For okra, its highest and best uses are hot spicy okra pickles and deep fried okra. Both are southern inventions. The best pickles require 4 inch okra so it's not tough/woody. It gets cleaned, a few holes get pricked into each one, immersed in hot brine, packed in jars and water bath canned. A widely available brand is Talk of Texas. Making deep fried okra puts it's trademark slime on display during preparation only. It gets parboiled and sliced into half inch rounds before battering, breading and deep frying. There are zero hints of slime present when properly prepared, and if it's seasoned properly it is absolutely delicious. Seek them both out if you are willing to further your culinary experiences. I've eaten more than my fair share of boiled okra as a lad, and will occasionally buy it frozen/sliced for gumbo. Of course no conversation about okra is complete without [this](https://www.youtube.com/watch?v=LMfRG1FnsRA).