YORUBA

RECIPES

BEAN
AKARA
INGREDIENT
Serves 4 to 6 people
• 2-cups African Beans or Black Eyed Peas
• One – egg
• One - maggi cub
• One - habanero pepper (very hot)
• 1-½ cups of vegetable oil
• 1/3 - cup of onions
• ½ - teaspoon of salt (optional)

METHOD
First, soak beans in hot water for 20 minutes for (African Beans)or 3-
hours for Black Eyed Peas.
Next, after beans have soaked, remove the shells by gathering a
handful of beans in both hands and rubbing them together very
briskly. Continue to rinse beans with water to remove the fallen off
shells as you continue to rub off the shell of the beans. After you are
done, the beans should be nice and white with all the shells removed.

This part is very time consuming and can take 30 to 45 minutes to

complete. But it’s well worth the wait.

Next, grind the beans 2-cups at a time very smoothly and creamy in
blender using 1/2 - cup of water. Pour grounded mixture into medium
size bowl. You should end up with 4-1/2 cups of beans total. When you
reach the last portion of beans to grind (1/2) cup, still use the 1/2 cup
of water to grind because the revious bean mixture should be very
thick and is still probably sticking to the sides of the blender. Mixture
should look very white and thick in texture.

Next, add to bean mixture 1-crumbled maggi cube.

Next, cut 1/3 cup of chopped onions.
Next, remove the seeds and cut one habanero pepper very small.
Next, add the cut onions, salt and habanero pepper to bean mixture
and stir well.
Next, add ½ an egg to mixture and stir well.
Next, heat 1-½ -cups of vegetable oil in a medium pan or skillet on
medium high.
Next, when oil is hot, spoon or pour mixture like small pancakes into
hot oil. Mixture should be ½ inch a part from each other. You should
be able to spoon in at least four to six large spoons full of mixture at a
time.

Finally, spooned mixture should cook for 5 minutes one each side or
until golden brown. Before turning the mixture to brown on the other
side, gently and lightly dab some of the remaining egg on top of the
uncooked side before flipping to the other side.

Tip: Akara can be eaten at breakfast time or as an appetizer or snack.

ENJOY!!

OLELE/MOI-MOI/MOIN-MOIN
INGREDIENTS
Moyin-Moyin (also called Moin-Moin, Moi-Moi, Moimoi), a sort of savory
bean pudding, is a unique and delicious way to prepare black-eyed
peas or other beans. The traditional way to cook Moyin-Moyin is to
wrap it in leaves (such as banana leaves) and steam it. In modern
Africa it is often cooked in empty tin cans, but it can also be made in
muffin pans (muffin tins). There are many variations of Moyin-Moyin.
Skip all the optional ingredients to make a simple version; include one
or more of the optional ingredients to make fancy Moyin-Moyin. Also
see the Akara recipe.

What you need

• two to three cups dried cowpeas (black-eyed peas) or similar

• one tablespoon dried shrimp powder
• one or two tomatoes, (peeled if desired), chopped -- or -- a
similar amount of canned tomatoes -- or -- two tablespoons of canned
tomato paste
• one or two onions, chopped
• salt and black pepper to taste
• chile pepper, chopped, to taste
• cayenne pepper or red pepper, to taste
• oil to grease muffin tin
• Optional Ingredients (a cup of one or more of the following):
• cooked shrimp, chopped
• cooked carrots, finely chopped
• cooked peas
• sweet green or red pepper (bell pepper)
• hard-boiled egg
• dried, salted, or smoked fish; washed, cleaned and torn into
small pieces
• dried shrimp or prawns, washed and crushed
• canned sardines
• leftover cooked meat, cut into small pieces
• dried or smoked meat, torn into small pieces
• canned corned beef

METHOD
Clean the black-eyed peas in water in a large pot. Cover them with
boiling water and soak them for at least an hour or overnight. After
soaking them, rub them together between your hands to remove the
skins. Rinse to wash away the skins and any other debris. Drain them
in a colander. If the beans have soaked only a short time, they may be
cooked in water over a low heat until they are partially tender.

Crush, grind, or mash the black-eyed peas into a thick paste. Slowly
add enough water to form a smooth, thick paste. Beat with a wire
whisk or wooden spoon for a few minutes. A tablespoon of oil may be
added. In a separate container combine all other ingredients and crush
and stir them together until they are thoroughly mixed. Add the other
ingredients to the black-eyed pea paste and stir to make a smooth
mixture.

