Description
Yoruba: Orunla or èekú or Epemu Ebonyi: Ukpo Okwuru Hausa: Busheshen KubewaBenue (Tiv): Gyande or Gbodi (the powdered/ground form) Middle belt/North: Busheshen Kubewa Igbo: Oro jagada Dried Okro is simply Okro that is roughly chopped and sun-dried. It is believe that these are the Okro that are too hard to make it into a fresh pot of soup. During the height of its season, rather than let the surplus fresh Okro waste, it is dried and used up later. Even the stalks are used, so not just the fleshy parts. Looks like this is all over Nigeria. So many people laid claim to it that I am not sure it makes sense to list it all here. So, Northern Nigeria, the Middle Belt, Eastern Nigeria and the West. Interestingly, I did not hear anything from those in the Niger Delta area but that may be beaches no-one from that area saw the post. I really couldn’t say. In fact, it is even eaten in “Northern Ghana, especially the upper regions during the dry seasons with tz, banku or fufu.” Taste Dried okro has a deeper, richer flavor than the regular fresh okro. It appeared to be preferred to Fresh Okro.
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