the middle. Typical of Portuguese influenced cooking, this Angolan recipe has a little vinegar in it. It’s wonderful as-is, for a veggie main, or side dish. You can also add a whole, cut up chicken and turn it into a hearty meal (like a bare-bones muambha de gallina).