The Kudeti Book of Yoruba CookeryJ. A. Mars, E. M. Tooleyo A collection of traditional Yoruba recipes, this is a standard reference work, revised and updated to take in metric systems of measurement, modern Yoruba spelling and terms, and current, sometimes simpler cooking methods. The compilation includes different recipes for beans - e.g. methods for Ewa, Akara, and Ekuru; yam; rice - boiled, jollof, and abala; soups and stews; corn, cassava and flours - e.g. maize, yam, plantain and bean; eggs and chickens; 'invalid dishes', such as arrowroot gruel; many miscellaneous staples - sweetmeats, fritters and coconut concoctions; and many breads - yeast bread, rock buns, and palm wine bread. |
Other editions - View all
Common terms and phrases
Add salt add the ground ALAPA arrowroot baking powder beaten egg BEEF TEA boiling water bowl BREAD Brown Sauce butter cakes CHAPTER chicken clean coconut cold water cooked corn cover dessertspoonful of ground dessertspoonful of salt dish dry pepper efọ egusi fire fish flavour Foo-foo Fried Ata fried oil fried palm oil frying-pan GBEGIRI Gbure grated cassava Grind ground pepper Groundnut oil hour INGREDIENTS Iyan Jollof Rice kanun large milk tin large onion large peppers large tin leaves LEMON CURD milk tin full minutes mixture mortar mortar and pestle Okro ororo oven palm wine Peel the yam pepper and onion pieces of meat pint plantains remove and serve Roast sauce Serve hot shrimps sift small pepper small pieces small tin Soak Soup tablespoonful of flour tablespoonful of salt tablespoonfuls of sugar teaspoonfuls of salt tin of oil tin of water tomatoes yolks YORUBA