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
!-" cups of vegetable oil
!#$ - cup of onions
" - teaspoon of salt (optional
METHOD
%irst& soak beans in hot 'ater for 2( minutes for (African Beansor $-
hours for Black Eyed Peas)
*e+t& after beans have soaked& remove the shells by gathering a
handful of beans in both hands and rubbing them together very
briskly) ,ontinue to rinse beans 'ith 'ater 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 'hite 'ith all the shells removed)
-his part is very time consuming and can take $( to ./ minutes to
complete) But it0s 'ell 'orth the 'ait)
*e+t& grind the beans 2-cups at a time very smoothly and creamy in
blender using !#2 - cup of 'ater) Pour grounded mi+ture into medium
si1e bo'l) 2ou should end up 'ith .-!#2 cups of beans total) 3hen you
reach the last portion of beans to grind (!#2 cup& still use the !#2 cup
of 'ater to grind because the revious bean mi+ture should be very
thick and is still probably sticking to the sides of the blender) 4i+ture
should look very 'hite and thick in te+ture)
*e+t& add to bean mi+ture !-crumbled maggi cube)
*e+t& cut !#$ cup of chopped onions)
*e+t& remove the seeds and cut one habanero pepper very small)
*e+t& add the cut onions& salt and habanero pepper to bean mi+ture
and stir 'ell)
*e+t& add " an egg to mi+ture and stir 'ell)
*e+t& heat !-" -cups of vegetable oil in a medium pan or skillet on
medium high)
*e+t& 'hen oil is hot& spoon or pour mi+ture like small pancakes into
hot oil) 4i+ture should be " inch a part from each other) 2ou should
be able to spoon in at least four to si+ large spoons full of mi+ture at a
time)
%inally& spooned mi+ture should cook for / minutes one each side or
until golden bro'n) Before turning the mi+ture to bro'n 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)
-ip5 Akara can be eaten at breakfast time or as an appeti1er or snack)
E*6O277
OLELE/MOI-MOI/MOIN-MOIN
INGREDIENTS
4oyin-4oyin (also called 4oin-4oin& 4oi-4oi& 4oimoi& a sort of savory
bean pudding& is a uni8ue and delicious 'ay to prepare black-eyed
peas or other beans) -he traditional 'ay to cook 4oyin-4oyin is to
'rap it in leaves (such as banana leaves and steam it) 9n modern
Africa it is often cooked in empty tin cans& but it can also be made in
muffin pans (muffin tins) -here are many variations of 4oyin-4oyin)
:kip all the optional ingredients to make a simple version; include one
or more of the optional ingredients to make fancy 4oyin-4oyin) Also
see the Akara recipe)
3hat you need
t'o to three cups dried co'peas (black-eyed peas or similar
one tablespoon dried shrimp po'der
one or t'o tomatoes& (peeled if desired& chopped -- or -- a
similar amount of canned tomatoes -- or -- t'o tablespoons of canned
tomato paste
one or t'o 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 9ngredients (a cup of one or more of the follo'ing5
cooked shrimp& chopped
cooked carrots& finely chopped
cooked peas
s'eet green or red pepper (bell pepper
hard-boiled egg
dried& salted& or smoked fish; 'ashed& cleaned and torn into
small pieces
dried shrimp or pra'ns& 'ashed and crushed
canned sardines
leftover cooked meat& cut into small pieces
dried or smoked meat& torn into small pieces
canned corned beef
METHOD
,lean the black-eyed peas in 'ater in a large pot) ,over them 'ith
boiling 'ater and soak them for at least an hour or overnight) After
soaking them& rub them together bet'een your hands to remove the
skins) <inse to 'ash a'ay the skins and any other debris) =rain them
in a colander) 9f the beans have soaked only a short time& they may be
cooked in 'ater over a lo' heat until they are partially tender)
,rush& grind& or mash the black-eyed peas into a thick paste) :lo'ly
add enough 'ater to form a smooth& thick paste) Beat 'ith a 'ire
'hisk or 'ooden spoon for a fe' minutes) A tablespoon of oil may be
added) 9n a separate container combine all other ingredients and crush
and stir them together until they are thoroughly mi+ed) Add the other
ingredients to the black-eyed pea paste and stir to make a smooth
mi+ture)
>rease the muffin pans (or tin cans) :coop the 4oyin-4oyin mi+ture
into your pans (or cans& allo'ing some room for it to rise 'hile
cooking) Place the pans (or cans in a baking dish partially filled 'ith
'ater) Bake in a medium-hot oven for about a half-hour) 4oyin-4oyin
in tin cans can also be steamed in a large covered pot on a stove)
,heck for doneness 'ith a toothpick or sharp knife& as one 'ould for a
cake)
Alternate cooking method5 3rap the 4oyin-4oyin mi+ture in banana
leaves or aluminum foil to make small packets) ,ook the packets by
steaming them in a large pot& using a rack to keep them out of the
'ater)
4ay be served hot or at room temperature)
ALAPA
INGREDIENTS (for six people
1 large tin of beans,
Desert spoonful of ground pepper,
large onion,
1 small tin of roasted egusi,
salt to taste,
large tin of water
MET!OD
1. Soak the beans, remove the skins and grind,
2. Put them in a basin.
3. grind egusi,pepper and onion, mix all together.
. !dd salt and water.
". Put some water on the fire with small sti#k a#ross the inside of the pot.
$. Put the mixture in the leaves and fold up.
%. Put the folded leave in the pot and #over up.
&. 'hen #ooked, remove leaves and serve.
E"A (#
s$
%&' (
&'
Me$)o's
INGREDIENTS (*or + people
2 basins of beans,
(round Pepper,
large onion,
1 large tin of palm oil,
Salt to taste
MET!OD I
Pi#ked and washed boiled beans served with ata sau#e. made of ground
pepper,onions,salt and palm oil
MET!OD II
Pi#ked, washed beans boiled. 'hen #ooked, the ground pepper, onions and
oil added to the boiled beans and same #ooked together on the fire. )ish
#ould be added to improve the flavouring.
