How to make pounded yam (iyán) the traditional way or with a food processor, with tips for a smooth stretch and the best soups to serve with it....
How to cook ayamase, the smoky green pepper stew also called designer stew, with palm oil, locust beans and assorted meats, plus what to serve it with....
A step-by-step moi moi (olele) recipe: soak, peel, blend and steam beans into a soft, savoury Nigerian pudding, with tips to avoid hard or watery moi moi....
Yoruba words for food, fruits, vegetables and ingredients, with a vocabulary table, sample sentences for ordering and cooking, and links to Yoruba recipes....
A visitor-friendly guide to Yoruba street food in Lagos and Ibadan: bọ́lẹ̀, àkàrà, dòdò, mọ́ínmọ́ín, ẹ̀wà àgóyín and more, with names, how to order and safety tips....
A step-by-step ata dindin recipe: Yoruba fried pepper sauce made with peppers, onions and oil, with serving ideas, storage tips and common mistakes....
Discover the Yoruba New Yam Festival (Odún Ìjẹ̀ṣú): what it means, how the first yam is offered, the food and the communities that celebrate it....
Ewa agoyin is Lagos's beloved mashed bean dish with a dark, smoky pepper sauce. Learn where it comes from, how it is eaten with soft bread, and how to cook it at home....
Explore 12 classic Yoruba dishes with short descriptions and cooking tips, from efo riro, moin moin and ofada stew to ikokore, akara and iyan....
Learn how to make amala, ewedu and gbegiri, the classic Yoruba meal, with ingredients, step-by-step instructions, serving tips and common mistakes to avoid....