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Efo riro is a staple in Yoruba land and is often served at home and during traditional ceremonies. It is typically eaten with iyan, fufu, eba, amala, or other types of okele or "swallow" foods. [6] Over time, the popularity of Efo riro has spread across Nigeria and beyond, with many variations of the dish emerging.
Yoruba cuisine is the numerous and diverse foods of the Yoruba people of Yorubaland (Yoruba native regions of Nigeria). [1] Some notable Yoruba food includes Ọ̀fadà, Àsáró, Mọ́í Mọ́í, Ẹ̀gúsí soup, Àbùlà, Àkàrà, Ilá Alásèpọ̀, and Ẹ̀fọ́ rírò with Òkèlè.
Efo riro: made from vegetables and a mixture of meat, fish, cow skin (ponmo), and other meats [27] Egusi: soup made of thickened melon seeds and leaf vegetables. [28] [29] Ewedu soup: made from cooked and grated Corchorus leaves with or without a small quantity of egusi and/or locust beans. [30] Gbegiri Soup: [31] made from dried beans. [32]
Irú Wooro is used mostly in vegetable soups like Efo Riro, Egusi soup, Ofada sauce, Ayamashe, Buka stew, Obe ata, Ila Asepo, etc. [citation needed] Irú pẹ̀tẹ̀ is used in making ewedu and egusi soup.
Description: Iyan called pounded yam in english, is similar to mashed potatoes but all mashed and completely smooth with no yam chunks left, and Efo-riro is a traditional Nigerian recipe for a classic stew of meat and greens in a tomato and chilli-based sauce. ...
Èbà is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as okra soup, chilli paste in Togo, bitter leaf soup or with either okro, ọgbọnọ / apọn , or ewédú, meat or fish, stewed vegetables or other sauces such as gbẹ̀gìrì, ofe akwu (banga soup) or egusi soup.
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This category contains articles with Yoruba-language text. The primary purpose of these categories is to facilitate manual or automated checking of text in other languages. The primary purpose of these categories is to facilitate manual or automated checking of text in other languages.