Egbo is a Yoruba dish popular especially among the people from Ibadan. The food is made from dry corn which is cooked until soft. Also known as corn porridge, egbo is similar to oatmeal. When eaten with sauce, beans and vegetables it is known as ororo robo.
Ingredients Source:
1 cup (~240 mL) of cornmeal, ground corn, or corn flour 4 cups (~960 mL) of water (adjust depending on the desired thickness) 1/4 cup (~60 mL) of sugar (adjust to taste) 1/4 tsp (1 mL) of salt 1/4 tsp (1 mL) of ground cinnamon (optional) 1/4 tsp (1 mL) of vanilla extract (optional) Milk (optional, for creaminess) 2 tbsp (30 mL) of butter or margarine (optional)
Equipment Source:
Mill Pressure cooker
See also Nigerian cuisine
== References ==