Iyan and Efo Riro

Pounded yam and efo riro dey sit for the premium end of the swallow world — the Sunday-and-celebration plate instead of the everyday one. Pounded yam smoother, whiter and dey fill pass eba or amala, and e dey cost more because yam itself dey cost, especially out of season. Traditionally na real yam wey dem boil and pound inside mortar until e silky; most Lagos kitchen now dey use instant yam flour (poundo) for the same result without the labour.

Efo riro na the soup wey dey make am feast — rich, oily vegetable soup of blended pepper and tomato wey dem fry inside palm oil with leafy green (efo shoko or ugu), locust bean (iru), assorted meat, stockfish and fish. Na soup wey dey reward generosity: the more assorted protein and the better the palm-oil base, the more special e go feel. Fry the pepper base down well and add the green late so dem stay bright.

On value, na splurge dish and e sabi. The yam and the loaded soup put am above the cheaper swallow, so e dey show when something dey to celebrate or to feed guest well. You fit economise with poundo instead of to pound and small protein, but the point of pounded yam and efo riro na abundance — na the plate wey you dey cook when you want the table to feel full.