Evbare

EEVBARE EDO

Evbare Owie (Breakfast)

Evbare Owie ore avbe evbare ne ah ree vbe eghe owie. Eghe erogo isen (05:00am) ya sere erogo iweva (12:00am)

Evbare Avan (lunch)

Evbare Avan ore avbe evbare ne ah ree vbe eghe avan. Eghe erogo 1weva (12:00am) ya sere erogo enen vbe akota (04:00pm)

Evbare Egbe Ota (Before Dinner)

Evbare egbe ota ore avbe evbare ne ah ree vbe eghe gha rrie ota. Eghe erogo enen vbe akota (04:00pm) ya sere erogo ehan vbe ota (06:00pm)

Evbare Ota (ra) Emota (Dinner)

Evbare Ota ore avbe evbare ne ah ree vbe eghe ota. Eghe erogo ehan vbe ota (06:00pm) ya sere erogo ihinrin vbe ota (09:00pm)

Evbare Ne okere (Other Edo Foods)

Evbare kevbe emwin nomienmien bun ne ivbiedo ree vbe eghe hia. Usun avbe evbare na ore, oloka, akasan, emieki, obobo urho kevbe nibun

Ebae vbe Owonmwen Ukpogi

EKI EDO

Akpaluwawa (Yam portage)

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AVBE EVBARE EDO

Ebae Vbe Uwonmwen Ikhiavbo

Igari ah ya rhu Ebae. Ikhiavbo ah ya le uwonmwen ikhiavbo. Ebae vbe uwonmwen ikhiavbo ivbiedo ree vbe eghe hia. evbare avan kevebe evbare ota no

Ema (Iyan ne ah dumwun)

Iyan ah ya rhu Ema. Iyan ughughan ah ya dumwen. Uwonmwen ughughan ah vbe ya rrioe. Ema ore iyan ne ah dumwun rikhan rikhan

Ebae Vbe Uwonmwen Ukpogi

Ebae vbe uwonmwen evbare ne ivbiedo ree vbe avan kevbe akota. Ikpe ogi ah ya lee uwonmwen ukpogi.

Emiowo Ne Ah Kaere (Esuya)

Emiowo ne ah kae emwan nibun tiere suya. Arhanmwen emulu ra emila ah ya rhue. emawn vbe ye emiowo ewe ra elede ya rhue

Ize oko ra Ize Ebieba

Ize oko ore ize ne ah lee vbe gbaloe ye ebieba. Ize oko ye vbe evbare egiegie. ize oko kakabo winrin rumwuda ah ya ebieba gbaloe

Oghede Ne Ah Tun Vbe Eree ne ah le

Oghede ne ah tun vbe eree na lee ore evbare ne ivbiedo mobo ree vbe eghe avan. emwan eso vbe rrioe vbe eghe owie kevbe eghe ota

Uwonmwen Ohere

ikpe omerhan ohere ah ya lee uwonmwen ohere. Te uwonmwen ohere sun gbondon gbondon. ah ya ere rrie ema kevbe ebae eghe hia

Uwonmwen Ohiwo

Ebe ohiwo ah ya lee uwonmwen ohiwo. Erhan ohiwo ah na kolo ebe ohiwo. ebe ne orriara no. Uwonmen ohiwo ye vbe ukhunrun rumwuda oh kakabo ma vbe egbe

VARIETIES OF EDO FOOD, THEIR NAMES AND HOW TO PREPARE THESE RECIPES. 

 OWO Soup {serves 4} 

Traditional Benin soup cooked and served in earthenware pots and serve as accompaniment to boiled yam or plantain.

...500g / llb smoked fish (washed)

250g / 8oz fresh tomatoes (ground)

lOOg / 4oz fresh chffiies (ground)

lOOg/4oz ground crayfish

6tablespoon palmoil

Ikaun (potash)

3giro ( locust bean )

600mi / 1 pint water taste

Pour the stock into a clean pot, add the washed fish and rest of the ingredients except the oil. Season, cover and cook for 10-15 minutes. Re move pot from heat allow to cool for 10 minutes then gradually stir in the oil until it is thick in consistency and golden yellow in colour. Adjust seasoning and serve

OGI Soup {EGUSI} {serves 4-6}

This humble melon seed soup is quite popular all over Edo state. Although cooking techniques and the kind of vegetables used might differ from region to region it is still absolutely delicious when properly cooked.

250g 8oz fresh beef chucks

500g / llb bushmeat

500g / lib stockfish (pre-soaked)

500g / lib smoked dry fish

250g / 8oz oxtail

250g / 8oz cleaned tripe

2pt stock or water

300g /100z ground egusi

500g lib fresh tomatoes

250g / 8oz fresh peppers

2 large onion

teaspoons iru

4 tablespoon ground crayfish

500g.llb fresh bitter leaf (washed to remove excessive bitterness)

salt to taste

Wash thoroughly the beef oxtail bushmeat and tripe. Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.

Add the washed dry fish and stockfish and cook for another 10 minutes. When cooked mm into a large clean bowl. Wipe out the pot and place back on heat. Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes. Add the ground egusi and iru stirring thoroughly and cook for 5 minutes. Finally add cooked meats washed bitter leaf Crayfish and the stock. Allow to boil then simmer for 15 minutes. Serve hot with any of the stiff puddings.