Grease the muffin pans (or tin cans). Scoop the Moyin-Moyin mixture
into your pans (or cans), allowing some room for it to rise while
cooking. Place the pans (or cans) in a baking dish partially filled with
water. Bake in a medium-hot oven for about a half-hour. Moyin-Moyin
in tin cans can also be steamed in a large covered pot on a stove.
Check for doneness with a toothpick or sharp knife, as one would for a
cake.

Alternate cooking method: Wrap the Moyin-Moyin mixture in banana

leaves or aluminum foil to make small packets. Cook the packets by
steaming them in a large pot, using a rack to keep them out of the
water.
May be served hot or at room temperature.
ALAPA
INGREDIENTS (for six people)
• 1 large tin of beans,
• Desert spoonful of ground pepper,
• ½ large onion,
• 1 small tin of roasted egusi,
• salt to taste,
• ½ large tin of water

METHOD
1. Soak the beans, remove the skins and grind,
2. Put them in a basin.
3. grind egusi,pepper and onion, mix all together.
4. Add salt and water.
5. Put some water on the fire with small stick across the inside of the pot.
6. Put the mixture in the leaves and fold up.
7. Put the folded leave in the pot and cover up.
8. When cooked, remove leaves and serve.
EWA (1st and 2nd Methods)

INGREDIENTS (For 6 people)

• 2 basins of beans,
• Ground Pepper,
• ½ large onion,
• 1 large tin of palm oil,
• Salt to taste

METHOD I
Picked and washed boiled beans served with ata sauce. made of ground
pepper,onions,salt and palm oil

METHOD II
Picked, washed beans boiled. When cooked, the ground pepper, onions and
oil added to the boiled beans and same cooked together on the fire. Fish
could be added to improve the flavouring.

METHOD III
EWA ADALU

INGREDIENTS (For 6 people)

• 2 basins of beans,
• 1 small tin of corn,
• 2 Dessert spoonful of ground pepper,
• ½ large onion,
• 1 Dessertspoonful of salt
• 1arge tin of palm oil,ororo (groundnut oil) or egusi oil

METHOD
1. Boil the corn in a pot.
2. When the corn is soft,wash the beans thoroughly and add to the
corn.
3. Add salt and more water.
4. When water is nearl dried up and the beans are done,add the
ground and cut onions and pepper.
5. Cover and stir well after 5 minutes,remove and serve in a dish

EWA-EBE

INGREDIENTS
• 3 lumps yam (moderate size about 3 kilo)
•
• 2 tins of beans2 middle dry fish
• 2 teacupfuls of palm oil
• salt to taste
• small pepper to taste

METHOD
1. Clean the beans and put in a pot of fire to cook .
2. Peel yams, cut in square or round shape.
3. Put the pieces in a pot on the fire with the beans , adding salt
and oil.
4. While cooking, grind the ingredients,
5. When the yam is boiled, add the ground ingredients, with the
fish.
6. Add the remaining salt and oil, cook for a time,stiring till it is
done.
7. Serve hot.
EKURU

INGREDIENTS
• 1 ½ kilo of beans
• j2 Dessert spoonfuls of dry pepper
• ½ large onion
• salt to taste
• small piece of kaun
• 1/3 small tin of oil
METHOD
1. Soak the beans, remove the skins and grind,
2. Put them in a basin.
3. Grind, add kaun, salt and water.
4. Mix well.
5. Fold mixture in leaves
6. Put some water on the fire with small stick across the inside of the pot.
7. Put the mixture in the leaves and fold up.
8. Put the folded leave in the pot and cover up.
9. When cooked, remove the Ekuru from leaves and mash together.
10. Fry ata after you had grind the pepper and onion, put the oil in a sauce pan and
some salt and put the mixture on fire until it boils and stirred until cooked
11. Mix in the mashed Ekuru.
12. Serve with cold Eko
AKARA EGGS
(For 6 people)
INGREDIENTS
• 6 pieces of eggs
• 2-cups African Beans or Black Eyed Peas
• One - maggi cub
• One - habanero pepper (very hot)
• 1-½ cups of vegetable oil
• 1/3 - cup of onions
• ½ - teaspoon of salt (optional)

METHOD
1. Prepare Akara mixture, being careful not to make it too thin by First,
soaking the beans in hot water for 20 minutes for (African
Beans)or 3- hours for Black Eyed Peas.
Next, after beans have soaked, remove the shells by gathering a
handful of beans in both hands and rubbing them together very
briskly. Continue to rinse beans with water to remove the fallen
off shells as you continue to rub off the shell of the beans. After
you are done, the beans should be nice and white with all the
shells removed..
2. Boil eggs hard, and remove the shell.
3. Oil a large spoon and fill with the mixture.
4. Place the egg in this and cover well.
5. Gently remove it with a knife into the cooking oil.
6. When cooked cut in halves and serve.
OBE EFO ELEGUSI

