Ogun Cuisine

A comforting Ogun classic combining sweet corn and soft beans cooked with palm oil, peppers, and spices—simple, filling, and uniquely flavorful. ¹⁾

A signature Ijebu dish made from grated water yam cooked into a thick, slightly sticky pottage with smoked fish and palm oil. Earthy and very distinctive. ²⁾

The famously fine Ijebu garri, known for its tart fermentation, eaten as a crunchy snack with groundnut kulikuli or soaked with cold water and sugar. ³⁾

A deep-red, intensely flavored stew made from blended peppers, tomatoes, and fried palm oil—known for its rich roadside “buka” taste. ⁴⁾

A spicy, less tomato-heavy pepper blend popular among the Yewa people, often served with yam or cassava meals. ⁵⁾

Steamed cocoyam grated into a firm pudding, wrapped in leaves, and served with pepper sauce or stew—a unique textural treat. ⁶⁾

A Yoruba staple in Ogun homes: ground melon seeds cooked with spinach, peppers, smoked fish, and sometimes bits of stockfish. ⁷⁾

Deep-fried plantain dough balls—similar to puffs but made from overripe plantains for a sweet-savory flavor. ⁸⁾

A subtly seasoned, lightly spiced fish stew allowed to cool and develop a deep, settled flavor—common among the Egba. ⁹⁾

A famous Yoruba snack believed to originate near Ogun’s borders: overripe plantains mashed with chili and fried until dark and caramelized. ¹⁰⁾

A soft, stretchy cassava flour swallow with a mild flavor—perfect with spicy stews like gbegiri or ewedu. ¹¹⁾

A velvety soup made from peeled black-eyed beans, often paired with ewedu and gbegiri for the classic “abula” combination. ¹²⁾

A deeply savory stew built on iru (locust beans), giving a strong umami aroma unique to Yoruba cooking—more intense in the Ogun version. ¹³⁾

Spicy, aromatic soup filled with goat meat and Yoruba pepper-soup spices; a favorite at gatherings and evening events. ¹⁴⁾

Ijebu Ifokore (Cocoyam & Fish Pottage) A variant of ikokore from Ijebu: grated cocoyam slowly cooked with palm oil, dry fish, and chili for a thick, rustic meal. ¹⁵⁾