YANLE

("Ase" in the Diaspora)

Yanle as a ritual means, "To feed an Orisa, first" before
anyone eats from the food prepared as an offering for the
Orisa either for the purpose of an ebo or for an annual
festival. Yanle includes all food offerings to the Orisa. As
a matter of principle, the food must be delicious. Also,
the food must never be leftovers. Examples of such foods
are adiye (hen), akuko (rooster), ewure (female goat),
obuko (male goat), agbo (ram, lamb), aguntan (sheep),
elede (pig or hog), cow...; eyele (pigeon), eja aro (catfish),
eso (fruits); iyan (pounded yam), amala, isu (yam).
and other edibles.
Specifics: Yoruba
As for the meat, the parts usually selected for 'Yanle' are
okan (heart), edo (liver), iwe (tripe), aya (chest), and itan
(thigh).

When the food is ready to be served, a priest, priestess or

devotee will fix a plate for the Orisa being propitiated.
The plate usually includes small portion of all the foods
to be served. The plate will then be presented to the Orisa.
I believe 'Yanle,' as a process, is known as 'Ashe' in the
diaspora.