INGREDIENTS QUANTITIES

Beef 8 medium pieces

Stockfish head 1 medium head
Smoked fish 1 medium size
Shoko leaves 1 medium bunch
Fresh pepper (ground) 4 large size
Fresh tomatoes (ground) 4 large size
Tatashe (ground) 4 large size
Onion (ground) 1 large size
Egusi (ground) 1½ cups
Maggi Super Onion Spices (Tablet) 1
Iru 1 small wrap
Water 1½ litres
Salt to taste.

METHOD
- Wash and season the meat, and stockfish head with Onion, Maggi
cubes, salt and pepper then steam till water dries up. Add one litre of
water and continue cooking.
- Pick, wash, cut the Shoko leaves and blanch slightly then set aside.
- Wash and bone the fish.
- Heat the palm oil, and then add ground fresh tomatoes, onion,
pepper, and tatashe. Fry for about 5-10 minutes.
- Add the stockfish, smoked fish and water or meat stock.
- Allow to cook for about 5 minutes.
- Add ground Egusi. Boil without stirring for about 10 minutes.
- Add water.
- Continue boiling for 8-10 minutes. Add iru, Maggi Super Onion
- Spices. Stir.
- Simmer for about 2 minutes, and add salt to taste.
- Then add shoko leaves, and allow to simmer for another few
minutes.
- Remove from heat and serve
DUNDU

INGREDIENTS:
Yam - 0.5kg (for a serving of 3 adults)
Palm oil - about 2ml, which is one tablespoonful
Salt to taste
Three medium sized eggs
Chopped onions
Fresh, tomatoes, chopped.
Fresh pepper, chopped.
tomato puree, small quantity.

METHOD
Step 1: Peel the yam tuber. Cut it up into giant chip sizes (like potato
chips for a giant).
Step 2: Rinse the pieces twice and put in a pot. Pour water and boil
until tender.
Step 3: When tender, drain in a colander, and blot away any drops
from the pieces.
Step 4: Get a bowl and break the eggs into it, and whip them up until
frothy.
Step 5: Add a bit of salt to the whipped egg, and place in a wider bowl.
Now dip each chip of the yam in the egg mixture and roll it until it is
covered completely by the egg mixture.
Step 6: Place a frying pan on low heat and add vegetable oil. Fry the
yam chips, turning them when the egg is fried solid, and ensuring that
it does not burn.
Step 7: Remove the fried yam pieces from the oil.
Step 8: Mix the tomato puree, chopped onions, chopped pepper,
chopped tomatoes in a bowl.
Step 9: Use a spoon to gather any wayward bits of fried egg that
might remain in the hot oil. Add the tomato mixture to the oil, and stir
fry until tender.
Step 10: Add salt to taste. Add powder pepper to taste as well.
Serving: Place the fried yam chips in a platter. Place the tomato sauce
in a bowl.
IKOKORE/IFOKORE

INGREDIENTS
1. Water Yam
2. Palm Oil
3. Dried and Fresh Crayfish
4. Salt
5. Seasoning
6. Already cooked meat and diced
7. Smoked Fish
8. Chiili pepper
METHOD
1. You have to use the correct specie of yam, known popularly as
water yam, scientific name is Dioscorea alata . Known as white yam in
some places like Asia.

2. Cut up and grate, be careful though cos it has the reputation of

being itchy.
3. To cook, put a little quantity in the pot, and add some water,
gradually put in the grated yam in a folding manner to incorporate
some air
4. Add all your ingredients and cook for bout 40 mins and stir
occasionally, Pls use a non-stick pot
5. Use the quantity of spices your taste buds can accommodate

6. Ready to grub!
OJOJO
INGREDIENTS
• 1 yam
• 2/3 tin of fresh pepper
• 1 large onion
• salt to taste
• 2 large tins of palm oil or any kind of oil.
• Some large pepper

METHOD
1. Peel the yam, wash and grate it, put it in a basin or bowl.
2. Grind the small pepper cut half of the large pepper and onions
into small pieces and grind the rest.
3. Add salt to the grated yam and mix well.
4. Mix in all other ingredients and fry in small balls in the hot oil.
5. Serve hot with cold Eko (Agidi) (White Corn Pudding)

AKARA AWON

INGREDIENTS
• 4 Okra
• 1 yam
• 2/3 tin of fresh pepper
• 1 large onion
• salt to taste
• 2 large tins of palm oil or any kind of oil.
• Some large pepper

METHOD
6. Peel the yam, wash and grate it,put it in a basin or bowl.
7. Grind the small pepper cut half of the large pepper and onions
into small pieces and grind the rest.
8. Add salt to the grated yam.
9. Grind Okro and mix with the grated yam and grinded pepper.
10. Fry in hot oil.
11. Serve with cold Eko.

