afọ [àfɔ́] n.
1. greens; vegetable (also ebafọ).
2. soup prepared from vegetables.
akasan [àkàs̃ã́] n.
corn pudding, usually dispensed in molds wrapped in special leaves known as ebiẹba [èbíɛ̀bá].
akpọkọ [ák͡pɔ́kɔ́] n.
a variety of native pepper that’s very small and hot.
alimoi [àlìmoí] n.
orange; alimoinegiere-lime.
alubarha [àlùbářà] n.
onion; (Yoruba: àlùbọ́sà).
amivin [àmĩ́vĩ̀] n.
coconut milk.
arebun [àɽébũ̀] n.
a variety of white yam.
asoso [ásósó] n.
a wild fruit that’s very sweet, borne by a local plant known as ebiẹba.
atita [àtítá] n.
childish term for “meat”.
àyọn [àyɔ̃́] n.
1. wine;
2. beverage;
3. alcoholic drink.
ebevbarrie [èbéʋàryɛ́] n.
(< ebe + evbarie) a kind of fish (usually smoked) used in soups and stews.
ebiẹ [èbíɛ̀] n.
beer (cf. Engl.).
ebihieghe [èbíhyèɣè] n.
(< ebe + ihieghe) the fresh leaves of a tree (Myrianthus arboreus) used as vegetable in a variety of soup.
ebitẹtẹ [èbítɛ̀tɛ̀] n.
the leaves of a small plant used as vegetables in afọ soup.
ebiyọyọ [ebíyɔ́yɔ́] n.
another name for ebitẹtẹ.
eboriwo [èbóɽíwò] n.
(< ebe + oriwo) “bitter leaf”, the leaves of a shrub, bitter in taste, often used with ikpogi (melon seeds) to make a common Edo soup.
ebọbọzi [èbɔ̀bɔ̀zí] n.
thin slices of boiled cassava, soaked in cold water, usually eaten as a snack, rather than as a meal.
ebọdọndọn [èbɔ́dɔ̃dɔ̃] n.
“water leaf”; the leaves of a small plant (Talinum triangulare) used as vegetable in preparing a variety of soups.
ebọrhẹrhẹ [èbɔ́řɛ̀řɛ́] n.
a variety of local vegetable used in preparing soup.
ebumwẹnkhẹn [èbúɱɛ̃̀xɛ̃́] n.
“pumpkin leaf” a creeper whose fresh leaves are used as vegetable in soup. The seeds of the fruit are also edible when boiled.
efẹnrhinyẹn [èfɛ̃̀řĩ́ỹɛ̃̀] n.
a snack prepared from unsifted cassava, eaten mainly in the delta area of Bendel State.
efun [èfṹ] n.
boneless meat; flesh of animals or human beings; muscle. (also ifun).
egalahi [ègàláàhì] n.
a tiny drinking glass used for serving liqueur.
egirrepi [ègírépì] n.
grape-fruit (cf. Engl.).
egho [èɣó] n.
(of food) staleness, resulting from lack of preservatives, especially over-night; 2. (of persons) the bad breath before mouth is cleaned in the morning.
eka [ékà] n.
a variety of fried traditional cake made from maize or beans, and eaten mainly as snack.
ekaerefried bean cake
.
ekaebo [ékáebò] n.
(< eka + ebo): “Whiteman’s cake”: biscuits.
ekainkain [èkãĩ́kãĩ́] n.
traditionally brewed gin.
eke [èké] n.
stunted round yam, used mainly for planting.
ekẹ́n2 [èkɛ̃́] n.
egg.
ekokodia [èkòkódyà] n.
ceremonial name for coconut.
ekokoo [èkòkóò] n.
cocoa (cf. Engl.).
ekororo [ékóroro] n.
(< eka + ororo) bean cakes fried in groundnut oil, rather than palm oil.
ekọka [ékɔ́kà] n.
(< eka + ọka) “maize cake” traditional cake made from ground corn, and fried in palm oil.
ekọnka [èkɔ̃́kà] n.
the dried out cob of corn to which the grains are attached in an ear of maize.
ekọnkhọkhọ [èkɔ̃́xɔxɔ̀] n.
(< ekẹ́n + ọkhọkhọ) chicken egg.
ekhuẹkhuẹ [èxwɛ́xwɛ̀] n.
palm-wine tapped from fallen palm tree (also udegbotọ).
ekpukpu [èk͡púk͡pú] n.
a dish prepared from cassava.
ema2 [èmà] n.
