A dark, stretchy yam-flour swallow beloved in Ibadan, often eaten with gbegiri and ewedu—famous across Nigeria as “the Ibadan classic.” 1)
A rich trio of soups—gbegiri (bean purée), ewedu (jute leaf), and obe ata (pepper stew)—served together, producing a silky, spicy, layered flavor. 2)
A fiery red stew made by frying peppers and onions in palm oil until deeply caramelized; distinctive for its smoky, intense flavor. 3)
A smooth, mild soup made from peeled brown beans; its velvety texture is central to Oyo’s famous abula combination. 4)
A thick, pepper-forward okra soup common among Ogbomosho households, known for its spicy kick and slippery texture. 5)
Locally grown rice with a nutty aroma, traditionally served with ayamase (designer stew) and assorted meats. 6)
A green pepper stew made with bleached palm oil, assorted meats, and fermented locust beans—spicy, smoky, and deeply savory. 7)
A firmer, savory version of corn paste, typically eaten with pepper sauce; popular among traders for its quick preparation. 8)
Originating from Ikire town: mashed, spiced overripe plantains fried until black and chewy—sweet, spicy, and smoky. 9)
Spicy, grilled goat meat chopped and tossed with peppers; a street-food classic, especially in Ibadan nightlife spots. 10)
Large snails cooked in a fiery pepper sauce; prized as a delicacy in social and ceremonial gatherings. 11)
A soft, slightly fermented cassava meal; common in rural Oyo communities and paired with rich, oily stews. 12)
A nutritious vegetable dish featuring three leafy greens cooked together with palm oil and smoked fish. 13)
A sour, slightly bubbly corn drink consumed chilled—popular in Oyo rural areas for heat relief and digestion. 14)
Cow skin simmered in pepper sauce until tender; eaten with rice, amala, or as a spicy snack in beer parlors. 15)