1/4 lb okra per person; small to medium size 3-5″, green—avoid those with lots of brown spots or any that are the slightest bit hard

slice off both ends, then slice in to 1/2″ thick round slices

Put okra slices in a mixing bowl about twice as large as the amount of okra you have. Sprinkle generously with flour, a generous twist of pepper from the mill, and generous sprinkling of salt. Very gently sprinkle water on the bowl until it looks gooey, but not like a soup. Stir with a rubber spatula until it looks like a thick paste, as if you were making a papier maché mix. It should all be sticking together, a messy muck!

Beware, you CANNOT make this in an aluminum, composite, or stainless steel skillet unless you want it to burn or stick to the skillet. Heat a well-seasoned heavy iron skillet over high high with enough shortening to have 1/4″ deep when melted, NOT oil.

Pour the okra mixture in and spread around so it covers the bottom of the skillet completely, one layer thick. Slap a splatter screen on top, reduce heat to medium high and cook about 4-5 minutes. It should look like a very large pancake. Flip out onto a plate and slide the uncooked side down into the skillet, trying not to break it up. Lower heat to medium and cook another 3-4 minutes.

Turn out onto a double-thick layer of paper towels to drain a bit. Cut into slices and serve. It should have a crunchy exterior and a tender inside, and taste a little bit salty.

Bone appetit!