MET!OD III
E"A ADALU
INGREDIENTS (*or + people
2 basins of beans,
1 small tin of #orn,
2 Dessert spoonful of ground pepper,
large onion,
1 Dessertspoonful of salt
1arge tin of palm oil,ororo *groundnut oil+ or egusi oil
MET!OD
1. ,oil the #orn in a pot.
2. 'hen the #orn is soft,wash the beans thoroughl- and add to the
#orn.
3. !dd salt and more water.
. 'hen water is nearl dried up and the beans are done,add the
ground and #ut onions and pepper.
". .over and stir well after " minutes,remove and serve in a dish
E"A-EBE
INGREDIENTS
3 lumps -am *moderate si/e about 3 kilo+

2 tins of beans2 middle dr- fish

2 tea#upfuls of palm oil
salt to taste
small pepper to taste
MET!OD
1. .lean the beans and put in a pot of fire to #ook .
2. Peel -ams, #ut in s0uare or round shape.
3. Put the pie#es in a pot on the fire with the beans , adding salt
and oil.
. 'hile #ooking, grind the ingredients,
". 'hen the -am is boiled, add the ground ingredients, with the
fish.
$. !dd the remaining salt and oil, #ook for a time,stiring till it is
done.
%. Serve hot.
EKURU
INGREDIENTS
1 kilo of beans
12 Dessert spoonfuls of dr- pepper
large onion
salt to taste
small pie#e of kaun
123 small tin of oil
MET!OD
1. Soak the beans, remove the skins and grind,
2. Put them in a basin.
3. (rind, add kaun, salt and water.
. 3ix well.
". )old mixture in leaves
$. Put some water on the fire with small sti#k a#ross the inside of the pot.
%. Put the mixture in the leaves and fold up.
&. Put the folded leave in the pot and #over up.
4. 'hen #ooked, remove the 5kuru from leaves and mash together.
16. )r- ata after -ou had grind the pepper and onion, put the oil in a sau#e pan and
some salt and put the mixture on fire until it boils and stirred until #ooked
11. 3ix in the mashed 5kuru.
12. Serve with #old 5ko
AKARA EGGS
*)or $ people+
INGREDIENTS
$ pie#es of eggs
2-cups African Beans or Black Eyed Peas
One - maggi cub
One - habanero pepper (very hot
!-" cups of vegetable oil
!#$ - cup of onions
" - teaspoon of salt (optional
MET!OD
1. Prepare !kara mixture, being #areful not to make it too thin b- %irst&
soaking the beans in hot 'ater for 2( minutes for (African
Beansor $- hours for Black Eyed Peas)
*e+t& after beans have soaked& remove the shells by gathering a
handful of beans in both hands and rubbing them together very
briskly) ,ontinue to rinse beans 'ith 'ater 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 'hite 'ith all the
shells removed).
2. ,oil eggs hard, and remove the shell.
3. 7il a large spoon and fill with the mixture.
. Pla#e the egg in this and #over well.
". (entl- remove it with a knife into the #ooking oil.
$. 'hen #ooked #ut in halves and serve.
OBE EFO ELEGUSI
INGREDIENTS QUANTITIES
Beef ? medium pieces
:tockfish head ! medium head
:moked fish ! medium si1e
:hoko leaves ! medium bunch
%resh pepper (ground . large si1e
%resh tomatoes (ground . large si1e
-atashe (ground . large si1e
Onion (ground ! large si1e
Egusi (ground !" cups
4aggi :uper Onion :pices (-ablet !
9ru ! small 'rap
3ater !" litres
:alt to taste)

METHOD
- 3ash and season the meat& and stockfish head 'ith Onion& 4aggi
cubes& salt and pepper then steam till 'ater dries up) Add one litre of
'ater and continue cooking)
- Pick& 'ash& cut the :hoko leaves and blanch slightly then set aside)
- 3ash and bone the fish)
- @eat the palm oil& and then add ground fresh tomatoes& onion&
pepper& and tatashe) %ry for about /-!( minutes)
- Add the stockfish& smoked fish and 'ater or meat stock)
- Allo' to cook for about / minutes)
- Add ground Egusi) Boil 'ithout stirring for about !( minutes)
- Add 'ater)
- ,ontinue boiling for ?-!( minutes) Add iru& 4aggi :uper Onion
- :pices) :tir)
- :immer for about 2 minutes& and add salt to taste)
- -hen add shoko leaves& and allo' to simmer for another fe'
minutes)
- <emove from heat and serve
DUNDU
INGREDIENTS:
2am - ()/kg (for a serving of $ adults
Palm oil - about 2ml& 'hich is one tablespoonful
:alt to taste
-hree medium si1ed eggs
,hopped onions
%resh& tomatoes& chopped)
%resh pepper& chopped)
tomato puree& small 8uantity)
METHOD
:tep !5 Peel the yam tuber) ,ut it up into giant chip si1es (like potato
chips for a giant)
:tep 25 <inse the pieces t'ice and put in a pot) Pour 'ater and boil
until tender)
:tep $5 3hen tender& drain in a colander& and blot a'ay any drops
from the pieces)
:tep .5 >et a bo'l and break the eggs into it& and 'hip them up until
frothy)
:tep /5 Add a bit of salt to the 'hipped egg& and place in a 'ider bo'l)
*o' dip each chip of the yam in the egg mi+ture and roll it until it is
covered completely by the egg mi+ture)
:tep A5 Place a frying pan on lo' heat and add vegetable oil) %ry the
yam chips& turning them 'hen the egg is fried solid& and ensuring that
it does not burn)
:tep B5 <emove the fried yam pieces from the oil)
:tep ?5 4i+ the tomato puree& chopped onions& chopped pepper&
chopped tomatoes in a bo'l)
:tep C5 Dse a spoon to gather any 'ay'ard bits of fried egg that
might remain in the hot oil) Add the tomato mi+ture to the oil& and stir
fry until tender)
:tep !(5 Add salt to taste) Add po'der pepper to taste as 'ell)
:erving5 Place the fried yam chips in a platter) Place the tomato sauce
in a bo'l)
IKOKORE/I*OKORE
INGREDIENTS
!) 3ater 2am
2) Palm Oil
$) =ried and %resh ,rayfish
.) :alt
/) :easoning
A) Already cooked meat and diced
B) :moked %ish
?) ,hiili pepper
METHOD
!) 2ou have to use the correct specie of yam& kno'n popularly as
'ater yam& scientific name is Dioscorea alata ) Eno'n as 'hite yam in
some places like Asia)
2) ,ut up and grate& be careful though cos it has the reputation of
being itchy)
$) -o cook& put a little 8uantity in the pot& and add some 'ater&
gradually put in the grated yam in a folding manner to incorporate
some air
.) Add all your ingredients and cook for bout .( mins and stir
occasionally& Pls use a non-stick pot
/) Dse the 8uantity of spices your taste buds can accommodate
A) <eady to grub7
O,O,O
INGREDIENTS
1 -am
223 tin of fresh pepper
1 large onion
salt to taste
2 large tins of palm oil or an- kind of oil.
