Okra (from the farmer's market or someone's garden: it should be tender, not hard, and the pods should be picked before they get more than about three inches long)
cornmeal
salt
pepper
coconut oil
Slice the okra about 1/4" to 1/2" thick, then stir it with cornmeal which you have seasoned with salt and freshly ground pepper. Heat a good thick frying pan on the stove until hot, add coconut oil to the pan, then fry the okra until browned and tender, about ten minutes. Don't waste this on the kids.
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