Yoruba is a popular ethnic group found in the western part of Nigeria. The people have a rich culture that has been preserved right from time immemorial till date. Starting from their mode of dressing, food, music greeting styles and even their unique language. There is no doubt that the tribe itself is a source of tourist attraction.
When it comes to greeting, the Yoruba’s are the best. They have greetings for every activity being performed, every occasion, every period. Indeed the tribe has a rich culture. When it comes to food, their meals are top notch and combine all the nutrients required for Man’s growth and survival.
10 Best Yoruba Foods
The Yoruba have a wide range of traditional foods that has been in existence since a long time ago and remains unchanged even with the advent of civilization. Their meals usually include an array of colourful food parts, which many people find weird but that’s what makes the tribe unique. If you are searching for the best Yoruba foods, your search ends here as this article will expose you to the best and popular Yoruba foods.
1. Pounded Yam and Egusi
Regarded as a meal for kings, iyan or pounded yam is the best food for every Yoruba indigene. The food is loved in every part of the tribe. It is a popular dish in most of their traditional occasions. It is prepared by squashing cooked yam in a mortar with a pestle until it is soft. With the advent of technology, yam blenders have been made to save women from the rigorous stress of pounding. Melon soup or Egusi is regarded as the best soup to be taken with pounded yam. Pounded yam is the signature dish of the Ekiti and Ondo people.
2. Amala and Ewedu
Amala is also one of the best Yoruba traditional foods. Amala is a dish made from yam flour or ground dried yam. The taste of the Amala differs with the production process of the flour. While there are several colours, notable white and black Amala, it is noteworthy to say that it is the signature dish of the people of Oyo State, more than any other state in Yorubaland or the South West. Turning the Amala into a smooth paste is regarded as a skill that every cook must acquire because a little mistake can spoil the smooth texture of the food. For the most part, the blend of Amala and Ewedu is not exactly complete without the introduction of gbegiri, a special bean soup made for the delicacy.
3. Ofada Rice With Assorted Meats
Ofada rice is another popular Yoruba meal. It is a common menu served in parties and restaurants. It is the local rice grown in a town in Ogun state called Ofada. Since the rice is not polished unlike the known foreign rice, it has a unique taste that calls out to every Yoruba indigene. It is mostly served with specially fried pepper and assorted meats. The best part of the Ofada rice is that its sauce is unique, quite spicy and riddled with diced beef, fishes, ponmo and boiled eggs.
4. Lafun and Ewedu Soup
The Yoruba people like consuming swallows. This is because they believe it makes them stronger and fills the stomach better. One of their popular swallow meal is lafun. It is gotten from cassava through a special process. At the end of preparation the taste is similar to that of amala, which could be a reason it is sometimes called “amala funfun” meaning white yam flour. The meal is also accompanied by the green soup called ewedu.
5. Eba and Okra Soup
Eba is another popular food found especially among the local indigenes of the Yoruba tribe. It is believed to make them extremely strong, both in physical strength and immunity. The meal is prepared from garri or cassava flakes which is a product of cassava. If you are interested in trying this meal, the best soup to take it with is okra because it adds an additional pleasurable taste.
6. Moin-moin
Moin-moin is a common meal taken mostly in the morning in most Yoruba homes. It can be taken with pap or bread to ensure the meal is balanced. It is made from beans, which is soaked and ground when soft. The ground beans is then mixed with some ingredients like, palm oil or vegetable oil, salt, seasoning, spices and pieces of fish. The mixture is then poured into special cups made for the purpose or a special kind of leaf and cooked. Although, moin-moin as a dish has travelled across the length and breadth of Nigeria and is accepted by almost ethnic group as a staple.
7. Akara
Akara is also consumed in the mostly in the mornings by most Yoruba people. It is made from ground beans which is fried instead of being boiled. It has an enticing aroma that can entice anyone to have a taste. It can be taken with pap or bread. To enjoy the meal, try taking it with bread and be sure to fall in love with the combination.
8. Ofuloju
Ofuloju is one of the long standing food taken by the Yoruba people. It has been in existence since a long time ago and still has relevance in this modern day time. It is highly rich in protein as it is made from beans. Unlike moin moin, the ground beans is not mixed with spices or any condiments. Rather, it is served into the special leaves used for that purpose and cooked. Ofuloju is usually served with fried pepper and taken with pap. It is generally believe that some gods of the Yoruba people take delight in this delicacy. In addition, more than any other food, ofuloju is regarded as a special food for the ‘elders’.
9. Ikokore
Ikokore is a popular dish mostly consumed by the Ijebu people; a subgroup of the Yoruba ethnic group. It is also popular among the whole Yoruba tribe but considered the traditional meal of the Ijebu people. It is basically water yam pottage. Most people usually add a lot of pepper to their ikokore, so if you do not like spicy meals, then you should stay away from ikokore. It is usually prepared with grated water yam and garnished with lots of tasty fishes and palm oil.
10. Ewa Agoyin
Ewa agoyin is a staple diet of the Yoruba people made from overcooked beans. The cook ensures the beans is cooked until it forms a mushy paste, before finally squashing it. The meal is taken with a specially cooked sauce filled with pieces of fish and meat. Ewa agoyin is best enjoyed with bread if you are seeking genuine pleasure from the meal. It is very popular in most South West states but more prominent in Lagos and accepted even by non-Yoruba people.