Some large pepper
MET!OD
1. Peel the -am, wash and grate it, put it in a basin or bowl.
2. (rind the small pepper #ut half of the large pepper and onions
into small pie#es and grind the rest.
3. !dd salt to the grated -am and mix well.
. 3ix in all other ingredients and fr- in small balls in the hot oil.
". Serve hot with #old 5ko *!gidi+ *'hite .orn Pudding+
AKARA A"ON
INGREDIENTS
7kra
1 -am
223 tin of fresh pepper
1 large onion
salt to taste
2 large tins of palm oil or an- kind of oil.
Some large pepper
MET!OD
$. Peel the -am, wash and grate it,put it in a basin or bowl.
%. (rind the small pepper #ut half of the large pepper and onions
into small pie#es and grind the rest.
&. !dd salt to the grated -am.
4. (rind 7kro and mix with the grated -am and grinded pepper.
16. )r- in hot oil.
11. Serve with #old 5ko.
YAM BALLS
INGREDIENTS
1 -am
eggs
1 large onion
salt to taste
2 large tins of ororo
MET!OD
1. Peel the -am, #ut it into pie#es and wash thoroughl-.
2. .ook in a pot of salt- water, have read- a mortar and pestle, put
in the -am a pie#e at a time and gentle beat it.
3. !fter beating ,put it in a bowl, meanwhile #ut the onion into
small pie#e and beat the eggs, mix all together and make into
balls, while doing this put the fr-ing pot with oil on the fire.
. 'hen the oil is 0uite hot, put the balls in one b- one and when
0uite brown, remove and serve
YAM *LOUR-ELUBO
INGREDIENTS
'hite 8am
MET!OD
1. Peel and sli#e -am thinl- *"mm thi#k+,wash thoroughl- and
leave to soak in a bowl of boiling water until the water is #old.
2. 9emove, and dr- in the sun.
3. ,eat and sift.
AMALA AND EWEDU
INGREDIENTS
gbodo Fyam flourG
'ater
e'edu leaves
salt)
METHOD
!) put some 'ater in the pot and allo' to boil
2. 'hen boiling add your yam flour
as you are adding this& make sure you turn at the same time
'ith a ladle so that it doesnHt come out 'ith lumps)
$) 'hen it is 'ell coagulated add some 'arm 'ater& depending on
ho' soft you 'ant it be and cover to simmer for some minutes)
after this turn it together properly)
.) please serve hot so as to enIoy it)
EWEDU
!) -he 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 8uantity of 'ater in pot and place on burner
$) Add kanhun FpotassiumG and allo' to melt in 'ater before
adding your chopped or blended e'edu leafs) *O-E5 the potassium
makes it soft and make sure you add very little 8uantity of it)
.) Add the leafs and stir until it softens and 'ell thicken) by no' it
'ill start pulling add salt to taste and its ready)
/) :erve 'ith amala and any ste' of your choice


ABALA
INGREDIENTS
: bag of ri#e
1 large n of oil
tablespoonfuls of small pepper
Salt to taste
1 large onions
1 large tin full of shrimps
MET!OD
1. Soak the ri#e for hour, take it out of the water, air it for 16
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.
. 'hen it boils, add the sifted ri#e little b- little and stir it with a
sti#k until it is 0uite smooth.
". 'hen it is done, put in the ground pepper and onions and half
of a large pepper and onions whi#h had been #ut into pie#es.
$. Stir together, and then add the shrimps *grind if liked+,and palm
oil and some salt, then remove it.
%. Put some water on the fire with small sti#k a#ross the inside of the pot.
&. Put mixture in leaves fold up and put it in the pot one b- one
and #over with leaves and a lid.
4. 'hen it is done, remove the leaves and serve.
RICE BALLS (S%-o.r/ or S0ee$
INGREDIENTS
9i#e
5gg
)lour
.o#onut oil
Sugar
(rated .o#onut
MET!OD
1. ,oil ri#e well;a little over#ooked does not matter.
2. <et it #ool and put it into a basin.
3. 3ake a hole in the #entre and add one egg to bind it.
. =f too damp, add a little flour.
". 3ake into balls, and dr- it in hot oil.
)or Savour- 9i#e ,alls, use onions, fish, meat or tomato #an be added.
)or Sweet 9i#e ,alls, sugar, grated #o#onut, et# ma- be added.