YAM BALLS
INGREDIENTS
• 1 yam
• 4 eggs
• 1 large onion
• salt to taste
• 2 large tins of ororo

METHOD
1. Peel the yam, cut it into pieces and wash thoroughly.
2. Cook in a pot of salty water, have ready a mortar and pestle, put
in the yam a piece at a time and gentle beat it.
3. After beating ,put it in a bowl, meanwhile cut the onion into
small piece and beat the eggs, mix all together and make into
balls, while doing this put the frying pot with oil on the fire.
4. When the oil is quite hot, put the balls in one by one and when
quite brown, remove and serve

YAM FLOUR-ELUBO
INGREDIENTS
• White Yam

METHOD
1. Peel and slice yam thinly (5mm thick),wash thoroughly and
leave to soak in a bowl of boiling water until the water is cold.
2. Remove, and dry in the sun.
3. Beat and sift.

• AMALA AND EWEDU

INGREDIENTS

• gbodo [yam flour]

 • water
• ewedu leaves
• salt.

METHOD

1. put some water in the pot and allow to boil

2. when boiling add your yam flour
as you are adding this, make sure you turn at the same time
with a ladle so that it doesn't come out with lumps.
3. when it is well coagulated add some warm water, depending on
how soft you want it be and cover to simmer for some minutes.
after this turn it together properly.
4. please serve hot so as to enjoy it.

EWEDU
1. The leafs need to be chopped properly.
by using a blender to blend or
chopping board and knife or broom.
Any method u choose to use is okay.
2. Place a little quantity of water in pot and place on burner
3. Add kanhun [potassium] and allow to melt in water before
adding your chopped or blended ewedu leafs. NOTE: the potassium
makes it soft and make sure you add very little quantity of it.
4. Add the leafs and stir until it softens and well thicken. by now it
will start pulling add salt to taste and its ready.
5. Serve with amala and any stew of your choice
ABALA

INGREDIENTS
• ¼ bag of rice
• 1 large n of oil
• 4 tablespoonfuls of small pepper
• Salt to taste
• 1 ½ large onions
• 1 large tin full of shrimps

METHOD
1. Soak the rice for ½ hour, take it out of the water, air it for 10
minutes,
2. Put it in a mortar, beat and sift it.
3. Put a pan or pot on the fire with some water in it.
4. When it boils, add the sifted rice little by little and stir it with a
stick until it is quite smooth.
5. When it is done, put in the ground pepper and onions and half
of a large pepper and onions which had been cut into pieces.
6. Stir together, and then add the shrimps (grind if liked),and palm
oil and some salt, then remove it.
7. Put some water on the fire with small stick across the inside of the pot.
8. Put mixture in leaves fold up and put it in the pot one by one
and cover with leaves and a lid.
9. When it is done, remove the leaves and serve.
RICE BALLS (Savoury or Sweet)

INGREDIENTS
• Rice
• Egg
• Flour
• Coconut oil
• Sugar
• Grated Coconut

METHOD
1. Boil rice well-a little overcooked does not matter.
2. Let it cool and put it into a basin.
3. Make a hole in the centre and add one egg to bind it.
4. If too damp, add a little flour.
5. Make into balls, and dry it in hot oil.

For Savoury Rice Balls, use onions, fish, meat or tomato can be added.
For Sweet Rice Balls, sugar, grated coconut, etc may be added.
Fried in Hot coconut oil is very good.
 OFADA RICE
Ofada Rice is the short, robust and brown rice planted mostly in Ogun
State
and some other states in western Nigeria. It is identified with brown
stripes because it is unpolished.

When cooked, it emits the unique Ofada Rice aroma that is often the
first attraction.

Ofada Rice is very different from other rice. It is unpolished rice , and
non-genetically modified.

INGREDIENTS

Ofada rice
Sauce
1. dry or smoked fish
2. tomatoes
3. pepper
4. tatashe
5. shongbo
6. onions
7. red oil
8. meat
9. stock fisk
10. ponmo

METHOD
its a kind of locally made stew you blend the tomatoes with
your hand or grater
SOUPS,STEWS AND SAUCE

FRIED ATA SAUCE

INGREDIENTS

• ½ large onion
• 2 Dessertspoonfuls of small dry pepper
• 12 large pepper
• Salt to taste
• 1 large tin of oil

METHOD
1. Grind the pepper and onion.
2. Put oil in a saucspan or pot ,add carefullythe ingredients and
some salt.
3. P-ut on the fire until it boils,stir until cooked.

