A collection of traditional Yoruba recipes, this is a standard reference work, revised and updated to take in metric systems of measurement, modern Yoruba spelling and terms, and current, sometimes simpler cooking methods. The compilation includes different recipes for beans - e.g. methods for Ewa, Akara, and Ekuru; yam; rice - boiled, jollof, and abala; soups and stews; corn, cassava and flours - e.g. maize, yam, plantain and bean; eggs and chickens; `invalid dishes', such as arrowroot gruel; many miscellaneous staples - sweetmeats, fritters and coconut concoctions; and many breads - yeast bread, rock buns, and palm wine bread.