)ried in >ot #o#onut oil is ver- good.
OFADA RICE
Ofada <ice is the short& robust and bro'n rice planted mostly in Ogun
:tate
and some other states in 'estern *igeria) 9t is identified 'ith bro'n
stripes because it is unpolished)
3hen cooked& it emits the uni8ue Ofada <ice aroma that is often the
first attraction)
Ofada <ice is very different from other rice) 9t is unpolished rice & and
non-genetically modified
INGREDIENTS
O!"#" r$%e
S"&%e
!) dry or smoked fish
2) tomatoes
$) pepper
.) tatashe
/) shongbo
A) onions
B) red oil
?) meat
C) stock fisk
!() ponmo
METHOD
its a kind of locally made ste' you blend the tomatoes 'ith
your hand or grater
SOUPS1STE"S AND SAUCE
*RIED ATA SAUCE
INGREDIENTS
large onion
2 Dessertspoonfuls of small dr- pepper
12 large pepper
Salt to taste
1 large tin of oil
MET!OD
1. (rind the pepper and onion.
2. Put oil in a sau#span or pot ,add #arefull-the ingredients and
some salt.
3. P;ut on the fire until it boils,stir until #ooked.
?.,. .are must be taken that mixture does not burn.
GBURE SOUP
INGREDIENTS
1 bowl of (bure
1 large tin of egusi
1 dessertfuls of ground pepper
1 dessertspoonful of =ru *lo#ust beans+
Salt to taste
1 large onion
1 small tin of oil
MET!OD
1. Pi#k (bure #arefull-, #ut it into small pie#es, rub it in the water
to remove slime, rinse thri#e 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. 'hen it boils, add the ground egusi in whi#h salt has been
mixed, and palm oil.
. .over for 2 minutes then stir.
". !fter another 16 minutes, add (bure stirring it with a large
spoon.
$. .over it and #ook over a slow fire.
%. 9emove when #ooked.
&. Serve with !lapa soup and i-an or #old eko.
ALAPA SOUP
INGREDIENTS
12 pie#es of meat.
1 tablespoonful of dr- pepper.
large tin of oil.
tin of tomatoes
Salt to taste
large onion
16 large fresh pepper
MET!OD
1. 'ash the meat thoroughl-.
2. Put it in the pot, add the salt, #over it and put it on the fire.
3. 'hen it is dr-, add the ingredients that have been grounded,i.e.
all the small pepper, half of the onion and large pepper, #ut the
remainder of the onion and large pepper and put all in, add two
small tins of water and the oil and #over it@ when it is done,
remove it.
. Serve with all other kinds of soup
EEYO OR E"EDU SOUP
INGREDIENTS
2 basins of pi#ked 55-o
1 basins of water
1dessertspoonful of ground pepper
1 dessertspoonful of iru
1 teaspoonful of kanun
Shrimps
Salt to taste
1 dessertspoonful of oil
MET!OD
1. Pi#k ee-o whi#h has alread- been washed,#ut it up into small
pie#es.
2. Put the ground pepper and iru in the pot,mix with the
water,when it boils add kanun and the ee-o@
3. Stir .
. 'hen the leaves are done,add the ground shrimps,the salt and
the palm oil.
". Stir and remove.
$. Serve with 7ka,!mala and !lapa Stew.
%.
APON SOUP
INGREDIENTS
1 large tin of !pon.
1 dessertspoonful of iru
12 pie#es of meat
1 tablespoonfuls of pepper
: large onion
Salt to taste
2 large tins of oil
Small tin of egusi
Some fish or shrimps if desired
MET!OD
1. (rind the !pon with either some salt or some of the palm oil.
2. 'ash the meat@ put it in a #ooking pot or sau#epan@ add some
salt, #over it and put it on the fire.
3. 'hen the meat is nearl- dr- add the ingredients with six large
tins of water and part of the oil.
. .over it again.
". Put the ground !pon in a little #ooking pot, add rest of the oil,
put it on fire.
$. Aeep stirring until the !pon melts then remove it.
%. 'hen the meat is 0uite soft, add the apon.
&. 'hen it begins to bubble, add the ground egusi and fish whi#h
has been alread- mixed with salt.
4. Stir it@ after " minutes, remove it
16. serve with 7ka2!mala
EFO RIRO
INGREDIENTS
Pepper
-omatoes
Onion
Palm Oil
:alt
4aggi
:pinach
METHOD
' (ro&)# t*e pepper +, to-"toes. ' /ell pepper. "t" ro#o.
o)$o)0
, p&t t*e pepper $) " pot. t*e) p&t so-e epo+p"l- o$l0
1 p&t so-e s"lt ")# -"($
4 %oo2 t*"t !or "/o&t '3 -$) or &)t$l #o)e
3 p&t t*e sp$)"%* $)s$#e
6 %oo2 $t !or '4 -$)&tes
GBEGIRI (BEANS SOUP
INGREDIENTS
/e")s+-"5or0
pr"6) po6#er
-"(($e+t"ste t*$)(0
s"lt
p"l- o$l
%"ps$%&-+re# o)e0 $t7s *ot88888 so &se , p$e%es o)l90
%&rr9 po6#er
o)$o) +/le)#0
$r&+" /ro6) s-ell9 /e")s0
MET!OD
:eel #es$re# ;&")t$t9 o! /e")s l$2e -o$-o$ or "2"r"
Bo$l &)t$l $t7s -"s*9 "s $) ver9 ver9 so!t
Re-ove !ro- !$re ")# "llo6 to %ool
:o&r 9o&r %oo2e# /e")s $)to 9o&r /le)#er ")# /le)# or &se
%le") /roo- to -"s* t*e /e")s l$2e t*"t &se# !or e6e#&
:o&r re# o$l o) !$re ")# /le"%* sl$(*tl9
Sl$%e o)$o)s $)to t*e o$l
:o&r 9o&r /e") p"ste $)to t*e o$l ")# *e"t
A## 9o&r %o)#&-e)ts $e %r"9!$s*. 2)orr %&/es. s"lt. o($r$. $r&.
