Yoruba Cuisine: An Exploration of Traditional Yoruba Foods, Recipes, and Culinary Traditions

I’ll never forget the first time I truly appreciated Yoruba cuisine. It was at one of those big family gatherings—filled with laughter, music, and, of course, delicious food. My aunt, known as the “family chef,” was in charge of the kitchen. The tasty smells filled the air, and I couldn’t help but be drawn to the pot of ayamase bubbling on the stove, the fresh pounded yam being shaped, and the perfectly fried dodo (plantain) turning crispy and golden. At that moment, I realised just how much Yoruba food brings people together, creating lasting memories.

Ayamase Stew (Ofada Stew)

Yoruba cuisine is rich with meals that tell the story of our heritage. However, many traditional Yoruba dishes have faded, especially for those living abroad. Let’s rediscover some of these traditional Yoruba foods, which have been forgotten or rarely prepared. These dishes remind us of the unique flavours, textures, and cultural significance that make Yoruba cuisine truly special.

1. Iyan and Egusi Ijebu

Iyan (pounded yam) and Egusi Ijebu is a traditional Yoruba dish that deserves a place in your kitchen, even if you’re far from home. While pounded yam and egusi are well-known, the Ijebu version offers something different. It’s made without vegetables, giving it a smooth, creamy texture. Unlike the common lumpy egusi, Egusi Ijebu is lighter and free of clumps. This dish, originating from Ogun State, brings back the warmth and comfort of home-cooked meals.

Egusi Ijebu

Best Time to Eat

Iyan and Egusi Ijebu is perfect for lunch or dinner. Whether you’re sharing it with family during a quiet evening or serving it on a festive occasion, this meal always brings people together.

Ease of Making

Moderate. The process involves toasting and blending melon seeds, then cooking them with meats, fish, and spices. While it takes time and care, the result is a dish packed with flavour and well worth the effort.

Nutritional Benefits

Egusi is rich in healthy fats and proteins from the melon seeds. The meats and fish add even more protein, while iyan (pounded yam) provides carbohydrates to keep you energised. Together, they create a nourishing and satisfying meal.

How to Prepare:

Toast the melon seeds (egusi) and blend until smooth.
Heat palm oil in a pot, fry chopped onions and fresh peppers, then add the blended egusi and stir.
Add smoked fish, assorted meats, and seasoning cubes.
Simmer until the soup thickens and the flavours come together.
Serve with freshly made iyan (pounded yam) for a complete meal.

2. Egbo and Ewa

Egbo and Ewa is a simple yet wholesome Yoruba dish that combines cooked corn (egbo) with soft, cooked beans (Ewa). It’s the kind of meal many of us grew up with, offering comfort and familiarity. For those living abroad, this dish is a great way to bring the flavours of home back into your kitchen.

Egbo and Ewa

Best Time to Eat

Egbo and Ewa is great for lunch or dinner. It’s a perfect meal for family gatherings or whenever you’re looking for something filling and satisfying without much effort.

Ease of Making

Easy. The main task is cooking the corn and beans until tender. Once that’s done, the dish comes together quickly with a flavourful sauce, making it an easy meal, even on busy days.

Nutritional Benefits

Egbo (corn) is a great source of carbohydrates, providing the energy you need to stay active. Ewa (beans) is rich in protein and fibre, helping to keep you full and satisfied.

How to Prepare:

Rinse the corn kernels well, then boil them in salted water until soft. Drain and set aside.
Cook the beans in water until tender. Drain any extra water.
Heat palm oil in a pan, fry chopped onions, and add blended peppers and seasonings to create a rich, tasty sauce.
Mix the sauce with the beans and serve alongside the cooked corn (egbo).
Add fried plantains or boiled eggs on the side for extra flavour and nutrition.

3. Lafun and Gbure Oloboro

Lafun and Gbure Oloboro is a traditional Yoruba meal that brings the simple yet appetising aroma of home to your plate. Lafun is made from fermented cassava flour and has a light texture, similar to amala, but with a white colour. Paired with Gbure Oloboro, a spinach or waterleaf soup cooked with peppers, onions, and seasonings, it creates a balanced and nutritious dish. For those living abroad, this meal easily reminds you of family gatherings back home.

Gbure Oloboro

Best Time to Eat

Lafun and Gbure Oloboro is perfect for lunch or dinner, especially when you’re looking for something light and satisfying. It’s ideal when you want a traditional Yoruba meal that’s easy to digest.