N.B. Care must be taken that mixture does not burn.

GBURE SOUP

INGREDIENTS
• 1 bowl of Gbure
• 1 large tin of egusi
• 1 ½ dessertfuls of ground pepper
• 1 dessertspoonful of Iru (locust beans)
• Salt to taste
• 1 large onion
• 1 small tin of oil

METHOD
1. Pick Gbure carefully, cut it into small pieces, rub it in the water
to remove slime, rinse thrice and put in a basin.
2. Put a pot on the fire with some water in it, add the ground
pepper,iru and onions.
3. When it boils, add the ground egusi in which salt has been
mixed, and palm oil.
4. Cover for 2 minutes then stir.
5. After another 10 minutes, add Gbure stirring it with a large
spoon.
6. Cover it and cook over a slow fire.
7. Remove when cooked.
8. Serve with Alapa soup and iyan or cold eko.
ALAPA SOUP

INGREDIENTS
• 12 pieces of meat.
• 1 tablespoonful of dry pepper.
• ½ large tin of oil.
• ½ tin of tomatoes
• Salt to taste
• ½ large onion
• 10 large fresh pepper

METHOD
1. Wash the meat thoroughly.
2. Put it in the pot, add the salt, cover it and put it on the fire.
3. When it is dry, add the ingredients that have been grounded,i.e.
all the small pepper, half of the onion and large pepper, cut the
remainder of the onion and large pepper and put all in, add two
small tins of water and the oil and cover it; when it is done,
remove it.
4. Serve with all other kinds of soup
EEYO OR EWEDU SOUP

INGREDIENTS
• 2 basins of picked EEyo
• 1 ½ basins of water
• 1dessertspoonful of ground pepper
• 1 dessertspoonful of iru
• 1 teaspoonful of kanun
• Shrimps
• Salt to taste
• 1 dessertspoonful of oil

METHOD
1. Pick eeyo which has already been washed,cut it up into small
pieces.
2. Put the ground pepper and iru in the pot,mix with the
water,when it boils add kanun and the eeyo;
3. Stir .
4. When the leaves are done,add the ground shrimps,the salt and
the palm oil.
5. Stir and remove.
 6. Serve with Oka,Amala and Alapa Stew.
7.
APON SOUP

INGREDIENTS
• 1 large tin of Apon.
• 1 dessertspoonful of iru
• 12 pieces of meat
• 1 ½ tablespoonfuls of pepper
• ¼ large onion
• Salt to taste
• 2 ½ large tins of oil
• Small tin of egusi
• Some fish or shrimps if desired

METHOD
1. Grind the Apon with either some salt or some of the palm oil.
2. Wash the meat; put it in a cooking pot or saucepan; add some
salt, cover it and put it on the fire.
3. When the meat is nearly dry add the ingredients with six large
tins of water and part of the oil.
4. Cover it again.
5. Put the ground Apon in a little cooking pot, add rest of the oil,
put it on fire.
6. Keep stirring until the Apon melts then remove it.
7. When the meat is quite soft, add the apon.
8. When it begins to bubble, add the ground egusi and fish which
has been already mixed with salt.
9. Stir it; after 5 minutes, remove it
10. serve with Oka/Amala
EFO RIRO

INGREDIENTS
• Pepper
• Tomatoes
• Onion
• Palm Oil
• Salt
• Maggi
• Spinach

METHOD
1. ground the pepper (2 tomatoes, 1 bell pepper, ata rodo,
onion)

2. put the pepper in a pot, then put some epo(palm oil)

3. put some salt and magi

4. cook that for about 15 min or until done

5. put the spinach inside

6. cook it for 10 minutes

GBEGIRI (BEANS SOUP)

INGREDIENTS
beans(major)
prawn powder
maggie(taste thing)
salt
palm oil
capsicum(red one) it's hot!!!!! so use 2 pieces only)
curry powder
onion (blend)
iru(a brown smelly beans)

METHOD
Peel desired quantity of beans like moimoi or akara.

Boil until it's mashy as in very very soft.

Remove from fire and allow to cool.

Pour your cooked beans into your blender and blend or use
clean broom to mash the beans like that used for ewedu.

Pour red oil on fire and bleach slightly.

Slice onions into the oil.

Pour your bean paste into the oil and heat.

