Like a lot of things, it really depends on how it was cooked and if the person knew how to cook it properly.

A lot like mushrooms. Someone like my grandmother could do miracles with it, along side some pan fried catfish. But I wouldn’t really trust a restaurant to make it.

FWIW, the slimy texture comes from the mucilage, which is an adaptation to drought to help the seeds retain moisture. Unappetizing name, but it’s basically soluble fiber… that’s also vaguely sweet. You can soak it in vinegar and/or cook it quickly over high heat and that should reduce the sliminess to something not awful, and things like roasting will make it horrendous.

(Though it needs to be said, if you use okra in stews that horrendous mess turns into a thickener for the stew. It’s the traditional thickener for Gumbo, for example.)

The slime is good for you, high in fibre. I personally don't mind it so I often eat okra raw dipped in some ranch or caesar. Roasting and cooking with tomatoes are a couple ways to get rid of the sliminess if it really bothers you.

If you steam it or stirfry it it is slimy, but that's what i like about it. If you stirfry it the slime also keeps the flavour which then coat the okra, making the whole thing flavourful.

When you do, please post it!! I need recipe ideas and you'll be my absolute favorite person for 12+ hours

In the US and occasionally Africa/South America. Yeah, you're not going to find it as cheap in Europe. The climate's just not suited to it. Also cheap in SE Asia, but I'm very out of date there

Soak in buttermilk for 30 minutes and don't overcook it.

If it's slimy, it's either not fresh or prepared improperly. Phrased another way, skill issue