fresh okra leaves

Fresh Okra Leaves Soup (Gbandar Soup)

Fresh Okra Leaves Soup

Today am going North, I mean North Central Nigeria. Yes!

This soup is made from fresh okra leaves, it is native to the indigenous people of Mada, in Nasarawa State, Nigeria. It is cooked without any form of oil whether palm, vegetable or coconut oil. I actually have a friend from that part of Nigeria.

And fortunately it has close consistency and texture to the usual fresh okra, outside Nigeria like the Arab region, fresh okra is used alongside some proteins like lamb, beef. But today am not talking fresh okra with seeds, in this case potash is added in little quantity to make the leaves chewable. Locust bean is also introduced head to add that distinct flavour, locust bean which is popularly known as dawa dawa, iru by my Yoruba compatriots is truly rich in nutrients.


Just like other vegetables used in soups, the leaves can be chopped, sliced or shredded. And also groundnut is added but can be optional for those with nut allergies.
With much said, let us see how this soup is prepared.

[recipe title=”Gbandar Soup Recipe” servings=”2-4″ Time=”1 hour” image=”” width=”500″ height=”400″ /”]


  • 20 pcs large fresh okra leaves, sliced
  • 1/2 teaspoon Potash
  • 2 tablespoons Groundnut, ground
  • 1 tablespoon Cray fish, blended
  • Meat, boiled
  • Dried fish
  • 1 teaspoon Fresh pepper
  • Bouillon cubes
  • Salt to taste
  • 1/2 teaspoon Locust bean
  • Water

1. Add water to pot, allow to boil
2. Add in fresh okra leaves, add potash. Allow to boil for 5 minutes
3. Add in groundnut. Stir
4. Add in meat or any protein of your choice, blended crayfish, dried fish.
5. Add in locust bean. Season to taste
6. Cook for another 2 minutes to incorporate flavours
7. Correct seasoning



Serve with starch of your choice. It can also be eaten without any starch though, and if you do not like the locust bean, it can be excluded.

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