A FOOD TRADITION

Yoruba Cuisine

Yoruba cuisine is associated primarily with southwestern Nigeria and connected Yoruba communities in neighboring parts of West Africa. It commonly combines yam, cassava, plantain, rice, beans and maize with leafy vegetables, peppers, onions, palm oil and fermented seasonings. Soups and stews are often cooked slowly, while tubers may be boiled, pounded or fried into accompaniments. Recognizable examples include ewedu with amala, egusi soup and ofada rice served with ayamase sauce. The tradition includes substantial local variation between inland farming areas and lagoon or coastal communities, so these dishes represent a broad culinary family rather than a single uniform menu.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.