I know we have many yorubas here so please I am asking the yoruba folks to give me recipes for yoruba meals and delicacies.You want to know why?mmmmm,ask Tosin.

Well please,I need recipes.Thanks a lot

Please specify the ones you want so that i can help out.

yeah snazzy, tell us which and i will tell u how to prepare them

well,I only know of amala and ewedu,gbegiri:those are all the Yoruba dishes I know of.Don't tell me that is all.I need any one you know how to prepare.Thanks

What tribe is he from like Ijebu, Ibadan, Ondo,etc?

Ondo

They like Iyan. You have to make it not too soft or not too hard. You have to eat the iyan with efo riro (spinach).

With that there aint no going wrong.

now thanks alot,but what is iyan?how is it prepared?and the efo riro too?

Iyan is like white powder kinda of like amala but it taste completely different. I think you can go to your supermarket and buy it.

For the Iyan:
1 boil water.
2 when water is done put iyan inside dont put too much or it would be too hard, make sure there are no lumps inside

okay!!!gee thanks take that you are the best,I owe you one!!!

eehhhh,but the efo riro nko?

For the efo:
ground the pepper (2 tomatoe, 1 bell pepper, ata rodo, onion)
put the pepper in a pot, then put some epo(palm oil)
put some salt and maggi
cook that for about 15 min or until done
put the spinach inside
cook it for 10 minutes

I hope this is right I cant really explain it in owrds.

geeee thanks a lot Sade,thank you very much!!!Someone is in for a lot of surprises very very soon

You' re welcome .

I hope I didnt forget anything.

Egami, ki ni awon omo yi ti so ara won di? Sade!!! Which kain IYAN be that, Snazzy, u don't want to tell me that u don't know pounded yam. Iyan = pounded yam, even the biggest ajebota know that one.

Anyways, i doubt if they sell "iyan powder" in nigeria, infact if you're in nigeria i think it's torture to eat powdered iyan.

Now, to prepare iyan,
you buy like 2 tubers of YAM.
Peel it off, rinse, and boi till it's soft, not to soft now (NO SALT)
Get your odo, and omo ori odo (pistle and molta)
Hurry up because we don't want the yam to be cold now
throw the yamin the molta one after the other as u pound.
Pound with all your strength ni oo, *shey u want to impress your boyfriend).
Infact, your sweat is part of the ingredients.
Pound the yam very well, till it's all formed (u cook fufu -- uyo people, so u should know how a good fufu should be),
Use the pistle to turn the pounded yam very well,
Get a plate and serve it, if you're not eating it immediately, wrap in a plastic (nylon), and put the iyan in betweeen 2 blankets.
Yes,, it's better that way than in a cooler, because in a cooler the iyan can "yi owo pada". I dont know the translation for that.

Now that's how to prepare iyan, Sade, you're talking about gira, that shiit aint pounded yam, lol, but i feel u tho, that's what we here have to settle for.

As for the stew, me i no know, but sade sure is right about eating it with efo riro, efo elegusi is sometimes good too.
Yes im from EKITI.

Thats the kind of iyan they sell for us here. We have the dry shit that taste like they mixed it with potatoe.
Ya'll dont know how lucky you are to live in Nigeria.

sade511:

Thats the kind of iyan they sell for us here. We have the dry rubbish that taste like they mixed it with potatoe.
Ya'll don't know how lucky you are to live in Nigeria.

It's not too late for you to go back there. You don't even need visa.

sade511:

Thats the kind of iyan they sell for us here. We have the dry rubbish that taste like they mixed it with potatoe.
Ya'll don't know how lucky you are to live in Nigeria.

yes true talk, but i just hate dat kind of Iyan, i prefer to eat the real one first think when i get to nigeria

haaaa hotangel thanks alot

good cooks. probably u should teach me as well

Is snazzy getting married to Ondo man?

Is his name Tosin Martins?

