Yoruba cuisine

edible tuber

banana cultivars commonly used in cooking

Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Fufu's prevalence in West African su

cooked rice stir-fried with eggs and other ingredients

rice dish from West Africa

Akara (; , ) is a type of fritter made from cowpeas or beans (black-eyed peas) originated in Yorubaland, from the Yoruba ethnic group inhabiting parts of Nigeria, Benin and Togo. It is sometimes referred to as "bean cake" in English. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.

thumb|Garri flour thumb|Cooked garri (eba) on a plate in Cameroon

Ẹ̀bà (Yoruba) also known as Ebe or Pinon' (in Togo, Benin, and southern Ghana) is a staple okele or swallow from Nigeria, Togo and Benin, also eaten in the West African sub-region and other African countries. The term èbà originates from Yoruba. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri all across West Africa. It is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste.

traditional Nigerian food

thumb|Egusi seeds without shells thumb|Egusi seeds with shells

traditional Yoruba Nigerian food made of root flour

thumb|Ekuru Ekuru is a cuisine native to the Yoruba people in Nigeria, Benin, Togo. It is often prepared with black eyed peas or beans.

roasted plantain dish in Nigeria

thumb|Frejon Frejon (from , Portuguese for 'beans') is a coconut milk and bean soup which is eaten especially during Holy Week by some Christians, mostly Catholics, across the world. Countries where frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the "Brazilian Quarters" in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a su

soup made from the green seed pods of the okra plant

soup made with dry, ground Irvingia gabonensis (ogbono) seeds

cooked dish made from plantains

Nigerian okra soup

rich Nigeria vegetable stew that is native to the yorubas of the Western Nigeria

meal ground from dried corn

Aadun is a street snack popular among the Yoruba speaking states in Nigeria. The name aadun means sweetness and it is also commonly served at weddings and naming ceremonies.

delicacy of the Agoyin people from the Republic of Benin and popular in Lagos, Nigeria

soup of Yoruba people in Nigeria

yam-based staple food from West Africa

fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet

thumb|Gizdodo Gizdodo is a Yoruba Nigerian delicacy made of gizzard and dodo (fried plantain); this is a side dish eaten at home, picnic or for special occasions.

Name for heritage varieties of rice grown in south-west Nigeria and used in a variety of dishes

popular Nigerian soup popularly eaten with Nigerian stew such as buka stew or gbegiri

Ebiripo is a steamed cocoyam dish common amongst the Yoruba people of Remo in Ogun state.

popular Nigeria dish which is a combination of beans and corn

special local snack popular in the southwestern part of Nigeria