Article · Wikipedia archive · Last revised Jun 2, 2026

Okele

Okele, also known as "swallow" in Nigerian English, is a Yoruba food category for various starchy foods eaten with soups. Ingredients used to make okele include yam, fermented cassava, cassava granules with hot water, plantain, wheat flour, yam flour, potato and cocoyam. Okele can also be made from rice, millet, sorghum and corn. Okele in Yoruba cuisine includes iyan, eba, fufu, amala, lafun, semo, poundo, pupuru and potato fufu.

Last revised
Jun 2, 2026
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≈ 1 min
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Wikipedia ↗

Okele, also known as "swallow" in Nigerian English, is a Yoruba food category for various starchy foods eaten with soups.1 Ingredients used to make okele include yam, fermented cassava, cassava granules with hot water, plantain, wheat flour, yam flour, potato and cocoyam.2 Okele can also be made from rice, millet, sorghum and corn. Okele in Yoruba cuisine includes iyan (pounded yam), eba, fufu, amala, lafun, semo, poundo, pupuru and potato fufu.34

  • Iyan (pounded yam), with Egusi soup
    Iyan (pounded yam), with Egusi soup
  • Yoruba fufu
    Yoruba fufu
  • Amala topped with Ewedu
    Amala topped with Ewedu
  • Eba
    Eba
  • Semo
    Semo
  • Lafun in soup
    Lafun in soup
  • Pupuru
    Pupuru
References

References

  1. "Up the Mountain Called Okele". Google Arts & Culture. Retrieved 2024-03-29.
  2. "Okele and the man". Nigeria NG. Retrieved 2024-03-29.
  3. "Nigerian Staple Foods: Solid Meals aka Swallow". Foodie in Lagos. 2022-11-15. Retrieved 2024-03-29.
  4. "Okele Feast". Mychopchop. Retrieved 2024-03-29.