#r$e# !$s*+opt$o)"l0. #r$e# pepper or /le)#e# !res* pepper
He"t !or so-e -$)&tes
<o&r (/e($r$ $s re"#9
COTTON SEEDS SOU:
"2" 2oro o6& so&p
INGREDIENTS
%otto) see#s +re-ove s*"!t0
O)$o)s
peppers
To-"toes
:"l- o$l
M"(($
S"lt
Me"t
F$s*
Sp$%e le"ves +e!$r$=o)e 6$t* /$( le"ves0
METHOD
'=&se " s-"ll tr"9 to /lo6 t*e %otto) see#s= to re-ove #$rt
,=W"s* t*e %otto) see#s
1=6"s* t*e o)$o)s. peppers ")# to-"toes
4 =A## , ")# 1 to(et*er $) " /o6l. ")# Gr$)# t*e- to(et*er
pre!err"/l9 &s$)( " (r$)#$)( -"%*$)e
6= :o&r t*e (r$)#e# st&!! $)to " pot. p&t o) !$re. t*e) "## "ll
t*e $)(re#$e)ts=-"(($. s"lt. o$l. 6"s*e# !$s* > -e"t excluding
t*e le"ves
? Coo2 !or so-e -$)&tes
@ A!ter s"9 "/o&t ,4=14-$)&tes. "## t*e le"ves +pre!er"/l9 #o
)ot sl$%e t*e le"ves0
A## e)o&(* 6"ter+s$)%e t*e so&p $s "l6"9s t*$%20
Serve 6$t* ")9 sol$# !oo#= AAA("r$+e/"0.!&!& et%
Also (oes 6$t* r$%e
CORN AND CASSA2A
OGI
INGREDIENTS
MET!OD
EKO
INGREDIENTS
MET!OD
GUGURU (POP CORN
INGREDIENTS
MET!OD
OBOBO
INGREDIENTS
! kg fresh'ater yam& peeled and grated
! tbsp chilli paste
! small onion& chopped
salt and black pepper& to taste
oil for deep frying
! 4aggi (or stock cube
$((g fresh pra'ns& shelled and roughly chopped
METHOD
Add the yam to a bo'l and beat-in the chilli paste and the chopped
onion) :eason 'ith salt and black pepper then add the 4aggi cube and
the pra'ns)
Place oil in a 'ok to a depth of about .cm) @eat the oil until almost
smoking then scoop up a heaped tablespoon of the yam mi+ture and
add to the oil) Add more of the yam mi+ture (but donHt add more than
si+ at a time) %ry until the yams are soft and slightly crisp) <emove
'ith a slotted spoon& drain and serve 'ith piri-piri sauce)
SAPALA
INGREDIENTS
MET!OD
EGGS IN E*O SOUP
INGREDIENTS
MET!OD
DODO
INGREDIENTS
MET!OD
YORUBA PASTRY
INGREDIENTS
MET!OD
ROBO
INGREDIENTS
MET!OD
COCONUT ICE
INGREDIENTS
MET!OD
KAYAN
INGREDIENTS
MET!OD
GURUDI
INGREDIENTS
MET!OD
BOLI AND EPA
INGREDIENTS
Plantain
Palm 7il
(round ?ut
MET!OD
,oat plantain in oil very lightly& Iust so it doesnHt stick to the pan)
Place on a baking tray and roast in oven (alternatively you can roast
on the barbecue)
Eeep turning till all sides are bro'n and carameli1ed)
>rab a handful of epa nuts and enIoy
A"DUN
INGREDIENTS
$/(g dried mai1e (corn
:alt& to taste
!((ml red palm oil
/(g dried piri-piri chillies
banana leaf or greaseproof paper
finely-chopped onion
METHOD
Add the dried corn to a lightly greased baking tray and place in an
oven pre-heated to !/(J,) ,ook for about 2( minutes& or until the
kernels are nicely bro'ned) Allo' to cool then place in a spice or
coffee grinder
along 'ith the piri-piri chillies and render to a po'der) Add the onion
to the mi+ and render to a paste) -ransfer to a bo'l& mi+-in the palm
oil and season to taste) :erve on banana leaves or greaseproof paper
(there should be more than enough for . people)
YORUBA ROCK BUNS
INGREDIENTS
MET!OD
*LOURS
INGREDIENTS
MET!OD
CORN *LOUR
INGREDIENTS
MET!OD
YAM *LOUR
INGREDIENTS
MET!OD
PLANTAIN *LOUR
INGREDIENTS
MET!OD
BEANS *LOUR
INGREDIENTS
MET!OD
RICE *LOUR
INGREDIENTS
MET!OD
ENGLISH NAMES FOR INGREDIENTS
USED IN NIGERIAN CUISINE
A!")( C U2"D$ le"ves +()et&- A!r$%")0
D"r2 (ree) S*$)9 !ol$"(e o! t*e %reep$)( "!")( pl")t %&lt$v"te#
-ostl9 $) C"l"/"r ")# I(/o l")# "re &se# " (re"t #e"l $) t*e
%oo2$)( o! t*ese re($o)s It %") /e /o&(*t re"#9 s*re##e# !ro-
A!r$%") !oo# stores
At"-" le"ves C Belet$e)t$e)
T*$s $s ") "))&"l Her/ %&lt$v"te# $) t*e #elt" "re"s It s-ells
")# t"ste l$2e t"rr"(o)E &s&"ll9 &se# !res* or #r$e# $) B")("
so&p Use #r$e# le"ves sp"r$)(l9 "s !l"vor $s -ore $)te)se
Re"#$l9 "v"$l"/le !ro- A!r$%") !oo# stores
