A beloved Ekiti staple made from grated water yam, cooked with palm oil, pepper, smoked fish, and crayfish. It’s thick, sticky, and savory — both humble and richly satisfying, especially on rainy days. 1)
A colorful soup of green leafy vegetables like ugu or amaranth, cooked with palm oil, ground crayfish, and assorted meats. Ekiti-style efo is slightly lighter and more herbaceous than Lagos or Ibadan versions — closer to the land in flavor. 2)
A local take on egusi, where ground melon seeds are fried in palm oil with onions and pepper before being simmered with meat and locust beans (iru). Ekiti cooks often add a handful of bitterleaf to balance the richness — a distinctive regional touch. 3)
Ekiti is yam country, and its pounded yam is legendary — smooth, elastic, and served steaming hot with any of the soups above. Preparing it is a labor of rhythm and skill — a communal act of strength and care. 4)
A sticky, bright-green soup made from chopped okra, palm oil, and pepper. In Ekiti, it’s often enhanced with bush spices and served with iyan — slippery, spicy, and joyous. 5)
A regional variant of egusi where the melon paste is lightly toasted first, producing a nutty, smoky aroma. Served with pounded yam, it’s both refined and deeply comforting. 6)
A silky green soup of jute leaves whisked until smooth, seasoned simply with locust beans and a dash of pepper. In Ekiti, it’s served not with stew as in Oyo, but often on its own — a minimalist expression of taste and texture. 7)
A thick, dark-red sauce made from blended peppers, tomatoes, onions, and palm oil, slowly fried to richness. It’s eaten with rice, yam, or even boiled plantain — and every home has its own perfect balance of heat and sweetness. 8)
A smooth, nutty stew made from roasted groundnuts and pepper, sometimes cooked with chicken or goat meat. Ekiti-style versions are mild and slightly sweet, showing West African roots of peanut sauces adapted to local taste. 9)
A hearty, one-pot mix of local rice and brown beans, seasoned with palm oil, pepper, and onions. It’s a dish of togetherness — farmers’ food that’s filling and comforting. 10)
A tart, crimson soup made from roselle leaves, similar to hibiscus greens. It’s slightly sour, often thickened with ground melon or ogbono — a rare but treasured taste of the countryside. 11)
Prepared with ground bitterleaf and local spices, this soup has a subtle, bitter bite said to “cleanse the stomach.” It’s an acquired taste, usually paired with soft pounded yam or fufu. 12)
A famous Ekiti street treat — overripe plantains mashed, spiced, and fried until blackened and caramelized. Crunchy outside, soft inside — sweet, peppery, and totally addictive. 13)
Made with catfish or tilapia, flavored with uda seeds, scent leaves, and ehuru. Lighter than the Niger Delta style — more herbal, less oily — showing Ekiti’s inland restraint. 14)
Cocoyam mashed and cooked with smoked fish, pepper, palm oil, and vegetables, forming a comforting, slightly sticky porridge. It’s a cousin of water yam pottage but with a creamier consistency and a subtler flavor. 15)