• If using fresh okra rinse then dry your okra thoroughly. Next, slice off the head and the tip of the okra. Then slice the remaining "body" of the okra into thin circular slices.
• If using frozen okra, allow the okra to defrost completely, then use a few sheets of paper towel to pat away any moisture on the okra. Next remove the head and the tip of the okra and slice the remaining "body" of the okra into thin circular slices.

Roasting the okra

• Set your oven to broil (500 °F)
• Spray a baking sheet with cooking spray then place the sliced okra in a thin layer on the baking sheet. For this recipe you will need two full sized baking sheets.
• Next place the baking sheet on the top rack in the oven and broil for 10 minutes. Then using a spatula, flip the sliced okra over and continue to broil for another 5 minutes.
• While the okra is in the oven add the oil to a large sauté pan on medium heat. When the oil is hot, add the onions and continue to cook until a little soft and translucent (about 3 minutes).
• Then add the garlic and tomatoes (if using) and continue to cook until the tomatoes are soft.
• When the okra is ready add the okra to the sautéed onions and tomatoes and finish with sprinkle with the salt (about 1 teaspoon or salt to taste).
• Mix to combine and continue to cook, stirring often for about a minute or two to bring the flavors together.
• Then remove from the heat and enjoy over rice with some dhal or with some Guyanese oil roti.