Add your conduments i.e crayfish, knorr cubes, salt, ogiri, iru,
dried fish(optional), dried pepper or blended fresh pepper.

Heat for some minutes.

Your gbegiri is ready.

COTTON SEEDS SOUP
a.k.a. koro owu soup
INGREDIENTS
cotton seeds (remove shaft)
Onions
peppers
Tomatoes
Palm oil
Maggi
Salt
Meat
Fish
Spice leaves (efiri-one with big leaves)

METHOD

1-use a small tray to blow the cotton seeds- to remove dirt

2-Wash the cotton seeds
3-wash the onions, peppers and tomatoes
4 -Add 2 and 3 together in a bowl, and Grind them together
preferrably using a grinding machine
6- Pour the grinded stuff into a pot, put on fire, then add all
the ingredients-maggi, salt, oil, washed fish & meat excluding
the leaves.
7. Cook for some minutes.
8. After say about 20-30minutes, add the leaves (preferably do
not slice the leaves)
Add enough water(since the soup is always thick).

Serve with any solid food- ???gari(eba),fufu etc

Also goes with rice

CORN AND CASSAVA

OGI
INGREDIENTS

METHOD

EKO

INGREDIENTS
METHOD

GUGURU (POP CORN)

INGREDIENTS
METHOD

OJOJO

INGREDIENTS
1 kg freshwater yam, peeled and grated
1 tbsp chilli paste
1 small onion, chopped
salt and black pepper, to taste
oil for deep frying
1 Maggi (or stock) cube
300g fresh prawns, shelled and roughly chopped

METHOD
Add the yam to a bowl and beat-in the chilli paste and the chopped
onion. Season with salt and black pepper then add the Maggi cube and
the prawns.
Place oil in a wok to a depth of about 4cm. Heat the oil until almost
smoking then scoop up a heaped tablespoon of the yam mixture and
add to the oil. Add more of the yam mixture (but don't add more than
six at a time). Fry until the yams are soft and slightly crisp. Remove
with a slotted spoon, drain and serve with piri-piri sauce.

SAPALA
INGREDIENTS

METHOD
EGGS IN EFO SOUP

INGREDIENTS

METHOD
DODO

INGREDIENTS
METHOD
YORUBA PASTRY

INGREDIENTS

METHOD
ROBO
INGREDIENTS

METHOD
COCONUT ICE
INGREDIENTS

METHOD
KAYAN
INGREDIENTS

METHOD
GURUDI
INGREDIENTS

METHOD
BOLI AND EPA

INGREDIENTS
Plantain
Palm Oil
Ground Nut

METHOD
Coat plantain in oil very lightly, just so it doesn't stick to the pan.

Place on a baking tray and roast in oven (alternatively you can roast
on the barbecue).

Keep turning till all sides are brown and caramelized.

Grab a handful of epa nuts and enjoy

AaDUN

INGREDIENTS
350g dried maize (corn)
Salt, to taste
100ml red palm oil
50g dried piri-piri chillies
banana leaf or greaseproof paper
finely-chopped onion

METHOD
Add the dried corn to a lightly greased baking tray and place in an
oven pre-heated to 150°C. Cook for about 20 minutes, or until the
kernels are nicely browned. Allow to cool then place in a spice or
coffee grinder
along with the piri-piri chillies and render to a powder. Add the onion
to the mix and render to a paste. Transfer to a bowl, mix-in the palm
oil and season to taste. Serve on banana leaves or greaseproof paper
(there should be more than enough for 4 people).
YORUBA ROCK BUNS
INGREDIENTS

METHOD
FLOURS
INGREDIENTS

METHOD
CORN FLOUR
INGREDIENTS

METHOD
YAM FLOUR
INGREDIENTS

METHOD
PLANTAIN FLOUR
INGREDIENTS

METHOD
BEANS FLOUR

INGREDIENTS

METHOD
RICE FLOUR
INGREDIENTS

METHOD
ENGLISH NAMES FOR INGREDIENTS
USED IN NIGERIAN CUISINE

Afang / Ukazi leaves (gnetum African)

Dark green Shiny foliage of the creeping afang plant cultivated
mostly in Calabar and Igbo land are used a great deal in the
cooking of these regions. It can be bought ready shredded from
African food stores.

Atama leaves / Beletientien

This is an annual Herb cultivated in the delta areas. It smells
and taste like tarragon; usually used fresh or dried in Banga
soup. Use dried leaves sparingly as flavor is more intense.
Readily available from African food stores.

