This delicious light salad comes from "Faye Levy's International Vegetable Cookbook" (Warner Books).
In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2 minutes. Sprinkle with salt and pepper. Add water, cover and cook over low heat for about 7 minutes, or until just tender. (Add more water if needed.) Transfer to a serving plate.
Combine remaining tablespoon oil, lime juice, garlic, allspice, hot pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro and dried tomato.