Èkuru — Steamed peeled beans without pepper, often eaten with stew or palm oil.
Àádùn — A sweet snack made from roasted corn flour, palm oil, and sugar or honey.
Àkàrà Ìgbàlódé — Older style akara prepared with local spices and frying methods.
Ìkọ̀kọ̀rẹ̀ — Grated water yam cooked with pepper and palm oil.
Àsàró — Soft yam porridge cooked with local vegetables and palm oil.
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Èbìrìpọ — Steamed cocoyam paste wrapped in leaves.
Àgbàdo Sísè — Fresh boiled corn often paired with pear or coconut.
Òbíyàn — Corn meal mixed with coconut, common in older rural homes.
Èṣùrù — Pottage made from a local yam species, especially among the Ijebu.
Pẹ̀tẹ̀ — Local steamed maize cake prepared in leaves.
