A signature Ondo staple made from fermented cassava rolled into smooth balls; known for its smoky aroma and eaten with rich vegetable stews. 1)
A hearty okra soup cooked with assorted meats, fish, and vegetables, giving it a chunky, flavorful texture loved across Ondo households. 2)
Crispy fritters made from grated water yam and spices; often served as a breakfast snack or side dish. 3)
A traditional Ondo fish delicacy where fresh fish is simmered in hot palm oil with peppers and local spices for a tender, flavorful result. 4)
A rustic dish from the Ikale people: yam chunks cooked with leafy greens, palm oil, pepper, and smoked fish. 5)
A local take on jollof rice with a high pepper content and a distinctive smoky taste from wood-fired cooking. 6)
A spicy Ondo version of gbegiri, made from peeled beans blended into a smooth, slightly peppery soup. 7)
Soft, ripe or unripe plantains cooked into a thick stew with palm oil, vegetables, and smoked fish—a comfort classic in coastal Ondo. 8)
A porridge-like dish made from fresh corn kernels and vegetables, simmered into a mildly sweet, savory blend. 9)
A baked or steamed cassava dish enriched with palm oil and sometimes dried fish; firm, colorful, and rich. 10)
A coastal specialty from Ilaje communities, using fresh crab, prawns, periwinkle, and fish in a peppery, aromatic broth. 11)
A dish prepared with home-rendered coconut oil, fried fish, and peppers—popular among coastal families. 12)
A fiery pepper-tomato stew known for its bold flavor and generous use of locally grown chilies. 13)
Ekuru is a steamed unsalted bean cake served with a bright red pepper sauce mixed with palm oil and onions. 14)
A simple but beloved Ondo snack: whole yams roasted in hot coals and dipped in fresh palm oil mixed with pepper and salt. 15)