Ease of Making

Moderate. Lafun is easy to prepare, but cooking the Gbure Oloboro spinach soup takes a little more time to ensure the vegetables are well-seasoned and cooked perfectly.

Nutritional Benefits

Lafun provides a good source of carbohydrates from cassava, giving you energy throughout the day. Gbure Oloboro, made with spinach or waterleaf, is packed with vitamins, iron, and fibre, making it a healthy meal.

How to Prepare:

Boil water in a pot and gradually add the lafun paste while stirring to avoid lumps.
Keep stirring until it thickens and forms a smooth dough.
In a separate pot, heat palm oil and fry chopped onions and blended peppers.
Add the chopped spinach or waterleaf (gbure), season with salt, seasoning cubes, and a little crayfish for extra flavour.
Let the soup simmer until the vegetables are tender and the sauce thickens.
Serve the lafun alongside the Gbure Oloboro.
You can add a piece of meat or fish for extra richness.

5 Yoruba Foods and Recipes That Are Slowly Disappearing

“Obe to dun, owo lo pa”—as the Yoruba saying goes, “A delicious soup requires money.” This simple truth reminds us that good food takes effort and care. Yoruba cuisine is a celebration of our rich heritage, filled with the flavors and traditions that have been passed down through generations.

But as times change and busy lifestyles take over, many people are drifting away from preparing traditional meals. For some, these recipes hold a special place in their hearts, bringing back memories of home and the warmth of shared meals. Whether you’re gathering with loved ones, celebrating a special event, or just craving that familiar taste of home, these Yoruba dishes are a way to reconnect with our roots.

Let’s rediscover the flavors that define us and bring them back to our kitchens with these classic Yoruba recipes:

1. Àdàlu

Àdàlu is a beautiful mix of stewed beans and sweet corn, cooked until tender. It’s simple but delicious and brings back memories of growing up in Nigeria. I once thought canned corn wasn’t “authentic” enough—how wrong I was!

Àdàlu

Best Time to Eat

Perfect for breakfast, lunch, or dinner. Àdàlu is an all-day meal that keeps you full.

Ease of Making

Easy. The recipe is straightforward, requiring basic ingredients and little effort.

Nutritional Benefits

A great source of protein from beans, fibre from corn, and healthy fats from palm oil. It’s a well-balanced dish.

Ingredients:

Black-eyed beans
Sweet corn (fresh or canned)
Palm oil
Seasoning and salt

How to Make Àdàlu:

Boil the beans until soft.
In a separate pot, heat palm oil and sauté onions.
Stir in the beans and corn, season to taste, and cook until everything is soft and delicious. Simple and satisfying!

2. Ipekere

Ah, Ipekere! The crispy, golden goodness of fried plantain chips that instantly brings back childhood memories. A few days ago, I found myself craving something crunchy yet satisfying, and my mind immediately went to Ipekere. I made a quick stop at a roadside vendor, grabbed a pack, and before I knew it, I was munching away, savoring the sweet and salty taste that only perfectly fried plantain can offer. This simple snack holds a special place in my heart, reminding me of school days when we’d buy Ipekere during break time, sharing with friends and laughing through the afternoon.

Ipekere

Best Time to Eat

Ipekere is an anytime snack. Whether you’re at home, at work, or on the go, it’s the perfect companion for tea, coffee, or a cold drink. You can have it as a quick midday snack or pair it with other small bites when you’re feeling peckish. It’s also a great option for gatherings, road trips, or just to satisfy your afternoon cravings.

Ease of Making

Easy. Making Ipekere at home doesn’t require much—just ripe or semi-ripe plantains, oil, and a bit of salt. It’s quick to prepare, and once you get the right crispiness, you’ll have a batch of delicious plantain chips ready to enjoy.

Nutritional Benefits

Plantains are rich in potassium, vitamins, and fibre, making Ipekere a healthy snack when eaten in moderation. Depending on how you fry them, they can be a good source of carbohydrates and energy, perfect for busy days.

Ingredients:

4 ripe or semi-ripe plantains (depending on how sweet or starchy you like your chips)
Salt (to taste)
Oil (for frying)

How to Make Ipekere:

Peel the plantains and slice them thinly into rounds or long strips, depending on your preference.
Sprinkle a little salt over the slices and mix gently to ensure they are evenly coated.
Heat oil in a frying pan until it’s hot but not smoking.
Fry the plantain slices in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy.
Once done, remove the chips and drain them on paper towels to absorb any excess oil.
Allow the chips to cool slightly—they’ll crisp up more as they cool.