Avocado (persea Americana)

Tropical fruit with thick warty skin usually greenish or purplish
in color. The edible flesh inside surrounds a large oval shape
seed. It is light yellow and soft when ripe. Avocados can be
eaten on its own or cut in half and filled with cooked seafood
(Avocado and prawn cocktail).

Beans or Cowpeas
Black-eye beans or Brown beans have become indispensable in
Nigeria cuisine because of it versatility in use. It requires
overnight soaking before use for dishes like Akara Moin-mom
and Gbegiri soup.

Banana
This is one of the most important food crops in Nigeria. Widely
eaten on it's own or in fruit salads they make a good substitute
for plantains. The leaves are usually used for wrapping foods
such as Anyan-Ekpang or Ebiripo for steaming. Baking foil or
greased parchment paper make adequate substitute but do not
add the delicate flavour that banana leaves give.

Bitterleaf
A leafy green vegetable that is widely used in soups like Egusi
for its bitter but sweet flavor. The fresh leaves is prepared like
spinach and washed with salt; rubbing and squeezing to
remove some of the bitterness before use. Can be bought fresh
or ready washed and air-dried.

Several species of Vernonia, including V. calvoana, V.

amygdalina, and V. colorata, are eaten as leaf vegetables.
Common names for these species include bitterleaf, ewuro,
ndole and onugbu. They are common in most West African and
Central African countries.
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Chilli Peppers
Chilli peppers are the fruit of Capsicum Frutescens plant with
red orange or yellow pods which are very hot rich in Vitamin A
& C and widely used in Nigerian cooking. While the flavor in the
chilli lies in the flesh and skins much of the heat potency rests
in the seeds and veins which can be removed. Green chillies are
a lot hotter than the red ones. The active chemical con stituent
is capiasin renowned for stimulating digestive process and
helping to relieve heat fatigue in hot climates by inducing
perspiration.

Breadfruit
These are large green fruits which hang like lanterns from
tress. Only edible when cooked and taste like boiled potatoes.
It could also be fried as crisp.

Cassava (Manihot esculenta)

Cassava is a tropical vegetable with a long tu berous root and
dull green palmate leaves. Mature tubers have brown mottled
skin with a white fibrous flesh. It can be cooked and eaten with
coconut (Eberebe); but mostly used for making Gad (Cassava
grains) and Fufu. Used as accompaniment to soups and stews.
It can be bought ready made as gaff or cassava flour (Fufu).

Cocoyam
Cocoyams are similar to large potatoes usually with a fibrous
skin. In Nigeria the plant is grown for both it's tubers and
leaves. The young and tender leaves are used in preparing
Ekpang Nkukwo (cocoa-yam pottage). Spinach leaves make
adequate substitute. These tubers can also be boiled roasted or
fried.

Corn / Maize
Sweet corn or maize as it is commonly known is grown
throughout Nigeria as a food source. The plant grows to a
height of about seven feet. When fully matured the swollen
fruits are called cobs and it is these which are picked and used
for food. The cobs can be boiled roasted or cooked with beans
as a main course. A number of by products are obtained from
the grains including Ogi (corn-starch) and corn oil which is low
in saturates and cholesterol.
Crayfish
Smoked dried prawns or shrimps used for flavoring soups and
savory dishes. Usually sold whole or grinded.

Egusi (cirullus colocynthis) melon seeds

Seed of the African melon fruit used in preparing Egusi soup.
Should be grinded before use. Can be oily but adds a nutty
flavor to the soup.

Ewedu (corchorus olitorius)

Shiny green leave vegetable rich in Vitamins A C & D. Use in
making sauces to accompany stews and enjoyed for its
mucilaginous or viscous properties. Sold fresh or dried.

also known as jute.

Elubo
Dried powdered yam flour for making amala (cooked yam flour
pudding).

Fufu
Fermented cassava dough usually served cooked to accompany
soups.

Garden eggs (solanum melongena)

Also knows as African eggplant a member of the aubergine
family. A round shiny green and yellow fruit with a slightly
bitter taste. Garden eggs are eaten raw as a fruit or diced and
added to stews.

Groundnut (Arachis hypogaea)

Like a set of twins groundnut mature together in light coloured
shells which are flaky and easy to break. Grown profusely in
Northern Nigeria the seeds are harvested for their oil and
protein. They can be eaten raw boiled roasted and pureed for
making groundnut soup. Groundnut oil is used for cooking.

Iru (locust bean) parkia biglobosa

Fermented locust or black beans. They have a slightly salty
taste and a pungent smell. They are used as seasoning in
soups. Usually sold fresh or dried packed

Kaun (Rock salt) potash

Usually added to food especially pulses during cooking for
faster tenderisation and to increase the viscosity in Okro and
Ewedu sauce. Also used for emulsifying oil and water in some
traditional soups.