@

Thats the kind of iyan they sell for us here. We have the dry rubbish that taste like they mixed it with potatoe. Ya'll don't know how lucky you are to live in Nigeria

I remember I first landed back in Nija just some few yrs ago, and my mom had already prepared a very serious 360 degree Pandi with some serious vegetable. the way the pandi looked, i knew that this one was the original.
O boy, i took my first morsel, swallowed, and then my second, wow, my teeth, and cheek bones left and right, ached me so bad that i could not close my mouth for like 3-4 minutes. Everybody was like, hey, what happened, since my hand was still in my open mouth, It was then i realized how long i had been outa Nigeria.

You know, 360degree Pandi is very much different from Spaghetti!!!!

funny kimba,why u nor come fit close ur mouth na,abi bone shook ur teeth

what about how to prepare Egusi yoruba style? Someone help, sade where u @? , never mind just found it.

wh'd up Boo,
i really don't care bout ur cooks n soups, its jus tha u look much like Marvis,
sry r u kind of related,

don't get me wrong am just tryin 2 get an info



holla back

hot-angel:

Egami, ki ni awon omo yi ti so ara won di? Sade!!! Which kain IYAN be that, Snazzy, u don't want to tell me that u don't know pounded yam. Iyan = pounded yam, even the biggest ajebota know that one.

Anyways, i doubt if they sell "iyan powder" in nigeria, infact if you're in nigeria i think it's torture to eat powdered iyan.

Now, to prepare iyan,
you buy like 2 tubers of YAM.
Peel it off, rinse, and boi till it's soft, not to soft now (NO SALT)
Get your odo, and omo ori odo (pistle and molta)
Hurry up because we don't want the yam to be cold now
throw the yamin the molta one after the other as u pound.
Pound with all your strength ni oo, *shey u want to impress your boyfriend).
Infact, your sweat is part of the ingredients.
Pound the yam very well, till it's all formed (u cook fufu -- uyo people, so u should know how a good fufu should be),
Use the pistle to turn the pounded yam very well,
Get a plate and serve it, if you're not eating it immediately, wrap in a plastic (nylon), and put the iyan in betweeen 2 blankets.
Yes,, it's better that way than in a cooler, because in a cooler the iyan can "yi owo pada". I don't know the translation for that.

Now that's how to prepare iyan, Sade, you're talking about gira, that shiit aint pounded yam, lol, but i feel u tho, that's what we here have to settle for.

As for the stew, me i no know, but sade sure is right about eating it with efo riro, efo elegusi is sometimes good too.
Yes im from EKITI.

this hotangel sure as heck is funny, i cant stop laughing.
anywazs dont mind me all you kuku said is true. i be ekiti too but i cant help you with the "yi owo pada" phrase, any stew goes 4 mii o

OBE EFO ELEGUSI

INGREDIENTS QUANTITIES

Beef 8 medium pieces
Stockfish head 1 medium head
Smoked fish 1 medium size
Shoko leaves 1 medium bunch
Fresh pepper (ground) 4 large size
Fresh tomatoes (ground) 4 large size
Tatashe (ground) 4 large size
Onion (ground) 1 large size
Egusi (ground) 1½ cups
Maggi Super Onion Spices (Tablet) 1
Iru 1 small wrap
Water 1½ litres
Salt to taste.





METHOD

- Wash and season the meat, and stockfish head with Onion, Maggi cubes, salt and pepper then steam till water dries up. Add one litre of water and continue cooking.
- Pick, wash, cut the Shoko leaves and blanch slightly then set aside.
- Wash and bone the fish.
- Heat the palm oil, and then add ground fresh tomatoes, onion, pepper, and tatashe. Fry for about 5-10 minutes.
- Add the stockfish, smoked fish and water or meat stock.
- Allow to cook for about 5 minutes.
- Add ground Egusi. Boil without stirring for about 10 minutes.
- Add water.
- Continue boiling for 8-10 minutes. Add iru, Maggi Super Onion
- Spices. Stir.
- Simmer for about 2 minutes, and add salt to taste.
- Then add shoko leaves, and allow to simmer for another few minutes.
- Remove from heat and serve

MMmmmm. . . . I can taste that egusi now.

@ hotangel , do u make iyan like that in ur air force one??

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