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+====== Oyo cuisine ======
+==== Amala Ibadan ====
+A dark, stretchy yam-flour swallow beloved in Ibadan, often eaten with gbegiri and ewedu—famous across Nigeria as “the Ibadan classic.” [([[https://www.tasteatlas.com/amala|Taste Atlas]])]
+==== Abula ====
+A rich trio of soups—gbegiri (bean purée), ewedu (jute leaf), and obe ata (pepper stew)—served together, producing a silky, spicy, layered flavor. [([[https://simshomekitchen.com/abula/|Sims Home Kitchen]])]
+==== Obe Ata Dindin (Fried Pepper Stew) ====
+A fiery red stew made by frying peppers and onions in palm oil until deeply caramelized; distinctive for its smoky, intense flavor. [([[https://www.youtube.com/watch?v=2H1YPzUOm-w|YouTube]])]
+==== Gbegiri Ibadan (Bean Purée Soup) ====
+A smooth, mild soup made from peeled brown beans; its velvety texture is central to Oyo’s famous abula combination. [([[https://eatwellabi.com/how-to-make-gbegiri-soup-from-canned-beans/|Eat Well Abi]])]
+==== Obe Abolo (Okra & Pepper Mix Soup) ====
+A thick, pepper-forward okra soup common among Ogbomosho households, known for its spicy kick and slippery texture. [([[https://www.myactivekitchen.com/okra-pepper-soup-igbagba-ofofo/|My Active Kitchen]])]
+==== Ofada Rice (Oyo Local Rice Variant) ====
+Locally grown rice with a nutty aroma, traditionally served with ayamase (designer stew) and assorted meats. [([[https://cheflolaskitchen.com/ayamase-stew-ofada-stew/|Chef Lola's Kitchen]])]
+==== Obe Ayamase (Designer Stew) ====
+A green pepper stew made with bleached palm oil, assorted meats, and fermented locust beans—spicy, smoky, and deeply savory. [([[https://www.mydiasporakitchen.com/green-pepper-stew-aka-ayamashe-stew-yum/|My Diaspora Kitchen]])]
+==== Eko Ibadan (Corn Custard Pudding) ====
+A firmer, savory version of corn paste, typically eaten with pepper sauce; popular among traders for its quick preparation. [([[https://1qfoodplatter.com/ekoki-steamed-corn-pudding/|1Q Food Platter]])]
+==== Dodo Ikire (Spiced Caramelized Plantain) ====
+Originating from Ikire town: mashed, spiced overripe plantains fried until black and chewy—sweet, spicy, and smoky. [([[https://ounjealadun.com/2021/07/29/dodo-ikire/|Ounje Aladun]])]
+==== Asun Ibadan (Peppered Smoked Goat) ====
+Spicy, grilled goat meat chopped and tossed with peppers; a street-food classic, especially in Ibadan nightlife spots. [([[https://sisijemimah.com/2016/12/31/asun-recipe-spicy-peppered-goat-meat/|Sisi Jemimah]])]
+==== Obe Igbin Ibadan (Snail Pepper Sauce) ====
+Large snails cooked in a fiery pepper sauce; prized as a delicacy in social and ceremonial gatherings. [([[https://www.instagram.com/reel/DNrARx7xHLF/|Instagram]])]
+==== Lafun Oyo (White Cassava Swallow) ====
+A soft, slightly fermented cassava meal; common in rural Oyo communities and paired with rich, oily stews. [([[https://www.seriouseats.com/nigerian-lafun-recipe-11859063|Serious Eats]])]
+==== Efo Obinrin Meta (Triple Vegetable Stew) ====
+A nutritious vegetable dish featuring three leafy greens cooked together with palm oil and smoked fish. [([[https://foodsturvs.ca/authentic-efo-riro-recipe-nigerian-spinach-stew/|Food Sturvs]])]
+==== Ajon (Fermented Corn Pap Drink) ====
+A sour, slightly bubbly corn drink consumed chilled—popular in Oyo rural areas for heat relief and digestion. [([[https://www.facebook.com/kemi.orunmuyi/posts/pap-water-or-fermented-corn-water-omi-ikan-or-omi-ogiit-is-the-liquid-extracted-/30614829728130986/|Facebook]])]
+==== Ponmo Alata (Spicy Cow Skin Stew) ====
+Cow skin simmered in pepper sauce until tender; eaten with rice, amala, or as a spicy snack in beer parlors. [([[https://www.tiktok.com/@sisiyemmie/video/7294586417055812869|TikTok]])]
+{{tag>food culture geography}}

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