Dybala11:

Gbegiri almost Nupe??
By the way, have you eaten "efo riro" before??

baralatie:

Preparation styles are different for each tribes though

mariahAngel:


Thank you.

What about the ingredient that gives it the sweet taste?
That is what does it for me.

Mckandre:
igbos preparation is the best qoute me anywhere.

SocialJustice:
Lol, which one is tomi fish? I prefer it with pomo, cow head, periwinkle and dried river fish. Those very expensive fish that cost up to N200k. That fish is good in banga soup too. Owho spooks non indigenes a lot compared to banga.

Liron:
Tea and bread.

Bintdawood:


You welcome.

Sorry i forgot to mention honey and grounded groundnut.
But u see some people add sugar to the paste.

But those ones with sweeeeet taste is vedan, its a seasoning, idk if you know it sha.

Probz:


I’m not going to not quote you, like. Akwa Ibom and Ondo people do a quite banging egusi, too. Delta for egusi pepper-soup.

Urheadmaster:



Well prepared Amala and ewedu soup can make you bite off your fingers

airsaylongcome:


Have you eaten ego-riro?

Cutehector:
Fisherman soup!

Banga soup!


Afang soup!

Probz:


I have. One thing I’d say is that Igbo people tend to be somewhat more fond of cooking food with turkey more than Yorubas (and torotoro, in-turn, is probably more popular in Imo State than anywhere-else, especially with their Christmas stews and jellof rice) and that’s another important factor when it comes to making certain types of soup/maximising their taste and so I would like to see more efo-riro cooked with that than just major cow-roundabouts (which are still very important for what they are). With certain of even those higher-ranking Yoruba foods I just get the vibe that an Owerri or Awka woman could just make it better given a bit more direct exposure to whatever the food is so I can be a bit sheepish in ascribing a great deal of credit to Yorubas for foods beyond the good take so many of them have more general/shared Nigerian foods (moi-moi, akara, rice, stews) unless they’re from Ondo/Ekiti (they really do have a lot of good native foods) but for what it is now efo riro is actually a very sweet one and I enjoy it.
Ekiti people are more likely to serve it with e/agidi, yam and rice, whereas other Yorubas (I don’t think efo-riro is particularly common with Ondo folk, so obviously apart from them) tend to go more with utara-ji/eba as a side-food; am I right?

Probz:


I have. One thing I’d say is that Igbo people tend to be somewhat more fond of cooking food with turkey more than Yorubas (and torotoro, in-turn, is probably more popular in Imo State than anywhere-else, especially with their Christmas stews and jellof rice) and that’s another important factor when it comes to making certain types of soup/maximising their taste and so I would like to see more efo-riro cooked with that than just major cow-roundabouts (which are still very important for what they are). With certain of even those higher-ranking Yoruba foods I just get the vibe that an Owerri or Awka woman could just make it better given a bit more direct exposure to whatever the food is so I can be a bit sheepish in ascribing a great deal of credit to Yorubas for foods beyond the good take so many of them have more general/shared Nigerian foods (moi-moi, akara, rice, stews) unless they’re from Ondo/Ekiti (they really do have a lot of good native foods) but for what it is now efo riro is actually a very sweet one and I enjoy it. 
Ekiti people are more likely to serve it with e/agidi, yam and rice, whereas other Yorubas (I don’t think efo-riro is particularly common with Ondo folk, so obviously apart from them) tend to go more with utara-ji/eba as a side-food; am I right?
Some of your statements are right, Amala is more commonly eaten than you've it credit for in Yoruba land though. I'm a Yoruba man anyway. 
The akara I've been eating here tastes better than the ones I ate while I was in Enugu. Also, the food wey fall my hand pass na okpa o. The hype around it, before I tasted it anyway, was that it has a better taste compared to moin-moin. I believe the only Yoruba soup outsiders often have reservations against is "ewedu", cos of how slimy it looks. I should have tried more of Igbo soup while I was at Enugu though, the few ones I ate wasn't really too palatable with my taste buds. That's why I decided to stick to what I know.  
I think the Yorubas around generally have a higher tendency of sticking to the traditional methods of cooking their meals/soups, the reason it seems like there's no varieties to the efo riro I asked you about. But you can actually garnish efo riro with other condiments and according to your tastes, whether it's turkey you want to add or beef, goat meat, chicken, fish etc. I've actually eaten efo riro with cooked with all of the above several times o. I remembered the day my friend and I, prepared efo riro at the corper's lodge at Udi. We became demigods among them that day and till the rest of our service year. 

Probz:


I have. One thing I’d say is that Igbo people tend to be somewhat more fond of cooking food with turkey more than Yorubas (and torotoro, in-turn, is probably more popular in Imo State than anywhere-else, especially with their Christmas stews and jellof rice) and that’s another important factor when it comes to making certain types of soup/maximising their taste and so I would like to see more efo-riro cooked with that than just major cow-roundabouts (which are still very important for what they are). With certain of even those higher-ranking Yoruba foods I just get the vibe that an Owerri or Awka woman could just make it better given a bit more direct exposure to whatever the food is so I can be a bit sheepish in ascribing a great deal of credit to Yorubas for foods beyond the good take so many of them have more general/shared Nigerian foods (moi-moi, akara, rice, stews) unless they’re from Ondo/Ekiti (they really do have a lot of good native foods) but for what it is now efo riro is actually a very sweet one and I enjoy it.
Ekiti people are more likely to serve it with e/agidi, yam and rice, whereas other Yorubas (I don’t think efo-riro is particularly common with Ondo folk, so obviously apart from them) tend to go more with utara-ji/eba as a side-food; am I right?

God1000:
Amala, it's a Yoruba food

Hamzashaf99:

I don't like the taste, or maybe it's just the ones I've tasted here

mattenny:
Which ibo get ogbono soup. Abi Edo esan tribe

Bahamas95:
Fresh catfish banger soup and starch.....The soup should be served with that traditional clay plate (ēwērè)


When you eat that food even if you nor be witch you go confess.

Bintdawood:



What is dankwa?

airsaylongcome:


Have you eaten ego-riro?

gibsonwales:
I'm Yoruba amaka / ndi Yoruba but I enjoy afang, okazi, edikaikong, OHA na Baba of all

Osariemen12:


No at all. Will not in this lifetime.

sacajawea:

Where are you from?

Urheadmaster:



Well prepared Amala and ewedu soup can make you bite off your fingers

wman:


Donkwa.

Groundnut that has been grinded and molded into balls. It's an hausa by-product of groundnut just like Kuli-Kuli