Idukhuhu

Idukhuhu is a traditional dish originating from the Edo people of Nigeria, particularly prevalent in Benin City and its surrounding areas. The dish is a type of pudding or porridge made from yam. It is prepared by boiling yam until it is very soft and then mashing it thoroughly to achieve a smooth, paste-like consistency.

The preparation of Idukhuhu often involves incorporating various ingredients to enhance its flavor and nutritional value. Common additions include palm oil, which gives the dish its characteristic orange-yellow hue and a rich taste, as well as ground egusi (melon seeds). Spices such as pepper and salt are typically used for seasoning. Some variations may also include smoked fish or meat, adding further depth to the flavor profile.

Idukhuhu is usually served warm. It is considered a staple food and is enjoyed by many as a breakfast, lunch, or dinner. The texture is thick and creamy, making it a satisfying and filling meal. The dish holds cultural significance and is often prepared for gatherings, celebrations, and family meals, reflecting the culinary heritage of the Edo people.