Okra and Rice
Okra (bamya) is a popular vegetable in Arabic and West African cuisine (in fact, gumbo, the New Orleans creole dish, takes it name from an African word for okra). It is commonly served with lamb, but is quite good with plain rice also.
Clean okra with a slightly dampened cloth. Cut off stems.
Place remaining oil from okra in a saucepan and sauté
Frozen okra may be used, omitting the sautéing of okra in oil.
Say Bismillah and eat!
Recipe from IslamiCity's food section (Islam.org)