Egbo (food)

Egbo is a Yoruba dish of southwestern Nigeria that is especially associated with Ibadan. It is made from dry corn that is boiled until soft, which is why it is often called corn porridge and compared to oatmeal in texture. Egbo can be eaten plain, but it is commonly served with a sauce, beans and vegetables, and that fuller combination is known as ororo robo. The dish shows how dried maize, a long-keeping staple, is turned into an inexpensive and filling meal in Yoruba home cooking. The source article is short, so the description records only what it states: the main ingredient, the cooking method, the Yoruba and Ibadan association and the named accompaniment, without claims about its history, nutrition or ceremonial use.