Categories: Ebira Food

Common Ebira Food and How to Cook them


We want to welcome you once again to your favorite Ebira heritage blog. You must have what you are looking for to click on this post and we want to promise you that you will definitely find it here. Are you seeking to know about the common swallow foods of Anebira (Ebira people)? Look no further because you will find what you are looking for in this post.

What you should know about Ebira Ethnic Group

Ebira people is another ethnic group of Nigeria that speak the Ebira tribe. They are popularly known as Anebira.  The Anebira were formerly under kwara state until the creation of Kogi State. Ebira people are very friendly and accommodating ethnic group and they have a lot of cultural heritage rooted in their foods, festivals, myths, and traditions.

Speaking of food, Anebiras have many native foods, many of which are believed to have many health benefits. For example, the Ireru soup and uka, which is believed to have some health benefits on pregnant women and new mothers. Follow our previous articles to know more about the health benefits of Ireru soup and uka.

What are the common Ebira swallow foods?

In our previous posts, we have talked about how to cook some major native soups of Ebira people. In this post we will talk about the major swallow foods eaten by the Ebira people that can be combined with the soups. There are two common swallow foods loved and eaten in every Ebira households, they are, Uka (yam flour) and iya (pounded yam).

Iya (pounded yam)

Iya is what the Anebira call pounded. Pounded yam is prepared the same way for every ethnic group but the ebira people love the iya so much that they can eat it every day. Because of the love for this food, In Ebira land, most households have a farm of their own where they grow yam. Even if there is no other food at home, there will surely be yam available in their food store.

How to prepare iya

The major ingredient used in making the iya is yam which is called enu in ebira tribe. It is prepared by cooking the yam without salt until it is very soft. A mortar and a pestle are the materials needed to pound the yam once it is done cooking. The mortar and pestle are called ochine and ozi-ochine in Ebira tribe respectively. Enu is scooped in the ochine and the ozi-ochine is used in pounding the yam at intervals. warm is added at intervals, stirred with the ozi-ochine and the pounding process is resumed again until the pounded yam is ready.

Uka (yam or cassava flour)

Uka is the ebira meaning for cooked yam or cassava flour. It is the same as what Yoruba people call amala. The flour used in making uka can be made from yam or cassava. The dried form of the yam or cassava processed into yam flour is called echuka in ebira tribe. We also have the corn flour which we call uka apapa in ebira tribe. Today, the uka apapa is now what is processed into semovita. When the echuka is processed into flour form, it is called ayi in ebira tribe.

How to cook uka

To cook uka, place a pot of water on fire and leave until it starts boiling. You may initially mix some ayi (flour) with cold water, and add in the boiling water the stir. After, you add some dry ayi (flour) in the mixture inside the pot and stir until it forms a dough. You may add more flour and stir until it assumes your desired consistency.

Closing Remark

We hope that you have learned one or two things from reading this blog post, please share with your friends to learn too. There is love in sharing. Thanks for reading!


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