Ok, this is a surprise! I've photographed this plant many times and had no idea of ​​all its uses! I read your comment, got curious, did some research, and according to Wikipedia:

The ripe, roasted seeds can be used to prepare a coffee substitute, as is done in Nicoya. The fruit contains a mucilaginous substance (gelatinous in texture) useful for thickening soups and ragùs. It's recommended to choose well-colored okras less than 1 cm long so they're not too hard. Okra is eaten raw or cooked and is a part of many Creole dishes. It's especially used in the preparation of calalou or caralcu (in Cayenne)..."

Who would have thought?! Thanks for sharing!