When it was during the time it was growing, Mother used to serve fried okra just about every dinner (that is lunch for you Yankees). It goes very well with stewed white peas which was another regular for her. The peas were always cooked with chunks of pork or pork skin to add flavor. Other than Brussels sprouts I don’t think I have ever had any of the others.
Okra
Saute with onions and peppers until it gets to the slimy stage. Put in a pyrex dish covered in bread crumbs or Parmesan. Bake until it isn’t slimy.