3. Ishapa

Ishapa, also known as Roselle, is a unique Yoruba delicacy that stands out due to its tangy, rich flavor. Made from the calyces of the Roselle plant (Hibiscus sabdariffa), which is also used for making zobo (hibiscus tea), this soup has a delightful sourness that is balanced by meats, fish, and spices. Growing up, I would watch my grandmother make Ishapa during the rainy season when Roselle calyces were most abundant. The aroma from the pot and the excitement of pairing it with pounded yam always made it a dish to look forward to.

Ishapa Soup

Best Time to Eat

Ishapa is perfect for lunch or dinner, especially when paired with pounded yam or other traditional swallows like fufu, amala, or eba. It’s also great for family gatherings where everyone can enjoy its unique taste.

Ease of Making

Moderate. Gathering all the ingredients and preparing them takes a little time, but the cooking process is straightforward, making it an approachable dish to try at home.

Nutritional Benefits

Roselle are rich in antioxidants and vitamin C, making Ishapa a healthy addition to your diet. The soup also includes proteins from meat and fish, as well as nutrients from the vegetables and spices. This combination makes it both delicious and nourishing.

Ingredients:

2 cups of fresh Roselle (ishapa) leaves
1/2 kg of assorted meat (beef, goat meat)
Smoked or dried fish
2 cooking spoons of palm oil
1 medium onion (chopped)
3 seasoning cubes
2 tablespoons of ground crayfish
Fresh peppers (blended or chopped, to taste)
Salt (to taste)
Water (as needed)

How to Make Ishapa (Roselle Soup):

Wash the Roselle leaves thoroughly and set them aside.
Season assorted meats with salt, onions, and seasoning cubes. Boil until tender, then set aside.
Boil the Roselle leaves for about 10-15 minutes until softened. Drain and set aside.
Heat palm oil in a pot, sauté onions, and add ground crayfish and fresh pepper. Stir-fry for a few minutes.
Add boiled meats and smoked fish to the pot and cook for 5 minutes to absorb the flavours.
Add the cooked hibiscus leaves, stir well, and adjust the consistency with water if needed.
Add salt and season to taste. Let the soup simmer for 10 more minutes to blend the flavours.

4. Ọ̀jọ̀jọ̀

Ojojo, or water yam fritters, is a beloved Yoruba snack that’s crispy on the outside and soft on the inside. Growing up, Ojojo was a weekend treat in our home. Watching my mum grate water yam and fry it into golden fritters always made my mouth water. Though it’s simple, the flavours are rich and comforting, especially when paired with a cup of tea or a cool drink. Ojojo brings back the joy of snacking with family and enjoying the little pleasures of life.

Ọ̀jọ̀jọ̀

Best Time to Eat

Ọ̀jọ̀jọ̀ is perfect as a snack or appetizer, best enjoyed in the afternoon or evening when you need a light bite before dinner. It’s also a great addition to family gatherings, parties, or casual hangouts with friends.

Ease of Making

Easy. Ọ̀jọ̀jọ̀ requires minimal ingredients and is quick to make. The most time-consuming part is grating the water yam, but after that, the process is simple.

Nutritional Benefits

Water yam is rich in dietary fibre, vitamins, and minerals. It’s a good source of energy and aids digestion. Frying gives it a delightful crunch, but you can enjoy it in moderation to keep it balanced. Pairing Ọ̀jọ̀jọ̀ with a protein-rich side dish makes it a more nutritious snack.

Ingredients:

1 medium-sized water yam (peeled and grated)
1 small onion (chopped)
Fresh peppers (blended or chopped, to taste)
Salt (to taste)
Ground crayfish (optional)
Oil (for frying)

How to Make Ọ̀jọ̀jọ̀:

Peel and grate the water yam finely. The grated yam should have a thick, sticky texture.
In a bowl, combine grated yam with onions, peppers, and salt. You can add ground crayfish for extra flavour. Mix well.
Heat oil in a deep pan over medium heat.
Scoop small portions of the yam mixture into the hot oil. Fry until golden brown and crispy on the outside, about 3-5 minutes per side.
Remove Ojojo from the oil and drain on paper towels.

5. Ogi

Ogi, also known as pap, is one of those comfort foods every Nigerian, especially Yoruba, grows up with. It’s a smooth, fermented cereal pudding typically made from maize, sorghum, or millet. A bowl of warm Ogi often brings back fond memories of childhood breakfasts, usually accompanied by akara (bean cakes) or moin moin. Recently, I decided to make some Ogi from scratch, and the familiar aroma of fermentation and the creamy texture reminded me why this dish is so beloved across Nigeria.

