Categories: Salads, Moroccan, Appetizers, Vegetables 
      Yield: 5 servings 
  
    1/2 lb Okra 
  4 1/2 lb Tomatoes, peeled, seeded & 
           -- chopped 
      2 tb Parsley, chopped 
  1 1/2 ts Sweet paprika 
      1 ts Garlic, chopped 
           Salt 
      3 tb Vegetable oil 
  
  Wash, top & tail the okra.  String together with thread into a 
  "necklace". Over high heat, cook the tomatoes with the parsley, 
  paprika, garlic, salt & oil, mashing down the tomatoes as they cook. 
  After 10 minutes, lower the heat to medium, add the okra & begin to 
  poach iti n the sauce.  From time to time lift up the necklace to 
  stir.  After the okra is tender, remove & keep warm.  Continue to 
  reduce the tomatoes until all the water has evaporated & the oil is 
  released.  Fry the tomatoes in this released oil, stirring 
  continuously.  Gently pull out the thread, place the okra in the 
  serving dish.  Pour the sauce over the top.  Serve hot or lukewarm.