The Ijebu people, an integral subgroup of the Yoruba ethnic group in southwestern Nigeria, are known for their enterprising nature, deep cultural roots, and a highly respected culinary tradition. From rich stews to fermented staples, the Ijebu food culture has evolved over generations while remaining deeply rooted in history and tradition.
Whether you are an adventurer in African cuisine or a cultural enthusiast, this deep dive into the traditional foods of the Ijebu people reveals more than just tasty meals—it uncovers the story of a people told through spices, grains, and locally sourced ingredients.
Who Are the Ijebu People?
The Ijebu, predominantly found in Ogun State and some parts of Lagos, are known for their distinct dialect, industriousness, and historic kingdom. They were among the earliest Yoruba subgroups to embrace Western education and Christianity. Their food culture is characterized by creativity, diversity, and a heavy reliance on traditional cooking methods.
Ijebu cuisine is simple yet richly flavored. Most of their meals use local ingredients like yam, cassava, maize, plantains, and fermented products. What sets Ijebu food apart is the unique twist in flavor combinations and the ingenuity in preserving and fermenting staples.
1. Ikokore (Water Yam Pottage)
Ikokore, also known as Ifokore, is the Ijebu people's most iconic dish. Made from grated water yam (called Ishasa in Ijebu dialect), the yam is mixed with palm oil, pepper, onions, seasoning, and assorted meats such as smoked fish, cow skin (ponmo), and offals.
Ikokore has a pudding-like texture and is loved for its rich, earthy taste. It is a regular feature at homes, parties, and traditional gatherings. It is typically eaten with a spoon, and some even enjoy it with bread.
What makes Ikokore distinct is the deliberate slow cooking which enhances the blend of flavors. For many Ijebu people, no festival or family reunion is complete without a pot of steaming Ikokore.
2. Oka (Corn Meal or Pap)
Oka is a fermented corn pudding, similar to Akamu or Ogi in other parts of Yoruba land. However, the Ijebu version has a specific fermentation process that gives it a sour, tangy taste. It is traditionally served hot and accompanied by fried bean cakes (akara), bean pudding (moin-moin), or bread.
This dish is a breakfast staple and is often sweetened with sugar or honey and a splash of evaporated milk. Elderly Ijebu people often drink Oka without additives, enjoying its pure fermented taste.
3. Eba and Ila Asepo (Cassava Flour and Mixed Okra Soup)
Eba, made from garri (fermented cassava flakes), is a common meal across Yoruba land. However, the Ijebu garri is notably sourer due to prolonged fermentation—a feature many Ijebu people take pride in. It is usually soaked or made into a swallow and paired with thick soups.
One such soup is Ila Asepo, a spicy, mixed okra soup cooked with meat, fish, and palm oil. Ijebu Ila Asepo is uniquely seasoned and often includes locust beans (iru) for depth of flavor.
4. Ebiripo (Cocoyam Pudding)
Ebiripo is a lesser-known but traditional Ijebu dish made from grated cocoyam. The grated cocoyam is wrapped in ewe eran (a local leaf) and steamed. The result is a firm, slightly chewy pudding usually served with stew or palm oil sauce.
Ebiripo is common among the older generation and is typically prepared for ancestral rituals or cultural ceremonies. It represents the Ijebu people's mastery in transforming root vegetables into delicacies.
5. Ofada Rice and Ayamase Sauce (Designer Stew)
Although Ofada rice is more broadly associated with Yoruba people, the Ijebu have their version of Ayamase, often spicier and richer in flavor. Ayamase, also called Obe Ata Dindin, is a pepper-based stew made with green bell peppers, locust beans, bleached palm oil, and assorted meats.
Ijebu Ayamase is often served at traditional weddings, religious celebrations, and cultural events. The local Ofada rice, unpolished and aromatic, is typically served in banana leaves, preserving the aroma and adding cultural flair.
6. Ojojo (Water Yam Fritters)
Ojojo is another favorite dish made from grated water yam, pepper, onions, and seasoning, then deep-fried until crispy on the outside and soft on the inside. It is similar to akara but made with yam instead of beans.
Ojojo is usually served with pap, garri, or soaked beans. It is a popular snack and often prepared during the rainy season when water yam is abundant.
7. Garri Soaking (Ijebu Garri)
Garri soaking is an Ijebu culinary experience on its own. Ijebu garri is made from fermented cassava and is known for its very sharp sour taste. Many Ijebu natives claim you haven’t tasted “real” garri until you’ve had theirs.
To enjoy Ijebu garri, it is typically soaked in cold water with sugar, groundnut, and sometimes milk. This simple dish is not just refreshing but also symbolic of Ijebu identity.
8. Ekuru (White Bean Cake)
Ekuru is a steamed bean pudding similar to moin-moin but without pepper or oil. It has a plain taste and is often served with spicy pepper sauce. Ijebu Ekuru is soft and spongy, making it a perfect accompaniment to bold soups or stews.
Ekuru is considered a humble dish but plays an important role during traditional fasting and spiritual rites.
9. Ayayo Soup
Ayayo soup is made from jute leaves (ewedu) blended into a slimy, nutritious soup. The Ijebu version is often thickened with melon or locust beans and served with amala, eba, or pounded yam. It is a common daily soup, appreciated for its health benefits and digestive ease.
Cultural Significance of Food in Ijebu Life
In Ijebu culture, food is a binding force. It brings families together, marks celebrations, and reflects status. At weddings, funerals, naming ceremonies, and chieftaincy titles, you will always find Ikokore, Ayamase, and other native dishes.
Ijebu people take great pride in their cuisine, often showcasing their delicacies during festivals like the Ojude Oba Festival, where food is shared in abundance.
Cooking techniques such as slow-fire cooking, stone-grinding, and clay-pot simmering remain relevant, preserving the traditional taste.
Conclusion
The traditional foods of the Ijebu people are more than just meals—they are cultural artifacts, storied recipes, and an enduring link between past and present. From the legendary Ikokore to the sour kick of Ijebu garri, each dish tells a tale of heritage, ingenuity, and community.
Exploring Ijebu cuisine is not only a treat for the palate but a journey through Yoruba identity, hospitality, and creativity.
