Okra is one of the available vegetables in all parts of Nigeria. It is also consumed virtually by all traditions. Okra is one of the vegetables that has different forms and methods of preparation. In it’s dried form, it’s called dried okra or busheshen kumbewa in Hausa, Gbodi or Tuwe in Tiv and Ijangada in Idoma.
Various tribes have various names associated with dry okra. Another form of okra is the leaf. Though not all cultures welcome this recipe, particularly the leaf form it is consumed by some northern cultures as well.
Okra can be prepared with bitterleaf or with bitterleaf and ogbonno or with just ogbonno having all the necessary ingredients like the locust bean (African Maggi), smocked fish and or meat, etc. Like the Tivs, Okra has about five different forms all prepared as draws except for one which usually has little drawness attached to it called gyande. Gyande is a form of Okra sliced like a piece of fine chips when it’s fresh and dried. It’s then prepared in its dried form and prepared best with fish which usually has its own stew and has little drawness attached to it.
The Yorubas however prefer eating Okra with stew accompanied with eba (food made with garri) with fufu or any other food.
The Igbos also prepare this recipe basically with ogbonno and fish or meat or both and eat it with fufu (akpu).
ALSO READ: 6 Cooking Trends You Must Embrace in 2023
Okra as a recipe can be eaten with any food because it’s mostly drawn as it aids swallowing and mastication.
For me I prefer it to be cooked with ogbonno or with ogbonno and bitterleaf combined as well as the Yorubas do by adding stew it.
Written By: Teryila Denis