A signature combination in Ilorin, the state capital. Amala (yam or plantain flour dough) is served with gbegiri (bean soup) and ewedu (jute leaf soup), topped with spicy tomato stew. 👉 It’s a perfect example of Kwara’s Yoruba heritage — smooth, tangy, and deeply savory. 1)
A creamy soup made from roasted groundnuts, thickened with vegetables and flavored with local spices. The Kwara version often adds smoked fish and dried shrimp, linking northern and southern influences. 2)
A fiery red stew of blended peppers, tomatoes, and onions cooked slowly in palm oil, often served with assorted meats. Curious twist: locals sometimes enrich it with a bit of locust bean paste (iru) for a deep, rustic flavor. 3)
A lush spinach (or ugu) stew made with palm oil, peppers, and dried fish. Kwara’s version often uses river-caught fish from the Niger and ground melon seeds for extra texture. 4)
A meal of pounded yam paired with egusi soup flavored with stockfish and bitterleaf, giving it a slightly earthy tone distinct from southern versions. 5)
A comfort dish of beans and corn cooked together in palm oil, onions, and chili. In Kwara, people sometimes add crayfish or dried shrimp powder for umami — a nod to the riverine influence. 6)
Spicy, roasted or fried goat or chicken, tossed in onion-chili marinade with a touch of honey or palm wine — a festive delicacy often served at Kwara weddings. 7)
A popular breakfast combo: smooth fermented corn pap paired with akara (bean fritters). The Kwara version is famous for its extra fermentation — tangy, aromatic, and probiotic-rich. 8)
Reflecting the northern Nupe influence — tuwo masara (cornmeal dough) served with miyan kuka, a soup made from powdered baobab leaves, dried fish, and spices. Nutritious, earthy, and rare in southern Nigeria. 9)
Locally caught catfish are smoked, then cooked with tomatoes, atarodo peppers, and palm oil until deeply flavorful. In rural Kwara, it’s often eaten with rice or boiled yam. 10)
Eko (firm corn pudding, similar to agidi) is sliced and served cold with a vibrant ata (pepper-tomato sauce). It’s refreshing, especially during the dry season, and often sold by street vendors. 11)
A distinctive Ilorin-style vegetable sauce made from scent leaf, pepper, and iru, spooned over plain rice. The flavor is smoky and pungent — a real taste of home cooking. 12)
Yam chunks cooked in a sauce of ripe plantains, tomatoes, and palm oil, giving a mix of sweet and savory flavors. A comfort dish often made during the yam harvest season. 13)
A lesser-known Kwara delicacy — goat meat simmered in ground beniseed (sesame) and tomato-pepper paste. The sauce is silky, nutty, and lightly spiced — an elegant countryside dish. 14)
A dish showing Kwara’s connection to southwestern Nigeria: unpolished local rice (ofada) served with green chili stew made from bell peppers, onions, and assorted offal. It’s pungent, bold, and deeply aromatic — a true culinary statement. 15)