To roast okra, cut the stems off 1 pound of okra, toss it in 2 tablespoons of olive oil, add salt to taste and cook the okra at 450 degrees Fahrenheit for 15 minutes, shaking the pan every five minutes. Add fresh thyme and black pepper to taste before serving.
To make fried okra, fill half a heavy pan with oil, and heat the oil to 350 degrees Fahrenheit. In a bowl, combine 1 cup of flour, 1/2 cup of cornmeal, 1/4 teaspoon of cayenne pepper and 2 tablespoons of all-purpose seasoning. Pour 1/2 cup buttermilk into a separate bowl. Cut the stems off of 2 pounds of okra, and slice the okra into 1/2-inch pieces. Dip each okra slice in buttermilk, dredge through the cornmeal mixture and fry in small batches until the okra is golden brown.
Okra can also be stewed with tomatoes. Begin by cooking 4 slices of bacon in a heavy pan until the bacon is crisp. Set the bacon aside, and add 1 chopped onion to the pan. Cook the onion until it is tender, and add 3 cups of sliced okra and 14.5 ounces of canned tomatoes to the onion. Add salt and pepper to taste, and continue cooking for 15 minutes. If the mixture becomes dry, add chicken stock or water as needed.