Six Yoruba Foods That Are Fast Becoming Extinct

Traditional Yoruba cuisine is rich and diverse, but some dishes and foods are at risk of becoming extinct or less common due to various factors, including changing lifestyles, modernization, and urbanization.

While the availability of these dishes can vary, here are a few Yoruba foods that are at risk of becoming extinct:

1. Ikokore (Water yam porridge)

Ikokore is a traditional Yoruba dish from the southwestern region of Nigeria. It is specifically associated with the Ijebu people, who are part of the Yoruba ethnic group.
Ikokore is often referred to as “Ijebu Gari” or “Ijebu Obe,” highlighting its connection to the Ijebu people. The Ijebu people are known for their unique culinary traditions, and Ikokore is a significant part of their heritage. The dish has deep cultural and historical roots in the Yoruba community.

The name “Ikokore” is derived from the Yoruba language, where “i” means “water,” and “kokore” refers to the rough texture of the grated water yam used in the dish. Water yam is a key ingredient in Ikokore and sets it apart from other yam-based dishes like pounded yam.

Reasons Why Ikokore Is At Risk Of Becoming Extinct

a. Ikokore dish is necessarily at risk of becoming extinct because it does face challenges in terms of preservation and popularity.

b. Ikokore is not as widely known or consumed as some other Yoruba or Nigerian dishes, like jollof rice or pounded yam. Its limited popularity means that fewer people are preparing and enjoying it, which can contribute to the perception of it being at risk.

c. As society evolves, dietary preferences change. Fast food and convenience foods have become more popular, and traditional dishes like Ikokore may face competition in terms of what people choose to eat, especially among younger generations.

d. Traditional dishes like Ikokore are often passed down through oral traditions. The lack of written recipes and standardized preparation methods can make it challenging to ensure its continuity. Without documentation, the recipe may be at risk of being lost over time.

e. As more people move to urban areas, there is often a shift in dietary habits. People may be more inclined to eat foods readily available in urban centers, which might not include traditional dishes like Ikokore.

f. The influence of global fast-food chains and the commercialization of food production can overshadow local and traditional dishes. In some cases, traditional cooking methods and ingredients can be replaced by more convenient or processed options.

Solutions

a. To prevent traditional dishes like Ikokore from becoming extinct, there are efforts by cultural organizations, chefs, and food enthusiasts to promote and preserve them. These efforts include cooking workshops, food festivals, and online resources to document and share recipes.

b. Traditional foods like Ikokore have cultural significance and are part of the culinary heritage of the Yoruba people. Awareness of this cultural importance can help in preserving these dishes.

2. Sapala/Abari (Corn Pudding)

Sapala or Abari is a traditional Yoruba snack that originates from the southwestern region of Nigeria. This flavorful and nutritious dish has deep roots in Yoruba culture and has been enjoyed for generations.

While the exact historical origins of Sapala/Abari are not well-documented, it is believed to have ancient roots. Many traditional Yoruba dishes are passed down through oral traditions and have been prepared by generations of Yoruba families. The dish showcases the creative use of indigenous ingredients. The combination of maize (corn) and beans is not only nutritious but also reflects the Yoruba people’s reliance on staple crops that have been cultivated in the region for centuries.

The elaborate and traditional method of preparation, which involves grinding the maize and beans, creating a flavorful bean sauce, layering the ingredients, and slow-cooking them inside banana or plantain leaves, is a testament to the cultural significance and time-honored traditions associated with Sapala/Abari

Reasons Why Sapala/Abari Is At Risk Of Becoming Extinct

a. Sapala/Abari is not as widely known or consumed as some other Yoruba or Nigerian dishes. Its limited popularity means that fewer people, especially among younger generations, are learning how to prepare it or developing a taste for it.

b.The traditional preparation of Sapala/Abari is labor-intensive and requires skill and knowledge of the process. This complexity can discourage people from making it regularly, particularly in urban settings where convenience is prioritized.

c. As urbanization and globalization influence dietary habits, traditional dishes like Sapala/Abari can face competition from fast food, processed foods, and more convenient meal options. This shift in eating preferences could reduce the demand for traditional dishes.

d.Many traditional recipes, including Sapala/Abari, are often passed down through oral traditions. The lack of comprehensive written documentation can make it challenging to ensure the continuity of the dish.

e. As more people migrate from rural to urban areas, there is often a shift in dietary habits. People may be more inclined to consume foods readily available in urban centers, which might not include traditional dishes like Sapala/Abari.

Solutions:

To prevent traditional dishes like Sapala/Abari from becoming extinct, there should be ongoing efforts by cultural organizations, chefs, and food enthusiasts to promote and preserve them. Cultural festivals and food events often feature traditional dishes to keep them alive in people’s memory.

In summary, Sapala/Abari, while is at risk of becoming extinct, it faces challenges such as limited popularity, changing dietary habits, and a lack of documentation that could affect its long-term survival. Efforts to preserve and promote traditional Yoruba dishes, including Sapala/Abari, are essential for ensuring that they remain a part of the culinary heritage for future generations.

3. Egbo and Ewa (Cornmeal Pudding and Beans)

“Egbo and Ewa” are traditional Yoruba dishes that have deep cultural roots in the southwestern region of Nigeria. These dishes are known for their rich flavors and nutritional value.