1. pounded yam; yam fufu;
2. a collective name for the different varieties of yam tuber, such as ikpẹn; igbin; ivu, etc.;
3. the soft pulp of fruits, usually edible:
ema-orunmwun“the pulp of native pear.”
emiẹki [èmyɛ̃́kì] n.
native pudding made from yam; it is steamed in wraps of ebiẹba leaves.
emilẹ [émĩ́lɛ̀] n.
a variety of red yam.
emiowo [èmyṍwò] n.
meat (also aranmwẹn).
emorhọ [èmṍřɔ̀] n.
(< ema-orhọ) “yam of rainy season”: new yam.
emota [èmṍtà] n.
(< ema + ota) “pounded yam of the evening”, evening meal; supper.
emọwẹ [èmɔ̃́wɛ̀] n.
a variety of white yam, generally not used for pounding.
emwiunwawa [èɱỹṹwàwà] n.
bean pottage made with palm oil.
ére [éɽè] n.
beans.
erhẹrhẹ [èřɛ́řɛ́] n.
a variety of melon, used for soup.
erhuru [èřúɽú] n.
a variety of yam that has a slightly bitter taste when boiled.
evbare [èʋàɽé] n.
food.
evbarriẹ [èʋàryɛ́] n.
an ingredient prepared from melon, used in native soups.
ewẹn [èwɛ̃́ɛ̃̀] n.
1. breast;
2. milk:
ya ewẹn nẹrẹn wẹn“breast-feed it.”
ewẹnmila [èwɛ̃́mìlá] n.
(< ewẹn ― emila) “cow’s milk”: dairy milk.
ewisiki [èwìsìkí] n.
whisky (cf. Engl.).
ẹbae [ɛ́bàe] n.
a meal made from processed cassava and eaten with soup.
ẹhiẹn [ɛ̀hiɛ̃́] n.
a general name for different varieties of native pepper.
ẹhiẹndo [ɛ̀hĩɛ̃́dò] n.
(< ehiẹn ― Ẹdo) “Benin pepper”: a variety of spice known as “alligator pepper”.
ẹhiunhobo [ɛ̀hyúhòbò] n.
(< ẹhien ― Uhobo) “Urhobo pepper”; pepper soup ― a variety of soup prepared with much pepper and without oil, usually for convalescing people, or for women after childbirth. It is also prepared as an appetizer with choice meat or fish.
ẹkọ [ɛ̀kɔ́] n.
hot cereal made from corn.
ẹkpirro [ɛ́k͡pírò] n.
an edible fruit with velvety brown skin of the tree Chrysophyllum africanum.
ẹlubọ [ɛ̀lùbɔ́] n.
yam or plantain flour used for preparing the meal by the same name.
ẹrru [ɛ̀rú] n.
yam-stack.
ẹse [ɛ̀sé] adv.
well, properly:
ọ le evbare na ẹse“She cooked this meal properly”
.
ẹvbẹe [ɛ̀ʋɛ́è] n.
kola-nut, presented to guests as a sign of hospitality and good will; also used in several traditional ceremonies.
ẹvbigbagia [ɛ̀ʋígbàgya] n.
the variety of Kola that typically has only two cotyledons and is found mainly in Hausaland. It leaves an orange stain in the mouth. It is also known as evbigabari ― “Gambari-Kola”. It is not used in any ceremonial function in Edo land.
igari [ígàɽí] n.
1. processed cassava, in the form of rough powder, used for making ẹbae;
2. the name of the cassava plant.
igiorua [ígyòɽúá] n.
water-yam (a variety of white yam).
igbagia [íg͡bàgyá] n.
the variety of kola nuts introduced by the Hausa; (also evbigabari).
ihiehie [íhyèhyé] n.
a variety of beans, black in colour.
ikpakpalọ [ík͡pàk͡pálɔ̀] n.
brown lima beans.
ikpekere [ìk͡pékèɽé] n.
a snack made from unripe plantains (peeled, sliced thinly, salted and fried crisp in palm oil.)
ikpekhie [ìk͡pèxiè] n.
a variety of white beans.
ikpekperu [ík͡pékpéɽù] n.
an edible kind of mushroom found on decaying tree trunks.
ikpenma [ìk͡pẽ̀mã̀] n.
(< i-kpẹn-ema) yam-harvesting.
ikpedin [ik͡pɛdĩ] n.
palm nuts.
ikpẹn [ík͡pɛ̃̀] n.
yellow yam.
ikpẹsi [ìk͡pɛ̀sì] n.
a tall yam-pole.
ikpogi [ìk͡pógì] n.
melon-seed used for preparing soup. (Yor: egusi).
