A fiery Caribbean-influenced okra dish featuring pimento berries and intense heat.
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Heat the vegetable oil in a large heavy-bottomed skillet or pot over medium heat.
Add the diced onion and sauté for 4 minutes until translucent and soft.
Stir in the garlic, minced Scotch Bonnet, and crushed pimento berries, cooking for 1 minute until fragrant.
Add the sliced okra to the pan and cook for 5 minutes, stirring occasionally to lightly brown the edges.
Pour in the diced tomatoes, vegetable broth, and add the fresh thyme sprigs.
Bring the mixture to a gentle boil, then reduce heat to low and cover with a lid.
Simmer for 15 to 20 minutes until the okra is tender and the sauce has thickened.
Remove the thyme stems, stir in the green onions, and season with salt and pepper before serving.