Mango (mangifera indica)

This kidney shaped fruit is pinkish or yellowish in colour. When
fully ripe it is lusciously sweet and succulent with the golden
flesh. Mango is common in fruit platters and salad.

Millet (pennisetum)
Tiny yellow grains obtained from plant that looks like bull
rushes with a maize like stalk. Grows widely in Northern
Nigeria and used mostly for porridge and gruel.

Okro (lady fingers)

These vegetables are curved seed pod up to 9 inches Long they
are usually eaten cooked in soup and salads.

Apon (ogbono Seed)Irvingia gabonensis

This seeds are obtained from the nuts of the African mango
bush and air dried in the sun. It has a subtle aromatic flavor
and it's very mucilaginous when cooked. Can be bought whole
or powdered.

Pawpaw (Carica papaya)

This is a fruit of woody herbaceous plant that looks like a tree.
It is eaten ripe (yellow or orange in color) in fruit salads or
stuffed for starters or main course.

Plantain
A large member of the banana family plantain is less sweet
than banana and is more versatile in use. It is often boiled
toasted or fried and served with meat stews because the tissue
has a starchy taste than sweet banana. It is best cooked with
plenty of spices onions tomatoes and peppers (plantain
pottage).

Ugwu (Pumpkin leaves) telfairi occidentallis

These trailing green leaves of the pumpkin plant rich in
minerals and vitamins. Use in various soup preparations It is
the chief ingredient in cooking Edikang Ikong soup. Fresh
spinach can be used as substitute in any recipe if not available.
Pumpkin seeds can also be eaten.
Utazi leaves (crongromena ratifolia)
This is a bitter tasting pale green leaf usually used for
flavouring pepper soup. Very sparingly used. It can also be
used as a substitute for bitter leaves.

Uzouza leaves or Ikong Etinkinrin

This sweet smelling aromatic and spicy pale green leaf
vegetable is also used for flavoring soups especially (Ibaba
soup).

Yam (Dioscorea sp)

The plant grows as a vine to height of six to eight feet. The
edible tubers comes in various shapes and sizes; usually dark
brown in color and hairy to the touch. The flesh is white or
yellow and when cooked it has a pleasant flavor when cooked
rather like potato. It is harvested in dry season with a gig feast
known as Yam Festival in Igbo land. Yam still forms the staple
diet of a large number of people in Nigeria. It is cooked in
different ways including boiled roasted and fried. When
pounded it is served as accompaniment to soups and stews.

Sorghum
Also known as guinea corn sorghum is cultivated mainly in
Northern Nigeria. Used for porridge or pap (gruel).

Snail
These are large forest creatures covered with a hard shell.
Taste rubbery when overcooked it is rather an acquired taste.

Oils
From a health stand point fats and oils are either saturated or
unsaturated. Saturated oils such as butter coconut and palm oil
are known to in crease the amount of cholesterol carried in the
blood but since regional cuisine is characterized by the type of
oil used lesser quantities or half the amount in a given recipe
could always be used.

Groundnut oil
This is used for frying and also added to stews and other
savory dishes. It has a pleasant and unobtrusive taste;
favorable in making mayonnaise and could be heated to a high
temperature without burning.
Corn oil
This oil pressed from the germ of germ of maize (corn) is high
in poly unsaturated and low in cholesterol. It is used the same
way as groundnut oil. It can also be heated to a high
temperature without burning.

Palm oil
This rather tasty and nutty thick and waxy rustic red colored oil
is extracted from the flesh of the oil-palm nut fruits. It is
widely used in Nigerian cooking especially in the traditional
soups and stews for color and taste but usually in small
quantity as it is high in saturates.

Water leaf (talilum triangulare)

This is the most widely used of all green leaf vegetables. It is
rich in iron calcium and vitamin A and C and it is best eaten
lightly cooked in soups and stews. spinach can be used in
recipes calling for waterleaf.

Kuka leaves
Leaves of the baobab tree usually sold dried in powder form
and used for Kuka soup.

IGBO (garden egg leaves) solanum manocarpum

The young leaves of the garden egg plant. African Aubergines
can be eaten raw in salads or cooked in stews.

Soko (celosia argentea)

This green leaf vegetable is much preferred in the making of
Efo-riro. It taste like spinach.

Tete (celosia viddis)

This green is a close relative to Soko and is used
interchangeable or in combination with it. It is widely grown in
Western Nigeria.