There are three very popular ways to eat okra: one is in gumbo, the second is coated with cornmeal batter and fried, the third is pickled with hot chili peppers. Any of these treatments can produce very satisfactory results. Some can produce results bordering on sublime. Okra is not just good, it is very good to eat. It is high in soluable fiber which is good for digestive health and circulatory health. And it is rich in vitamins and minerals while being low in calories. Nutritionally, okra is a powerhouse.
There are two or three things that people not brought up on okra can still object to: okra is still a little slimy, the seeds can be tough, and sometimes it has a wierd taste. The Afri-Chef site advises that okra needs to be cooked fresh off the plant, that the pods must never exceed four inches long, and that the surfaces must not appear bruised or discolored. This will prevent the seeds from being too tough and may help a bit with the flavor. In the case of fried okra, I always smother it it in ketchup, so I don't really taste the okra. In the case of pickled okra, the chili overwhelms the flavor of the okra. And if I don't like the okra in gumbo, I just eat around it.