Trim the ends of the okras and chop the larges ones into bite-size bits. Rinse them well.

Pour the vegetable oil in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the okra.

Stir fry the okra for 6 to 8 minutes until they start to soften. Then scoop them out of the hot wok (leave the remaining oil in the wok) and transfer the fried okra onto a clean plate. Set aside until needed later on. Then add the sliced onion and chopped garlic to the remaining oil in the wok.

Stir fry the onion and garlic for 2 minutes. Then add the chopped canned tomatoes and all the spiced. Season with a pinch of salt and nutmeg. Also add 3 tablespoons of water.

Stir fry the tomato mixture for until the liquid has almost gone.

Keep stirring until you end up with a very sticky tomato paste. Make sure it doesn’t burn. Then add the butter.

Also add the freshly chopped cilantro and the fried okra back to the wok.

Take the wok off the heat and stir well. Then check the seasoning and add extra salt to taste if necessary. Scoop the okra and tomato sauce into a large bowl and serve.