Several dishes are peculiar to the Yoruba tribe of South-West Nigeria. Some well known and loved dishes among the Yoruba include the following: ewa agonyi, asaro, ikokore, adalu(beans and corn porridge), moi-moi, ila asepo, efor riro, obe ewedu, obe Gbegiri, ofada rice.
Yoruba Foods And Recipes: 10 Best Yoruba Foods And How To Cook Them
How To Make Asaro
Asaro is the Yoruba name for yam porridge. This is a favored breakfast meal but can as well be eaten anytime of the day. The ingredients for this dish are: one small tuber of yam, palm oil, 1 medium sized onion, ground crayfish, fresh or dried pepper, seasoning cubes, salt, dry fish and vegetables (ugwu).
Wash your vegetables and slice them, then set aside. Thoroughly wash your dry fish to get rid of sand and dirt, then remove the bones. Set this aside too.
Peel the yam, wash and cut it into smaller bits. Place the yam into a pot and add some water. Place your pot on the fire.
Add your Cray fish, pepper, salt, seasoning cubes and palm oil all to taste. Skin, wash and dice your onions and add it in as well. Put in your washed dried fish too.
Cover the pot and allow porridge to cook. Add more water when necessary. The cooking time is approximately 25-30 minutes.
When your porridge is almost ready, mash the yam a little bit and sprinkle in your vegetables.
Allow to steam for about three to five minutes. Stir your porridge and turn off your stove.
How To Make Adalu
This is beans and corn porridge. The ingredients needed are: 4 cups of beans, palm oil, 4 cups of corn, salt, seasoning cups, pepper (fresh or dry) and crayfish (optional).
Clean and wash your beans, pour in a pot and add water. The water level should be an inch or two above the level of the beans
Place your pot of beans on the stove and let it boil for 10-15 minutes. After which you drain the water and rinse the beans. This parboiling process gets rid of chemicals which may disagree with your system.
Put the parboiled beans into a pot and add in your 4 cups of corn as well. Add some water and place on the fire.
Half way through cooking, wash and chop your onion and add it to the dish. Add water at intervals until it is very soft.
Don’t let your beans and corn completely dry out. It should have a small amount of water, not too much though. Add salt, grated fresh pepper or dried depending on your preference, crayfish, seasoning cubes and palm oil, all to taste.
Stir in the added ingredients, cover your pot and let it boil under low heat for just a few more minutes then turn off the heat.
How To Make Moin-Moin
Moi-moi is a meal made from ground beans. The ingredients required are: 4 cups of beans, fresh pepper (tatshe and rodo), 2 medium sized onions, ground crayfish, vegetable oil, salt, seasoning cubes, 3 eggs, and 1 medium sized fish.
Boil the eggs and remove the shell, then cut them up into sizable bits. Season and boil your fish as well. Debone it when it’s ready and mash a bit. You can also make use of smoked fish instead, if you please. Set both aside. Grind the Cray fish and place aside too.
Soak and skin the 4 cups of beans. Then wash and drain repeatedly until you get rid of the entire chaff.
Soak your skinned beans for about one hour then blend along with your onions and pepper.
When it has been ground to a very smooth paste, add about 5 spoons of vegetable oil, salt, seasoning cubes and crayfish to taste.
Stir the mixture and add some warm water. The amount of water added will depend on how soft or hard you want your moi-moi to be.
Place a pot containing 2 cups of water on the fire and let your stove be on low heat.
Get a medium sized cup preferably one with a handle, scoop a little bit of the moi-moi mixture and pour into iron moi-moi tins. Add a piece of egg and some fish into your moi-moi tin and then place it into the pot of water already on the stove. Repeat this process until your mixture is finished.
Cover the pot with a very tight lid. This is very necessary because moi-moi cooks with steam. So if the pot isn’t tightly covered, the moi-moi doesn’t get cooked.
Check at intervals and don’t let the water in it dry up, add water when necessary. The cooking time for this food is approximately 40-45 minutes.
How To Prepare Ewa Agonyi
Ewa agonyi is a well favored meal amongst beans lovers and even non-beans lovers because of its unique taste. The ingredients required are: 4 cups of brown beans, 2 cups of ground fresh tomatoes, freshly ground pepper, onions, crayfish, palm oil, salt, stock cubes.
Clean and soak your beans in water for about 4 hours. Then place it in a pot, add some water and parboil, strain and rinse.
Place the beans back on the fire and until it is cooked and very soft. Allow the water to completely dry out of the beans. Add salt to taste and turn off the heat.
Boil your ground fresh tomatoes and grind your pepper and crayfish too.
Peel, wash and dice the onions. Set a pot on the fire and pot in your onions. Fry the onions in its juices on very low heat for just a few minutes.
In another pot, pour in palm oil and place on medium heat. Allow the oil to heat up and bleach. Let it cool for about a minute. Pour in the onions and stir fry until it becomes brown.
Pour in the tomatoes, stir and allow it fry until the color darkens. Pour in your pepper, crayfish, salt and stock cubes to taste.
Stir the mixture and add a little water if necessary. Allow this mixture boil for a few minutes and turn off the heat. The sauce is ready to be served alongside the beans.
How To Make Ikokore
This is one of the native meals of the Ijebu people. It is water yam porridge in English. The ingredients needed are: a medium sized tuber of water yam, locust beans, crayfish, fresh pepper, palm oil, dry fish, smoked fish, boiled beef, ponmo, shaki, salt and stock cubes.
Cut the water yam into slices and peel. Wash your peeled yam and grate into a bowl using the very small side of your grater. It should look mashed when you’re done.
Add two tablespoons of crayfish into the grated water yam and set aside.