The Yoruba people have a rich and diverse culinary heritage, which includes a wide range of dishes made from locally available ingredients. Egbo and Ewa are a testament to their creativity in using vegetables and legumes to prepare tasty and nutritious meals.

Both Egbo and Ewa are prepared using indigenous ingredients, which reflect the agricultural practices and natural resources of the Yoruba region. Vegetables, beans, palm oil, spices, and herbs play key roles in these dishes.

Why Egbo And Ewa Is Fast Becoming Extinct

Egbo and Ewa are traditional Yoruba foods with cultural significance, but like many traditional dishes, they face certain challenges that could potentially threaten their existence over time.

a. As society evolves, dietary preferences change. Fast food and convenience foods have become more popular, and traditional dishes like Egbo and Ewa may face competition from these more readily available and easily prepared options.

b. Egbo and Ewa often involve complex and time-consuming preparation methods. As people lead busier lives, they may opt for quicker and easier meals, which can affect the preparation and consumption of traditional dishes.

c. Younger generations may not have the knowledge or interest in preparing traditional dishes like Egbo and Ewa. This could result in a lack of continuity in terms of passing down the knowledge and recipes.

Solutions:

Efforts need to be made by cultural organizations, chefs, and food enthusiasts to preserve and promote traditional Yoruba dishes, including Egbo and Ewa. Cultural festivals and food events often feature these dishes to keep them alive in people’s memory.

4. Pupuru

Pupuru is a traditional African food made from cassava tubers. It is commonly consumed in South Western Nigeria especially in Ondo State. It is a food to love and which offers varieties of benefits. Pupuru cassava flour is similar to sweet potatoes.

Why Pupuru Is Fast Becoming Extinct

a. Pupuru may not be as widely known or consumed outside the Ondo region. This limited popularity means that fewer people may be learning how to prepare it or developing a taste for it.

b. Pupuru often involves complex and time-consuming preparation methods, particularly the fermentation process. As people lead busier lives, they may opt for quicker and easier meals, which can affect the preparation and consumption of traditional dishes.

Solutions:

Efforts need to be made by cultural organizations, chefs, and food enthusiasts to preserve and promote traditional Nigerian dishes, including Pupuru. Cultural festivals and food events often feature these dishes to keep them alive in people’s memory.

The cultural importance of Pupuru in Ondo society can be a driving force for its preservation. It should be served during special occasions, weddings, and traditional ceremonies.

In summary, while Pupuru is at risk of becoming extinct, it does face challenges such as changing dietary habits, limited popularity, and a lack of documentation that could potentially affect its long-term survival. Efforts to preserve and promote traditional Yoruba dishes, including Pupuru, are essential for ensuring that they remain a part of the culinary heritage for future generations.

5. Ofuloju/Ekuru (White Moinmoin)

Ofuloju is a popular Yoruba delicacy and it is mostly eaten with eko (agidi) and it can be eaten on its own as snack. It can also be called Ekuru.

Ofuloju is a nutritious dish. The combination of starchy ingredients and a flavorful sauce provides a well-balanced meal. It is often served with protein-rich soups and stews, making it a satisfying and nourishing option.

Why Ofuloju Is Fast Becoming Extinct

Ofuloju, is at risk of becoming extinct. Like many traditional foods, it faces challenges that could affect its long-term survival.

a. As urbanization and globalization influence dietary habits, traditional foods like Ofuloju can face competition from fast food, processed foods, and more convenient meal options. The shift in eating preferences could reduce the demand for traditional dishes.

b. Many traditional recipes, including Ofuloju, are often passed down through oral traditions. The lack of comprehensive written documentation can make it challenging to ensure the continuity of the dish.

c. Ofuloju often involves complex and time-consuming preparation methods, particularly the need to cook and mash starchy ingredients. As people lead busier lives, they may opt for quicker and easier meals, which can affect the preparation and consumption of traditional dishes.

d. Ofuloju may not be as widely known or consumed outside the Yoruba community. This limited popularity means that fewer people may be learning how to prepare it or developing a taste for it

Solutions

To prevent traditional Yoruba dishes like Ofuloju from becoming extinct, there is need for ongoing efforts by cultural organizations, chefs, and food enthusiasts to preserve and promote them. Cultural festivals and food events often feature these dishes to keep them alive in people’s memory.

6. Kokoro Egba (Corn Stick)

Kokoro Egba, also known simply as Kokoro, is a traditional Nigerian snack made from maize or corn. It is particularly popular among the Yoruba people in southwestern Nigeria, especially the Egba people where it is enjoyed as a tasty and crunchy treat.

Kokoro Egba is primarily made from maize or corn, which is processed and transformed into a crunchy, snackable form. In addition to corn, other ingredients typically include sugar, water, and sometimes flavorings such as nutmeg, ginger, or pepper for added taste.

Why Kokoro Egba Is Fast Becoming Extinct

Kokoro Egba is at risk of becoming extinct. It does face challenges such as changing dietary habits, limited commercial production, and a lack of documentation that could potentially affect its long-term survival.

Solutions:

Efforts to preserve and promote traditional Yoruba snacks, including Kokoro Egba, are essential for ensuring that they remain a part of the culinary heritage for future generations.