Food with Foreign roots now also made with distinct Yoruba style in Yorubaland. This is different from foreign food found in Yoruba regions made as it is as it would in its native homelands.
Yoruba style:
Small chops ( Yoruba style Samosa and Spring rolls)
Yoruba breakfast consists of a myriad of choice. Some food are more common for breakfast, Lunch and Dinner but it is also flexible to eat those meals at other times of the day as well if preferred. Typically breakfast can be different types of rice dishes, or Soups (obe) with "swallow" (Okele).Foods like Akara and Moi Moi can also be had. Some common Yoruba breakfasts include:
Akara and Bugan (bread) with tea: Akara is a fried bean cake, it can be eaten alongsides bread with tea sometimes included in the meal
Ogi with Moi Moi : Ogi is a custard like dish, Moi Moi is a steamed bean pudding that.
Ofada : A rice dish made with native spotted rice eaten with either Ayamase sauce or Ofada sauce with meat or fish and/or Egg. Dodo (Fried plantains) can be added.
Iresi ati Obe ata: Rice and a type of Tomato-Pepper spiced Stew eaten alongside meat (beef, goat meat, chicken, turkey), Egg or Fish.
Ila-alasepo ati Eba : An okro soup dish with Eba (a cassava garri based Okele)
Okele are starchy balls eaten in Yorubaland. They are what is referred to as "swallows", though swallow isn't a translation of Okele. They don't have to be swallowed however or chewed as it is a preference. Okele include: Fufu, Eba, Amala, Iyan, Lafun, Semo, amongst others.
Soups are a staple of Yoruba culture. Some of these Soups are what will be considered stews in the English language due to texture but are categorised as Soups due to it being eaten with okele. Soups are eaten with okele. Soups are called Obe. Some Soups Include Egusi, Eforiro,Efo (the varieties), Ewedu, Gbegiri, Marugbo, Apon, Ila, Ila- alasepo, Ilasa.
Yoruba Cuisine have a rich variety of stews. The stews are mainly eaten with rice dishes. They can also be eaten with yam,potatoes,bread or beans dishes. These stews are usually made with a tomato-pepper varients and onion base with spices including garlic, ginger, bayleaf, iru and so on, in a unique frying technique in groundnut oil/peanut oil (òróró) or Palm oil (Epo /Epo pupa). Stew in Yoruba is generally called Obe-ata, but its also specifically a kind of common white rice stew. Some Stews include: Ọbẹ̀ ata, Ọbẹ̀ ata díndín, Buka stew, Ọ̀fadà sauce, Ayamaṣe , Àgànyìn sauce, Ọbẹ̀ irú, Ọbẹ̀ Adìyẹ, Ọbẹ̀ Ẹja tútù, Ọbẹ̀ Ìmóyò.