Green hot pepper
Onion, large
Chicken broth
1 qt. fresh okra, sliced

Using oil sparingly, make a dark brown roux, with plain flour. Chop green hot peppers and onion according to how hot wanted for taste. Stir often to cook partially. Add chicken broth to thicken. When broth gets to a boiling point, turn heat off and drop about a quart of sliced fresh okra in. Takes only minutes for okra to cook. Do not cook any longer than necessary, longer cooking time will cause okra to be slimmier. Serve over cornbread or rice. If one likes the "green taste" of hot pepper and okra, this is delicious.