Wash, season and boil the meat, shaki and ponmo. Then chop them up. Wash and debone the smoked and dry fish. Set all these aside.
Now wash and blend your fresh pepper. The kind and amount of fresh pepper you use, is totally up to you and your level of endurance for spicy food.
In a pot, pour in about 4 cooking spoons of palm oil. Add your ground pepper and locust beans. Add stock cubes and salt to taste.
Let this mixture fry for about 8 minutes and continuously stir as it fries. Add a little water and put in your cooked and chopped ponmo, meat and shaki, dried and smoked fish.
Let them boil with the sauce for about 8-10 minutes then take them all out.
Place your stove on low heat and gradually add the mash water-yam in small scoops, into the pot containing your sauce.
Don’t stir or break the water-yam let it boil for about 10 minutes still on low heat, then slightly stir and add in the proteins which were previously removed from the sauce. Add one more table spoon of Cray fish and slightly stir.
Let it stay on the fire for another 3-4 minutes and turn off the heat. The meal is ready to be served.
How To Prepare Ila Asepo
This is okra/okro soup mixed with ogbono and ugwu leaves. The ingredients required are: 3 handfuls of okro, half cup of ground ogbono, dry fish, beef, ponmo, pepper, 6 ugwu leaves, palm oil, stock cubes and stock fish.
Wash and grate the okro and also the chop the ugwu leaves. Slightly blend the fresh pepper. Wash, properly season and boil your meat, ponmo, shaki and stock fish. Wash and debone the dry fish.
When your proteins are tender and cooked, take everything out except the stock fish then add your dry fish. Let this boil.
Use about 3 tablespoons of palm oil to dissolve the one cup of ogbono. Gradually mix until it blends in, then pour into the boiling water and whisk it in.
Let it boil for about two minutes then pour in the grated okro and chopped ugwu leaves and mix again. Put your pepper and the meat, ponmo and shaki back into the pot.
Stir and add water if necessary. Taste and add any lacking ingredient. Allow to cook without a pot lid for about 5 minutes, then turn down the heat and allow to simmer for another 5 minutes and it is ready.
How To Make Ofada Stew
This is yet another Yoruba delicacy well loved even by non-Yoruba people. Ofada rice is simply boiled unpolished rice or local rice as it is popularly called in Nigeria. It goes with a special stew known as Ofada stew.
The ingredients needed are: 20 yellow scotch bonnet pepper, 20 green habanero pepper, 2 green bell pepper, locust beans (iru), salt, stock cubes, onions, ground crayfish, palm oil, beef, chicken, stock fish, ponmo, shaki and dry fish.
Wash, season and boil your proteins. Remove the seeds from your variety of pepper and blend them alongside your onions. Grind the iru and crayfish as well. Boil your ground pepper and get rid of excess liquid.
Place a pot on the fire and pour in about 7-8 cooking spoons of palm oil. Bleach the oil under medium heat until it becomes very transparent.
Let the oil sit for a minute and then pour in your ground pepper and fry till the water contained in it dries up. Pour in the onions and locust beans and your proteins.
Stir this sauce and leave on low heat for 3-5 minutes. Turn off the heat and serve ofada stew with ofada rice.
How To Make Efo Riro
This Yoruba soup is also known as vegetable soup. The ingredients required for preparing this soup are: efo tete, dried fish, smoked fish, ponmo, shaki, onions, palm oil, fresh bonnet pepper, salt, seasoning cubes and iru (locust beans)
Wash the vegetables thoroughly, then blanch and chop it up. For the smoked and dry fish, wash, open them up and get rid of the bones.
Clean, wash, season and boil the ponmo and shaki. When it’s ready chop them up into sizable cubes. Blend your fresh pepper and onions slightly so it isn’t entirely smooth.
Blend your iru too if you would rather not sight it in your meal. If you don’t mind, then leave it whole.
Place a pot on your stove and pour in some palm oil then allow to heat up a bit.
Pour in the ground pepper and onions, stir and allow it fry. The quantity of pepper should be sizable enough to contain the amount of vegetables you intend to cook.
If you are not too keen on pepper, you can tone down the spiciness by blending your pepper with tomatoes.
Add in your crayfish, salt, seasoning cubes, ponmo, dry fish and shaki. Stir it all in and add a little water if it appears too dry.
After about 3-5 minutes, add in your smoked fish and vegetables and gently stir.
Turn down the heat of your stove and let the soup steam for another 1 minute and turn off the heat. The soup is ready to be served and can be paired with a variety of Nigerian swallow.
How To Prepare Obe Gbegiri
Gbejiri is beans soup. The ingredients required are: 3 cups of beans, palm oil, salt, seasoning cubes.
Skin your beans. Wash repeatedly to get rid of chaff. Put the skinned beans in a pot and place on the stove. Cook the beans until it becomes completely soft. It should be over cooked and therefore very easy to mash into a paste.
Add salt, seasoning cubes, pepper and palm oil to taste. Stir your ingredients in and add some water to avoid the soup being too thick.
Allow to cook for 3 more minutes and turn off the heat. This soup also needs to be served with tomato stew. It is also often mixed with Ewedu soup too.
How To Make Ewedu Soup
Ewedu is a soup well favored by the Yoruba. It especially goes well with foods like amala. It is simple to make. The ingredients required are: ewedu leaves, salt and locust beans (iru).
Remove your ewedu leaves from the stem and wash properly. Wash your locust beans as well.
Add a little water and blend these two together and pour into a pot, add salt and cook for about 5 minutes. This method is the much easier one. The pot should not be covered while cooking.
Ewedu is served with tomato stew and goes with various Nigerian swallows.