page_title: Nigerian cuisine
section_title: Yam-based
hierarchical_section_title: Nigerian cuisine / Puddings, pastes and porridges / Yam-based
caption_attribution_description: English: A Plate of Pounded Yam (Iyan)
context_page_description: Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups. Nigerian feasts are colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied.
context_section_description: Iyan, called pounded yam in English, is similar to mashed potatoes but all mashed and completely smooth with no yam chunks left.
  Amala (or aririguzofranca) is a thick paste made from yam, which has been peeled, cleaned, dried and then blended similar to iyan but normally darker (brown) in colour.
  Asaro, also known as yam porridge, is a popular Nigerian dish common in the western region. It is made by boiling and lightly mashing yam in rich tomato, chili and big red pepper sauce with palm oil or vegetable oil. It can be garnished with fish, meat or crayfish as desired.
  Ebiripo, This dish is most common amongst the Remo people in South-West Nigeria, it is made by grating coco-yam to a paste, salt and groundnut oil is then added to taste and filled in leaves made into scoops before boiling, it is usually eaten with soups like Efo Riro or Efo Elegusi.
  Ikokore, also known as Ifokore, is a popular dish in the Ijebu areas of South-West Nigeria. It is similar to Asaro in preparation but Water Yam (Dioscorea alata) is used instead of Yam. The Water Yam ( called 'Isu Ewura' in Yoruba Language) is grated and some bits left in ungrated and cooked with a mixture of pepper, palm-oil, fish and other condiments.
caption: A Plate of Pounded Yam (Iyan) and Egusi Soup with Tomatoes Stew.
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