Ogi and Akara

Best Time to Eat

Ogi is typically eaten for breakfast, but it can be enjoyed anytime you want something warm and light. It’s perfect for a soothing dinner, especially with akara, bread, or moin moin. You can sweeten it with sugar or honey and serve it with evaporated milk for an extra treat.

Ease of Making

Moderate. While making Ogi from scratch requires fermentation over a few days, you can also buy ready-made Ogi powder at markets or stores. Once prepared, cooking it is quick and easy.

Nutritional Benefits

Ogi is highly nutritious and rich in carbohydrates, making it an excellent energy source. When served with milk, it provides calcium, and pairing it with proteins like akara or eggs boosts its nutritional value. Ogi is also gentle on the stomach, making it great for those recovering from illness.

Ingredients:

1 cup of dried maize (or sorghum or millet)
Water (for soaking and grinding)
Sugar or honey (to taste)
Milk (optional, for serving)

How to Make Ogi:

Wash the maize thoroughly and soak it in water for 2-3 days to ferment. Be sure to change the water daily.
After fermentation, blend or grind the soaked maize with water until you get a smooth paste.
Use a fine sieve or cheesecloth to strain the ground mixture, separating the smooth liquid (Ogi) from the chaff.
Allow the strained liquid to sit for a few hours so the Ogi can settle at the bottom. Afterward, drain off the excess water on top.
Scoop the settled Ogi paste into a pot. Add water gradually while stirring to avoid lumps, and cook on medium heat, stirring continuously until it thickens to your desired consistency.
Sweeten with sugar or honey to taste, and add milk if you like. Serve hot, preferably with akara, moin moin, or even bread.

Other Dishes to Keep Enjoying

1. Efo Riro

A few days ago, a friend sent me a picture of efo riro (stewed spinach) he was making, and I immediately bombarded him with questions: “Is that real efo tete (African spinach)?” “Where did you find it?” “How much did it cost?” After all my questions, I simply said, “I don’t care how you made it—just get me a bowl!” A few days later, fresh bunches of efo tete and a steaming bowl of efo riro showed up at my door—my heart was full!

Efo Riro

While my friend kept complaining that it wasn’t “perfect,” all I could think was, “If only he knew how much I wanted this!” I vividly remember how my mum used to make efo riro—it’s all about how you cook it, not how many ingredients you use. As long as you have the key ingredients like palm oil, iru (locust beans), and smoked fish, you’re good to go!

Best Time to Eat

Efo riro can be enjoyed anytime! It’s perfect for lunch or dinner and pairs well with rice, yam, or any type of swallow.

Ease of Making

Moderate. It requires some preparation, but once everything is ready, cooking it doesn’t take long.

Nutritional Benefits

Efo riro is rich in iron, vitamins, and fibre from the spinach, along with protein from the fish or meat. It’s both healthy and filling.

Ingredients:

Efo tete (African spinach) or substitute with spinach
Red bell peppers (tatashe)
Scotch bonnet chillies
Onions
Palm oil
Iru woro (locust beans)
Smoked fish, dried fish, or mackerel
Ponmo (cow skin), diced
Ground crayfish
Salt and seasoning

How to Make Efo Riro:

Blend your peppers and onions to a coarse texture.
Heat palm oil in a pot and sauté onions and iru.
Add smoked fish, ponmo, and crayfish, and stir.
Pour in the blended pepper mix and fry until the oil floats.
Add seasoning and salt, then stir in the spinach.
Let everything cook together for a few minutes, then serve with your favourite swallow or rice. Delicious!

2. Gbegiri and Ewedu

Gbegiri and Ewedu are a classic Yoruba duo, often served together for a delicious meal. Gbegiri is a creamy, bean-based soup, while Ewedu is made from jute leaves, bringing a smooth flavor. When paired with amala, tuwo, or eba, they make the perfect combo that tastes like home.

Gbegiri, Amala, and Ewedu Soup

Gbegiri Soup

This was my grandma’s signature dish! Gbegiri is a creamy soup made from beans, and she always served it with tuwo (corn flour). My favorite part? The bone marrow and tender meats she used—out of this world! These days, making Gbegiri is even easier with a blender (sorry, Grandma!).

Best Time to Eat

Perfect for lunch or dinner with amala or tuwo.

Ease of Making

Moderate. Peeling and cooking beans takes time, but blending makes it much easier!