Avo%"#o +perse" A-er$%")"0
Trop$%"l !r&$t 6$t* t*$%2 6"rt9 s2$) &s&"ll9 (ree)$s* or p&rpl$s*
$) %olor T*e e#$/le !les* $)s$#e s&rro&)#s " l"r(e ov"l s*"pe
see# It $s l$(*t 9ello6 ")# so!t 6*e) r$pe Avo%"#os %") /e
e"te) o) $ts o6) or %&t $) *"l! ")# !$lle# 6$t* %oo2e# se"!oo#
+Avo%"#o ")# pr"6) %o%2t"$l0
Be")s or Co6pe"s
Bl"%2=e9e /e")s or Bro6) /e")s *"ve /e%o-e $)#$spe)s"/le $)
N$(er$" %&$s$)e /e%"&se o! $t vers"t$l$t9 $) &se It re;&$res
over)$(*t so"2$)( /e!ore &se !or #$s*es l$2e A2"r" Mo$)=-o-
")# G/e($r$ so&p
B")")"
T*$s $s o)e o! t*e -ost $-port")t !oo# %rops $) N$(er$" W$#el9
e"te) o) $t7s o6) or $) !r&$t s"l"#s t*e9 -"2e " (oo# s&/st$t&te
!or pl")t"$)s T*e le"ves "re &s&"ll9 &se# !or 6r"pp$)( !oo#s
s&%* "s A)9")=E2p")( or E/$r$po !or ste"-$)( B"2$)( !o$l or
(re"se# p"r%*-e)t p"per -"2e "#e;&"te s&/st$t&te /&t #o )ot
"## t*e #el$%"te !l"vo&r t*"t /")")" le"ves ($ve
B$tterle"!
A le"!9 (ree) ve(et"/le t*"t $s 6$#el9 &se# $) so&ps l$2e E(&s$
!or $ts /$tter /&t s6eet !l"vor T*e !res* le"ves $s prep"re# l$2e
sp$)"%* ")# 6"s*e# 6$t* s"ltE r&//$)( ")# s;&eeD$)( to
re-ove so-e o! t*e /$tter)ess /e!ore &se C") /e /o&(*t !res*
or re"#9 6"s*e# ")# "$r=#r$e#
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.
wii
C*$ll$ :eppers
C*$ll$ peppers "re t*e !r&$t o! C"ps$%&- Fr&tes%e)s pl")t 6$t*
re# or")(e or 9ello6 po#s 6*$%* "re ver9 *ot r$%* $) F$t"-$) A
> C ")# 6$#el9 &se# $) N$(er$") %oo2$)( W*$le t*e !l"vor $) t*e
%*$ll$ l$es $) t*e !les* ")# s2$)s -&%* o! t*e *e"t pote)%9 rests
$) t*e see#s ")# ve$)s 6*$%* %") /e re-ove# Gree) %*$ll$es "re
" lot *otter t*") t*e re# o)es T*e "%t$ve %*e-$%"l %o) st$t&e)t
$s %"p$"s$) re)o6)e# !or st$-&l"t$)( #$(est$ve pro%ess ")#
*elp$)( to rel$eve *e"t !"t$(&e $) *ot %l$-"tes /9 $)#&%$)(
persp$r"t$o)
Bre"#!r&$t
T*ese "re l"r(e (ree) !r&$ts 6*$%* *")( l$2e l")ter)s !ro-
tress O)l9 e#$/le 6*e) %oo2e# ")# t"ste l$2e /o$le# pot"toes
It %o&l# "lso /e !r$e# "s %r$sp
C"ss"v" +M")$*ot es%&le)t"0
C"ss"v" $s " trop$%"l ve(et"/le 6$t* " lo)( t& /ero&s root ")#
#&ll (ree) p"l-"te le"ves M"t&re t&/ers *"ve /ro6) -ottle#
s2$) 6$t* " 6*$te !$/ro&s !les* It %") /e %oo2e# ")# e"te) 6$t*
%o%o)&t +E/ere/e0E /&t -ostl9 &se# !or -"2$)( G"# +C"ss"v"
(r"$)s0 ")# F&!& Use# "s "%%o-p")$-e)t to so&ps ")# ste6s
It %") /e /o&(*t re"#9 -"#e "s ("!! or %"ss"v" !lo&r +F&!&0
Co%o9"-
Co%o9"-s "re s$-$l"r to l"r(e pot"toes &s&"ll9 6$t* " !$/ro&s
s2$) I) N$(er$" t*e pl")t $s (ro6) !or /ot* $t7s t&/ers ")#
le"ves T*e 9o&)( ")# te)#er le"ves "re &se# $) prep"r$)(
E2p")( N2&26o +%o%o"=9"- pott"(e0 Sp$)"%* le"ves -"2e
"#e;&"te s&/st$t&te T*ese t&/ers %") "lso /e /o$le# ro"ste# or
!r$e#
Cor) C M"$De
S6eet %or) or -"$De "s $t $s %o--o)l9 2)o6) $s (ro6)
t*ro&(*o&t N$(er$" "s " !oo# so&r%e T*e pl")t (ro6s to "
*e$(*t o! "/o&t seve) !eet W*e) !&ll9 -"t&re# t*e s6olle)
!r&$ts "re %"lle# %o/s ")# $t $s t*ese 6*$%* "re p$%2e# ")# &se#
!or !oo# T*e %o/s %") /e /o$le# ro"ste# or %oo2e# 6$t* /e")s
"s " -"$) %o&rse A )&-/er o! /9 pro#&%ts "re o/t"$)e# !ro-
t*e (r"$)s $)%l&#$)( O($ +%or)=st"r%*0 ")# %or) o$l 6*$%* $s lo6
$) s"t&r"tes ")# %*olesterol
Cr"9!$s*
S-o2e# #r$e# pr"6)s or s*r$-ps &se# !or !l"vor$)( so&ps ")#
s"vor9 #$s*es Us&"ll9 sol# 6*ole or (r$)#e#
E(&s$ +%$r&ll&s %olo%9)t*$s0 -elo) see#s
See# o! t*e A!r$%") -elo) !r&$t &se# $) prep"r$)( E(&s$ so&p
S*o&l# /e (r$)#e# /e!ore &se C") /e o$l9 /&t "##s " )&tt9
!l"vor to t*e so&p
E6e#& +%or%*or&s ol$tor$&s0
S*$)9 (ree) le"ve ve(et"/le r$%* $) F$t"-$)s A C > D Use $)
-"2$)( s"&%es to "%%o-p")9 ste6s ")# e)5o9e# !or $ts
-&%$l"($)o&s or v$s%o&s propert$es Sol# !res* or #r$e#
also nown as !ute.
