What do Yoruba people eat?

* Egusi: Made with ground melon seeds, egusi is often served with fufu (cassava dough) or rice.

* Amala and Ewedu: Amala is made from yam flour and is often served with ewedu, a stew made from jute leaves.

* Ofe Akara: Made with mashed beans and served with rice.

* Ogbona: A type of melon soup that is usually eaten with pounded yam, amala, fufu, or eba.

* Okro: Made with okra, tomatoes, and other vegetables, okro soup is often served with fufu or rice.

* Gbegiri: Made from peeled black-eyed beans, gbegiri is usually served with amala or pounded yam and garnished with peppered stew, meat, and ugwu leaves.

* Efo Riro: A vegetable soup made with spinach, tomatoes, peppers, and onions, and usually eaten with pounded yam or amala.

* Ila Alasepo: A soup made from the wild eggplant and usually served with pounded yam or fufu.

* Gbegiri and ewedu: A combination of the above two dishes, commonly enjoyed together with pounded yam or eba.

Sauces/Condiments:

* Shito: A spicy sauce made from dried shrimp, groundnuts, and chili peppers.

* Suya Yaji: A dry spice rub made from ground peanuts, chili peppers, and spices.

* Ata Dindin: A spicy condiment made from fermented black-eyed peas and locust beans.

Snacks:

* Puff-puff: Deep-fried dough balls that are often served with sugar or honey.

* Akara: Bean balls that are often served with bread.

* Moi-Moi: Steamed bean pudding that is often served with bread, rice, or plantain.

* Boiled yam: Yam boiled and served with palm oil sauce or stew.

* Roasted maize: Maize kernels roasted on hot coals and often served with salt and pepper.

Drinks:

* Palm Wine: A fermented alcoholic drink made from the sap of the palm tree.

* Sorghum Beer: A traditional beer made from fermented sorghum grains.

* Kunnu Aya: A non-alcoholic drink made from fermented millet and tamarind.

* Zobo: A hibiscus tea that is often served cold and sweetened with sugar.