Ingredients 1 pound chuck roast or other meat of choice cut into large cubes 1 tablespoon vegetable oil 1 pound frozen or fresh okra 6 - 8 cloves of garlic 6 oz can tomato paste 5 cups water + 1/4 cup 1 tablespoon salt + 1 teaspoon salt 1 lemon squeezed or 1/4 teaspoon citric acid (can add more depending on how sour you like)
Prepare your meat as desired or in a small pot, add enough water to cover meat and add 1 teaspoon salt. Bring to a boil and remove any of the foam that floats to the top in the beginning. Simmer on low until tender (this can take up to one and a half hours depending on your meat).
Wash the okra and cut stems off the top of okra without cutting the pods.
Add oil to to a pot and saute the garlic and okra for a few minutes.
Add 5 cups water to the pot and boil over medium heat until the okra starts to get tender (about 20 minutes).
In small bowl mix the can of tomato paste with about 1/4 cup hot water and mix to soften.
Add the tomato paste mixture, 1 tablespoon salt, lemon or citric acid, and meat to your pot.
Cover and reduce to low and simmer until the okra is fully tender.