írewe [íɽéwè] n.
the fruit of ọgọ used as fish-poison by fishermen.
isagha [ísáɣá] n.
a snack prepared from unsifted cassava. (also efẹnrhinyẹn).
itehie [ítèhyé] n.
the small berries of a wild plant used by some in a sauce for eating boiled yam or plantain; it is said to have a sour taste.
iyan [ìyã́] n.
yam.
iyokho [íyòxó] n.
coco-yam.
íyọyọ [íyɔ́yɔ́] n.
a variety of vegetable used in native soups. (also known as ebe nesiẹnsiẹn “narrow leaves”).
izẹ [ízɛ̀] n.
rice.
izẹ-Ẹdo [ízɛ́dò] n.
“Benin rice”: the native variety of rice, which is a tree: Treculia africana, with big and round fruits, the seeds of which constitute the rice. It is processed and made into rice pudding which is sold in little cakes as snack, rather than a full meal.
izunu [ìzùnù] n.
being hard to please with food; refusing to eat what one does not like, and finding little to like.
odò1 [ódò] n.
a kind of potash used for thickening certain native soups.
ogi [ògì] n.
the melon creeper; its fruit and the seeds which are used for making a variety of native soup, also known as egusi (cf. Yoruba egusi).
óhoho [óhòhó] n.
(of soups) the variety cooked without palm oil:
ikhiavbọ ohoho“Okra prepared without palm oil.”
ohukpọ [òhúk͡pɔ̀] n.
a variety of okra.
okhualema [òxwálèmã̀] n.
(< okhuae ― ọlema) “the cook’s basket.” ― a little basket with a cover, in which the ingredients for cooking are stored; it is usually hung above the fire-place.
okhuẹ [óxwɛ̀] n.
fruit: walnut. It is boiled to be eaten.
okpan [òk͡pã̀] n.
calabash, esp. the round variety cut and used as dishes in the home.
òkpe [òk͡pè] n.
wine-tapper (usually palm wine).
olimehi [ólímèhì] n.
a variety of yellow yam.
oru [órùú] n.
an edible lava found in the stem of fallen palm trees.
owo2 [òwó] n.
a palm oil sauce used for eating boiled yam and plantain.
ọgọ̀ [ɔ̀gɔ̀] n.
palm-wine tapped from the top of the raffia palm. (also ọgọrọ).
ọgọrọ [ɔ̀gɔ̀ɽɔ̀] n.
same as ọgọ.
ọghẹdẹ [ɔ̀ɣɛ̀dɛ̀] n.
plantain.
ọ́ka [ɔ́kà] n.
corn; maize.
ọkhuẹ́ [ɔ̀xwɛ́] n.
“small chop”; snacks bought and consumed compulsively (usually due to lack of selfdiscipline)
Ọ ya ígho ẹre hia rri ọkhuẹ́ foo“She spent all her money compulsively buying and consuming snacks.”^
ọmerhan [ɔ̀méřã̀] n.
(< ọmọ ― erhan) fruit.
ọpẹkhẹrhẹ [ɔ̀pɛ̀xɛ̀řɛ̀] n.
yam pottage.
ọra [ɔ̀ɽá] n.
dried okra (sliced and dried in the sun, to last longer).
ọrẹrẹ [ɔ̀ɽɛ̀ɽɛ̀] n.
a variety of beans.
ọ́tẹn1 [ɔ́tɛ̃́] n.
a very sweet drink made from fermented ripe plantains.
ubo [ùbó] n.
a variety of creeper with large edible fruit.
udẹn [údɛ̃́] n.
a liquid preparation made from palm kernels and used as body-oil.
ufua [ùfwá] n.
a variety of yam which may be pounded even though it is white.
ugborre [ùg͡bórè] n.
shea butter.
uko [úkó] n.
calabash (usually used as containers for various household items)^: ukamẹ (< uko ― amẹ): “calabash of water”; ukedọlọ ― (< uko ― edọlọ) “calabash used for holding the muddy solution used for rubbing the walls and floors of the house; a calabash dish used for holding various liquids; etc.”
ukpakọn [úk͡pákɔ̃̀] n.
chewing stick.
ulọka [ùlɔ̀kà] n.
a kind of corn-cake eaten as a snack.
umwẹn [ùɱɛ̃́ɛ̃̀] n.
salt.
uniẹ [únyɛ̃́] n.
a kind of hot spice, used in medicinal sauces.
uwọnmwẹn [ùwɔ̃̀ɱɛ̃̀] n.
native soup, used for eating meals like ema, ẹbae, akasan, etc.