Heavenly smoked plantain and peeled groundnut, enjoyed with fruit juice or a preferred soft drink

A cheese-like piece made from cow blood

dehulled white corn, overcooked until mash-looking

there are various kinds of eko mumu. One made with guinea corn, yellow corn (Eko yangan), white corn, or a mixture of two to three kinds.

It is a form of akara made with brown or white beans the dip into palm oil right before eating. It stays in the palm oil until it is ready to be eaten.

Traditionally prepared with corn flour, water, and sometimes fermented for a richer taste, Sapala embodies the simplicity and depth of Yoruba culinary heritage. The careful steaming process locks in its distinct taste, making every bite a nostalgic embrace of home and tradition.

A delicacy made with melon seed, beans, pepper, onion and preferred seasoning, wrapped in ——- leaf is a delicacy that cannot go wrong with Eko, Ogi even Rice.

A tongue biting snacks made with Cassava flakes and sugar, smoked on a flat metal surface on a low heat in a round carved open cylindrical shape.

Ekuru is one of the popular delicacies in Ogbomoso, and it is mostly eaten with eko, though it can be eaten on its own. For a better feel of the locality in Ekuru, it requires the fingers to do justice in taking it to the mouth.

Amala ati Gbegiri is not a meal to be gate-kept because of it given wonderful experience, except you don’t taste it. Amala ati Gbegiri coupled with Ewedu, a landmark delicacy in Ogbomoso, is known to carry a heritage worth sustaining for generations and a satisfaction of a lifetime.