El&/o
Dr$e# po6#ere# 9"- !lo&r !or -"2$)( "-"l" +%oo2e# 9"- !lo&r
p&##$)(0
F&!&
Fer-e)te# %"ss"v" #o&(* &s&"ll9 serve# %oo2e# to "%%o-p")9
so&ps
G"r#e) e((s +sol")&- -elo)(e)"0
Also 2)o6s "s A!r$%") e((pl")t " -e-/er o! t*e "&/er($)e
!"-$l9 A ro&)# s*$)9 (ree) ")# 9ello6 !r&$t 6$t* " sl$(*tl9
/$tter t"ste G"r#e) e((s "re e"te) r"6 "s " !r&$t or #$%e# ")#
"##e# to ste6s
Gro&)#)&t +Ar"%*$s *9po("e"0
L$2e " set o! t6$)s (ro&)#)&t -"t&re to(et*er $) l$(*t %olo&re#
s*ells 6*$%* "re !l"29 ")# e"s9 to /re"2 Gro6) pro!&sel9 $)
Nort*er) N$(er$" t*e see#s "re *"rveste# !or t*e$r o$l ")#
prote$) T*e9 %") /e e"te) r"6 /o$le# ro"ste# ")# p&ree# !or
-"2$)( (ro&)#)&t so&p Gro&)#)&t o$l $s &se# !or %oo2$)(
Ir& +lo%&st /e")0 p"r2$" /$(lo/os"
Fer-e)te# lo%&st or /l"%2 /e")s T*e9 *"ve " sl$(*tl9 s"lt9
t"ste ")# " p&)(e)t s-ell T*e9 "re &se# "s se"so)$)( $)
so&ps Us&"ll9 sol# !res* or #r$e# p"%2e#
G"&) +Ro%2 s"lt0 pot"s*
Us&"ll9 "##e# to !oo# espe%$"ll9 p&lses #&r$)( %oo2$)( !or
!"ster te)#er$s"t$o) ")# to $)%re"se t*e v$s%os$t9 $) O2ro ")#
E6e#& s"&%e Also &se# !or e-&ls$!9$)( o$l ")# 6"ter $) so-e
tr"#$t$o)"l so&ps
M")(o +-")($!er" $)#$%"0
T*$s 2$#)e9 s*"pe# !r&$t $s p$)2$s* or 9ello6$s* $) %olo&r W*e)
!&ll9 r$pe $t $s l&s%$o&sl9 s6eet ")# s&%%&le)t 6$t* t*e (ol#e)
!les* M")(o $s %o--o) $) !r&$t pl"tters ")# s"l"#
M$llet +pe))$set&-0
T$)9 9ello6 (r"$)s o/t"$)e# !ro- pl")t t*"t loo2s l$2e /&ll
r&s*es 6$t* " -"$De l$2e st"l2 Gro6s 6$#el9 $) Nort*er)
N$(er$" ")# &se# -ostl9 !or porr$#(e ")# (r&el
O2ro +l"#9 !$)(ers0
T*ese ve(et"/les "re %&rve# see# po# &p to H $)%*es Lo)( t*e9
"re &s&"ll9 e"te) %oo2e# $) so&p ")# s"l"#s
Apo) +o(/o)o See#0"rvingia gabonensis
T*$s see#s "re o/t"$)e# !ro- t*e )&ts o! t*e A!r$%") -")(o
/&s* ")# "$r #r$e# $) t*e s&) It *"s " s&/tle "ro-"t$% !l"vor
")# $t7s ver9 -&%$l"($)o&s 6*e) %oo2e# C") /e /o&(*t 6*ole
or po6#ere#
:"6p"6 +C"r$%" p"p"9"0
T*$s $s " !r&$t o! 6oo#9 *er/"%eo&s pl")t t*"t loo2s l$2e " tree
It $s e"te) r$pe +9ello6 or or")(e $) %olor0 $) !r&$t s"l"#s or
st&!!e# !or st"rters or -"$) %o&rse
:l")t"$)
A l"r(e -e-/er o! t*e /")")" !"-$l9 pl")t"$) $s less s6eet
t*") /")")" ")# $s -ore vers"t$le $) &se It $s o!te) /o$le#
to"ste# or !r$e# ")# serve# 6$t* -e"t ste6s /e%"&se t*e t$ss&e
*"s " st"r%*9 t"ste t*") s6eet /")")" It $s /est %oo2e# 6$t*
ple)t9 o! sp$%es o)$o)s to-"toes ")# peppers +pl")t"$)
pott"(e0
U(6& +:&-p2$) le"ves0 tel!"$r$ o%%$#e)t"ll$s
T*ese tr"$l$)( (ree) le"ves o! t*e p&-p2$) pl")t r$%* $)
-$)er"ls ")# v$t"-$)s Use $) v"r$o&s so&p prep"r"t$o)s It $s
t*e %*$e! $)(re#$e)t $) %oo2$)( E#$2")( I2o)( so&p Fres*
sp$)"%* %") /e &se# "s s&/st$t&te $) ")9 re%$pe $! )ot "v"$l"/le
:&-p2$) see#s %") "lso /e e"te)
Ut"D$ le"ves +%ro)(ro-e)" r"t$!ol$"0
T*$s $s " /$tter t"st$)( p"le (ree) le"! &s&"ll9 &se# !or
!l"vo&r$)( pepper so&p Fer9 sp"r$)(l9 &se# It %") "lso /e
&se# "s " s&/st$t&te !or /$tter le"ves
UDo&D" le"ves or I2o)( Et$)2$)r$)
T*$s s6eet s-ell$)( "ro-"t$% ")# sp$%9 p"le (ree) le"!