Nutritional Benefits

High in protein, rich in fiber, and low in fat.

How to Make Gbegiri:

Boil peeled beans until soft, then blend them into a smooth puree.
Heat palm oil, add the blended beans, assorted meats, pepper, and crayfish.
Simmer until it all blends together.
Serve with amala or fufu.

Ewedu Soup

Ewedu is a quick and easy Yoruba soup, often paired with Gbegiri. Made from jute leaves, it’s simple yet nutritious, perfect with any type of swallow.

Best Time to Eat

Great for lunch or dinner with amala or rice.

Ease of Making

Very easy—just blend and cook!

Nutritional Benefits

Packed with vitamins A and C, calcium, and fiber. Great for digestion!

How to Make Ewedu:

Blend fresh or frozen jute leaves with a little water.
Heat some water, add the blended leaves, and cook until smooth.
Stir in crayfish, locust beans (iru), and seasoning.
Simmer briefly, and it’s ready to serve!

Yoruba Culinary Traditions

“Ẹni tí ó bá mọ’lé, á mọ’ónjẹ ilé rẹ̀”, meaning “He who knows the home, knows the food of the home.” This saying highlights how central food is to Yoruba identity and family life. Growing up, elders would often say that you could tell a lot about a family by the meals they served. My grandmother embodied this belief, preparing large pots of gbegiri and ewedu, insisting that no guest leave her home hungry. To her, offering food was more than hospitality—it was a way of honoring tradition and showing love.

In Yoruba homes, food is a celebration of life, shared around the table with stories, laughter, and the warmth of family. These culinary traditions remind us that food is a bond that connects generations.

1. Communal Cooking and Shared Meals

One of the most important aspects of Yoruba culinary traditions is communal cooking. Food preparation is often a group effort, especially during special occasions like weddings, funerals, or festivals. This tradition fosters unity and togetherness, as families and communities come together to prepare and share meals. Family members typically sit together around a large dish, eating with their hands, a practice that carries significant cultural meaning.

Pounded Yam (Iyan)

For example, preparing Pounded Yam (Iyan) or Amala can be a labor-intensive process that traditionally involves teamwork. The pounding of yam, in particular, requires physical effort and is often shared between individuals. Such dishes, served with soups like Egusi, Efo Riro, or Gbegiri, symbolize the warmth of shared experiences.

2. Use of Indigenous Ingredients

Yoruba cuisine is closely tied to the land and its abundance. Staples like yam, cassava, plantain, and maize form the base of many dishes, while indigenous spices and herbs like locust beans (iru), crayfish, and peppers give the food its distinct, flavorful character. Cooking methods focus on simplicity, enhancing the natural taste of these local ingredients.

Locust Beans (Iru)

A perfect example is Moi Moi (steamed bean pudding), traditionally wrapped in ewe eran also known as miracle berry leaves, which impart a unique, authentic taste that connects the dish to its roots. These traditional methods, passed down through generations, preserve the flavors and cultural heritage of Yoruba cuisine.

Moi Moi wrapped in Miracle berry leaves

3. Ritual and Ceremonial Significance

In Yoruba culture, food plays a key role in rituals and ceremonies. Certain dishes, such as Ikokore (water yam pottage), are prepared during religious festivals or family rituals to honor ancestors or celebrate significant milestones like births and weddings. Meals are often offered to deities or ancestors during traditional religious ceremonies, symbolizing respect, gratitude, and spiritual connection.

Ikokore/Ifokore – Water Yam Pottage

4. Preservation of Culture Through the Diaspora

For Yoruba people living outside Nigeria, food becomes a vital tool for preserving cultural identity. Dishes like Amala, Ewedu, and Jollof Rice are recreated and shared among diaspora communities, helping maintain a connection to their Yoruba roots. Cooking and sharing traditional meals enable these communities to pass down cultural knowledge, even to younger generations who may never have lived in Nigeria. Food becomes a powerful reminder of home, culture, and the bonds that unite Yoruba people across the world.

Amala and Ewedu Soup

5. Celebration and Festivity

Yoruba food plays a central role in celebrations and festivals. Whether it’s a wedding, birthday, or religious event, Yoruba gatherings always feature a feast. Popular festival foods like Jollof Rice, Fried Rice, and Pounded Yam are often served with rich stews like Egusi, Efo Riro, or Pepper Soup. These meals are for celebrating life, abundance, and joy. The Yoruba believe deeply in hospitality, and sharing a meal is one of the highest expressions of this value.