Traditional Yoruba Foods II: 8 Delicious Lesser-Known Dishes and Local Specialties

The reputation of Yoruba foods has long been tested and approved. Have you been to any Yoruba celebration, say a traditional wedding? How was the food? We know, it was superb! We take our food seriously and it shows, when you try it, you can tell. If you know, you know. In our previous article on Yoruba dishes, we covered several of the most known and enjoyed Yoruba foods. But there’s more! While popular dishes like amala and ewedu soup often take the spotlight, numerous lesser-known Yoruba delicacies deserve recognition. In this article, we’ll be exploring some of the lesser known dishes in Yoruba cuisine.

1. Ikokore

Ikokore, also known as Ifokore, is a traditional Ijebu dish made from water yam (Dioscorea alata). The yam is grated and cooked with a rich blend of palm oil, crayfish, fish, and assorted meats. The dish has a thick, pudding-like consistency and is infused with flavors from the various proteins and spices used. Ikokore is one of the hearty Yoruba foods often enjoyed during festive occasions and family gatherings.

2. Ekuru

Ekuru is a traditional Yoruba dish similar to moin moin but with a simpler preparation. Made from dehulled and blended beans, Ekuru is steamed without adding peppers or oil, resulting in a white, plain bean cake. It is usually served with a variety of sauces, such as a spicy pepper sauce (ata dindin) or a rich, palm oil-based sauce. Ekuru is often enjoyed as a breakfast item or a side dish.

3. Gbegiri Soup

Gbegiri soup is a traditional Yoruba soup made from peeled beans, typically black-eyed peas or brown beans. The beans are cooked until soft and blended into a smooth, velvety soup. Gbegiri is often combined with ewedu (jute leaf soup) and served with amala (yam flour) or other swallow foods. The combination of these soups creates a rich, satisfying meal that is both nutritious and flavorful.

4. Eko (Agidi)

Eko, also known as Agidi, is a smooth, firm pudding made from fermented corn. It is usually moulded into cylindrical shapes and wrapped in leaves. Eko can be eaten on its own or served as an accompaniment to soups and stews like pepper soup or obe ata.

5. Aadun

Aadun is a sweet snack made from roasted and ground maize mixed with palm oil and sugar. It has a unique flavour profile that combines the earthiness of the maize with the richness of palm oil and the sweetness of sugar. Aadun is often sold in markets and is a popular treat during festivities.

6. Ojojo

Ojojo is a delicious fritter made from water yam. The water yam is grated and mixed with spices and onions, then deep-fried until crispy on the outside and tender on the inside. Ojojo is often enjoyed as a snack or appetizer.

7. Iyan Ado

Iyan Ado is a type of pounded yam dish that incorporates bits of unripe plantain, which gives it a unique texture and flavour. The combination of yam and plantain creates a delicious and slightly sweet pounded dish that is usually served with rich, flavorful soups.

8. Egbo

Egbo is a traditional dish made from partially cooked maize kernels. The maize is soaked, cooked until tender, and often served with a variety of sauces or stews. It can be enjoyed as a main dish or a side dish.

Conclusion

Beyond its well-known meals, Yoruba cuisine is incredibly rich, with a variety of lesser-known treats that are equally delicious and culturally significant. By exploring these dishes, you can gain a greater insight into Yoruba food traditions and see the variety and inventiveness of the cuisine. These lesser-known dishes will satisfy your palate and deepen your love of Yoruba cuisine, whether you’re trying to expand your culinary experiences or strengthen your ties to your Yoruba ancestry.

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