 VARIATIONS 

Others green leaf vegetables such as fresh waterleaf Soko Tete. Igbo ugwu and Uzouza leaves can also be used on their own or as a combination m the above recipe using the same methods.

 Umwonmwen IKHIAVBOR (OKRO) Soup servers 5-6 

 Ingredients: 

3 pounds beef (optionally, fish or goat meat)

1 cup dried crayfish* (optionally dried shrimp*)

2 pounds okra*, chopped or ground in a blender

1 teaspoon dried red pepper*, powdered or crushed (optional, chopped or ground red bell pepper)

2 tablespoons salt

1 medium onion, chopped

4 tablespoons red palm oil*

spinach, chopped.                       

7 cups water

 Equipment                       

skillet mortar and pestle or food processor knife large spoon for stirring cutting board

 Preparation 

1. Cut beef in small pieces

2. Place in skillet with water

3. Add onion and salt

4. Boil for 15 to 25 minutes

5. Add okra and stir until blended in

6. Add the remaining ingredients, stir and cook for 10 more minutes

7. Serve warm with Eman (pounded yam), pounded cassava, or éba (fried grated cassava)

 Umwonmwen óhéré (OGBONO SOUP) {servers 5-6} 

Just like the egusi, ogbono soup is thoroughly enjoyed by all Edos.

lkg/ 21b assorted meats (oxtail, tripe, ponmo & bushmeat)

450g/llb stock fish(pre-soaked)

450g / llb dried fish (washed)

225g / 8oz whole dry prawns (cleaned)

225g / 8oz ground ogbono seeds

225g/8oz ground crayfish

25g / 8oz ground pepper

25g / loz iru

I medium onion

290ml / lOfl ozpalmoil

3pt stock or water

salt to taste

Washed the assorted meats thoroughly and place in a pot. Add the sliced onions, ground chillies and some stock or water. Cooked for 30 minutes. Add the washed smoked fish and stockfish, cook for a further 10-15 minutes adding a drop of water or stock as needed to stop it from burning. In another pot, heat the oil and fry the ground seeds for 3 minutes to bring out the nutty flavour.

Gradually add the stock and whisk until it draws and bubbles. Add the cooked meats peppers and crayfish.

Dissolve the locust bean in a little stock and add to the soup. Allow to simmer for another 10 minutes, check seasoning and serve hot with pounded yam.

 

  VARIATIONS 

UMWONMWEN OHERE (OGBONO SOUP) WITH BITTER LEAF (EBE OHIWO)                

225g / 8oz washed bitter leaf added to main recipe

UMWONMWEN OHERE (OGBONO SOUP) WITH UGWU (EBE AMWONKHOR)

500g / llb shredded ugwu leaves added to main recipe.

UMWONMWEN OHERE (OGBONO SOUP) WITH WATERLEAF (EBE ÓDONDON)

500g/llb washed watterleaf added to main recipe.

Courtesy of Laura Edet

EFO (Greens Stew) Makes 4 to 6 servings.

              

 Ingredients 

* 1 pound collard greens or spinach

* 1 can (8-ounce) tomato paste

* 1 can (8-ounce) tomato puree

* 1 large onion, diced

* l Tablespoon vegetable oil

 Procedure 

1. Wash the greens and tear into small pieces.

2. In a large pot or saucepan, place the greens in water and add the oil.

3. Boil greens until tender.

4. Add tomato paste, tomato puree, and diced onion.

5. Reduce heat to medium and simmer until vegetables are tender. Serve.

Lunch and evening meals are typically served on large communal plates and shared among children according to their gender and age. Young children may eat from a dish with their mother, but when they reach the age of seven or eight, the boys and girls are separated and meals are eaten with members of the same sex

"How about d popular black soup? Which is either ground bitter leaves (Oyiuwo) or Basil ( Ebhawonghor) Prepared with a variety of meats but preferably with Snails or Smoked/dried fish (Ehen ebevbarie) or smoked bush meat (Oghain/Porcupine...). It is enjoyed with either Pounded yam(Original real yams not packet), Elubo, Eba, or whatever you have available. I have even eaten it with boiled plantain with yams.

Other ingredients r ground crayfish(Izonofua) & lots of palm oil is used when grinding d leaves. U may decide 2 blend both types of leaves (Optional).

Another optional meat is d tiny snails when in season (Irhirion). Pardon my spellings, U just kind of pick some of it with each morsel of pounded yam or Eba. D Ogie Enitan( Dried or smoked Large prawns) may take d place of d tiny snails or a combination of both could be used.

Pick your other seasonings right; less pepper for pepperless taste, low salt for d diabetic. Unien & Ikposa 4 d woman after child birth, of course d new dad may join in this, after all said & done, he did d main job LOL. Evbarie(Locust beans) if U love d taste. In all, this soup is very medicinal.

In certain quarters in Benin it is referred 2 as #1 (One = OWO in edo numerals). I love it with Snails & or Ehen Ebe vba riẹ , or Bonga fish properly filleted & of course Ogie Enitan. Enjoy it with your Yam & Plan...tain boiled in d skin, Then peel when ready 2 send it 2 base with a glass of chilled fresh palm wine or Baba Odeku if that is your choice or even a glass of cold water, d choice is entirely yours. U may choose Champagne or sparkling juice drink or any drink of your choice