A hearty stew made from a mix of leafy greens, smoked fish, and palm oil, known for its deep, earthy flavor and unhurried cooking method. ¹⁾

A celebrated meal in Ilesa: smooth pounded yam served with a very thick, richly seasoned egusi stew full of meat and stockfish. ²⁾

A tangy, slightly slimy soup made from roselle leaves (sorrel), creating a uniquely tart flavor profile rarely found outside Osun. ³⁾

Originating from Ikire town: overripe plantains mashed with chili and fried until almost black—intensely sweet, spicy, and smoky. ⁴⁾

A sweeter, smoother version of egusi stew made with local honey beans, giving a creamier texture and delicate nutty taste. ⁵⁾

A firm pudding made from fermented corn, eaten with pepper sauce; often served during ceremonies and communal gatherings. ⁶⁾

A silky, stretchy okra stew cooked with assorted meats and smoked fish, eaten with amala, iyan, or lafun. ⁷⁾

A rustic blend of mashed yam and cracked corn grains simmered with palm oil, vegetables, and dried fish. ⁸⁾

A lightly spiced fish stew intentionally cooled before serving, allowing flavors to mellow and intensify—an Osun specialty. ⁹⁾

Mashed yam mixed with chili and onions, shaped into patties and fried—crunchy outside, soft inside; a popular street snack. ¹⁰⁾

A rich vegetable stew with palm oil, iru (locust beans), and smoked meats, distinct for its deep umami and reddish color. ¹¹⁾

An Osun interpretation of “designer stew,” but white (funfun), using bleached palm oil, green peppers, and delicate seasoning. ¹²⁾

A spicy sauce containing goat, offal, tripe, and cow skin, often eaten with bread, rice, or as a standalone party delicacy. ¹³⁾

Traditional akara prepared during festivals—larger, fluffier, and richer in onions and peppers than typical street versions. ¹⁴⁾

A smoked, slightly fermented version of lafun giving a deeper flavor, typically paired with strongly spiced stews. ¹⁵⁾