2 cup cut okra, fresh or frozen
1 medium onion, chopped
2-3 tomatoes, chopped
paprika flakes, approx. 2 tbsp. or to taste
1 tsp. sugar
1 beef bouillon cube dissolved in a 1/2 cup water
2 tbsp. olive oil
salt and pepper, to taste
In a heavy saucepan, heat oil and cook okra until no longer slimy.
Add onion and salt and pepper. Cook until tender.
Add tomatoes, and seasonings
Add bouillon mixture.
Cover and cook on low about 30 minutes.
Serve over rice.