ve(et"/le $s "lso &se# !or !l"vor$)( so&ps espe%$"ll9 +I/"/"
so&p0
<"- +D$os%ore" sp0
T*e pl")t (ro6s "s " v$)e to *e$(*t o! s$I to e$(*t !eet T*e
e#$/le t&/ers %o-es $) v"r$o&s s*"pes ")# s$DesE &s&"ll9 #"r2
/ro6) $) %olor ")# *"$r9 to t*e to&%* T*e !les* $s 6*$te or
9ello6 ")# 6*e) %oo2e# $t *"s " ple"s")t !l"vor 6*e) %oo2e#
r"t*er l$2e pot"to It $s *"rveste# $) #r9 se"so) 6$t* " ($( !e"st
2)o6) "s <"- Fest$v"l $) I(/o l")# <"- st$ll !or-s t*e st"ple
#$et o! " l"r(e )&-/er o! people $) N$(er$" It $s %oo2e# $)
#$!!ere)t 6"9s $)%l&#$)( /o$le# ro"ste# ")# !r$e# W*e)
po&)#e# $t $s serve# "s "%%o-p")$-e)t to so&ps ")# ste6s
Sor(*&-
Also 2)o6) "s (&$)e" %or) sor(*&- $s %&lt$v"te# -"$)l9 $)
Nort*er) N$(er$" Use# !or porr$#(e or p"p +(r&el0
S)"$l
T*ese "re l"r(e !orest %re"t&res %overe# 6$t* " *"r# s*ell
T"ste r&//er9 6*e) over%oo2e# $t $s r"t*er ") "%;&$re# t"ste
O$ls
Fro- " *e"lt* st")# po$)t !"ts ")# o$ls "re e$t*er s"t&r"te# or
&)s"t&r"te# S"t&r"te# o$ls s&%* "s /&tter %o%o)&t ")# p"l- o$l
"re 2)o6) to $) %re"se t*e "-o&)t o! %*olesterol %"rr$e# $) t*e
/loo# /&t s$)%e re($o)"l %&$s$)e $s %*"r"%ter$De# /9 t*e t9pe o!
o$l &se# lesser ;&")t$t$es or *"l! t*e "-o&)t $) " ($ve) re%$pe
%o&l# "l6"9s /e &se#
Gro&)#)&t o$l
T*$s $s &se# !or !r9$)( ")# "lso "##e# to ste6s ")# ot*er
s"vor9 #$s*es It *"s " ple"s")t ")# &)o/tr&s$ve t"steE
!"vor"/le $) -"2$)( -"9o))"$se ")# %o&l# /e *e"te# to " *$(*
te-per"t&re 6$t*o&t /&r)$)(
Cor) o$l
T*$s o$l presse# !ro- t*e (er- o! (er- o! -"$De +%or)0 $s *$(*
$) pol9 &)s"t&r"te# ")# lo6 $) %*olesterol It $s &se# t*e s"-e
6"9 "s (ro&)#)&t o$l It %") "lso /e *e"te# to " *$(*
te-per"t&re 6$t*o&t /&r)$)(
:"l- o$l
T*$s r"t*er t"st9 ")# )&tt9 t*$%2 ")# 6"I9 r&st$% re# %olore# o$l
$s eItr"%te# !ro- t*e !les* o! t*e o$l=p"l- )&t !r&$ts It $s
6$#el9 &se# $) N$(er$") %oo2$)( espe%$"ll9 $) t*e tr"#$t$o)"l
so&ps ")# ste6s !or %olor ")# t"ste /&t &s&"ll9 $) s-"ll
;&")t$t9 "s $t $s *$(* $) s"t&r"tes
W"ter le"! +t"l$l&- tr$")(&l"re0
T*$s $s t*e -ost 6$#el9 &se# o! "ll (ree) le"! ve(et"/les It $s
r$%* $) $ro) %"l%$&- ")# v$t"-$) A ")# C ")# $t $s /est e"te)
l$(*tl9 %oo2e# $) so&ps ")# ste6s sp$)"%* %") /e &se# $)
re%$pes %"ll$)( !or 6"terle"!
G&2" le"ves
Le"ves o! t*e /"o/"/ tree &s&"ll9 sol# #r$e# $) po6#er !or-
")# &se# !or G&2" so&p
IGBO +("r#e) e(( le"ves0 sol")&- -")o%"rp&-
T*e 9o&)( le"ves o! t*e ("r#e) e(( pl")t A!r$%") A&/er($)es
%") /e e"te) r"6 $) s"l"#s or %oo2e# $) ste6s
So2o +%elos$" "r(e)te"0
T*$s (ree) le"! ve(et"/le $s -&%* pre!erre# $) t*e -"2$)( o!
E!o=r$ro It t"ste l$2e sp$)"%*
Tete +%elos$" v$##$s0
T*$s (ree) $s " %lose rel"t$ve to So2o ")# $s &se#
$)ter%*")(e"/le or $) %o-/$)"t$o) 6$t* $t It $s 6$#el9 (ro6) $)
Wester) N$(er$"