Yoruba Cuisine
Yoruba cuisine is the cuisine of the Yoruba people, mainly in southwestern Nigeria.
Lagos is a cultural center.
Modern sakara music is based on traditional Yoruba music, using traditional instruments like sakara drum.
Ingredients
Sorghum was historically a staple food, though corn is probably most common now.
Cowpea was first domesticated in the region or nearby. It is widely used. Common varieties include black-eyed pea and honey bean or brown bean.
Yam is an important traditional crop, though cassava may be more common today. Water yam is sometimes used.
Red onion is commonly used.
While not native, tomatoes and chiles are popular. Bell pepper and habanera are common.
Plantain was first domesticated in western Africa hundreds or thousands of years ago. It is common in Yoruba cuisine.
Oil palm is native to the region. Its oil is used in Yoruba cooking.
Garden egg, similar to eggplant, is common.
White star apple, or agbalumo, is a native fruit.
Another native fruit is velvet tamarind, or awin.
Dried shrimp, called crayfish, is popular.
Fish is used fresh, smoked, and dried.
Goat is a popular meat.
Dishes
- ogi / akamu: porridge made from fermented sorghum or other grain
- amala: boiled powdered yam
- iyan: boiled and mashed yam or similar ingredient; similar to fufu
- moin-moin / moi-moi: steamed or boiled cowpea or brown bean pudding
- akara(àkàrà): cowpea fritters
- dodo: fried plantain
- gbegiri: cowpea soup, often served with amala or iyan
- agoyin stew(ewa agoyin): mashed cowpea stew
- ewedu: jute leaf soup
- efo riro: vegetable soup, generally with fish or meat
