Rorowo- an Ekiti delicacy

By 11/28/2015 , , ,

Rorowo- an Ekiti delicacy

Ekiti kete!!!
On the menu today, I shall be making rorowo (bologi) which is the indigenous delicacy of Ekiti state.
I recently travelled to Ekiti for work and as i usually do when I travel , I get to taste the main indigenous delicacy of the town. I asked what their delicacy was and I was told their indigenous delicacy was rorowo or bologi as it is called in English. 

This particular vegetable goes back into the history of the south western cultures, during the time of the cocoa plantation as this particular vegetable grows only under the shade of the cocoa trees. This dish is a cultural heritage of the Ekiti indigenes as it has been passed down from generations from what I gathered.
This dark green triangular vegetable, is a specie of the water leaf and it has an amazing aroma and a very tasty flavor  when prepared with blended atarodo ( scotch bonnets) and Iru Ekiti (locust beans). The aroma that emanates from the dish is so sweet scenting that it makes you feel like you are eating a bowl of flowers. Nothing stops the delicious aroma  that wafts through the entire kitchen when it is being prepared and that's why I just love it!

It's main ingredients  are the rorowo vegetable, blended peppers (scotch bonnets) and Iru (locust beans); this delicious soup however has variations in its preparations. Depending on your preferences, you can either use only blended peppers with beef and the rorowo leaves, or you add in a good amount of blended egusi( melon seeds) which is the version I shall be making today. Just know that what ever version you choose, it is difficult to resist the rorowo once it's prepared and served with pounded yam. The fact that I want to romanticize this dish is the reason why I am making it today. Well let's get cooking!!!


Rorowo leaves ( thinly sliced)
Blended fresh atarodo ( scotch bonnet)
Palm oil (1cup)
Shaki (tripe)
Pkomo ( cow skin)
Iru ( locust beans)
Egusi (3 cups blended)
Onions ( 1 large chopped)
Seasoning and salt to taste

1) Prepare all the ingredients first by washing, blending and slicing them as required.

2) In a large pot, add the beef, cow skin, washed snails, onions, seasoning and salt, per boil until tender and set aside.

Cooks tip: no need to add in extra water as most cuts of meat produces water when being boiled, so boil first without water, if there is need to add more, then you can.

3) In a clean bowl, add the blended egusi( Melon seeds) and a cup of water to form a thick paste and set aside. leaving  the blended melon aside also helps it double in size. 

4) Take a clean pot now and add in 1 cup of palm oil, just enough to cook the soup.note that I won't be adding any more oil as the egusi is oily too. Allow it to heat for about 2 minutes, 

5) then begin to make little dollops of the soaked egusi into the hot oil, make these quickly so that they do not burn, once that has been done, take a cooking spoon and stir the egusi  so it doesn't  stick to the pot, once it is fried as desired, add in the blended peppers and stir,

6) then add in the boiled beef, snail and pkomo, stir again and add in the Iru, taste for salt and seasoning, add a little more if desired. 
anytime I use Iru, I find it totally unnecessary to use too much seasoning as this local spice is itself an amazing seasoning, especially for vegetable dishes. 

7) when the Egusi (melon seeds) has mixed well with the cuts of meat and it looks ready to eat, add in the thinly sliced rorowo leaves at this point. The leaves are very tender so it's best not to over cook it. On the down side, it has the tendency to wilt easily, so it's best to cook as soon as it's bought and to cook for only a minute when added into the pot with the rest of the ingredients.

Cooks tip: I use this rule for all my vegetable recipes, I tend not to over cook them so they retain their crunch, color and nutrients and it keeps for longer especially if you would like to save some for later in the freezer. When you warm it up,it stays fresh Iike it was made on the day.

So there you have it, your special Ekiti delicacy is ready, kindly serve with hot pounded yam for a delicious afternoon lunch with the entire family as this meal is too good to be eaten alone!

Be inspired!

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  1. Very well put together, detailed with lovely pictorials at every stage, looks enticing and loved the history behind the meal itself

  2. Go girl, love the steps at which you gave us on how to prepare this Lovely meal... How do we get this leaves in Lagos

  3. Thank you Lara, there is a farmers market close to where i live, you can get all sorts of fresh fruits and vegetables straight from the farms. you can do me an email and i will direct you.

  4. Mmmmnnnn.. Its a must try.
    The picture of the dish alone is so so inviting
    And I can already imagine the taste.
    Go gal!

  5. Yes Matilda, it is a must try. thank you

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  7. Looks delicious. What is rorowo leaves called in English. Need to try your recipe.

    1. Hello Mimi, Rorowo leaves is also called Bologi in English, it is indeed a must try. Thank you so much for your comments

  8. hey hey,this is my latest addiction blog!this is superb Mariah.thumbs up,give us more.

  9. Very well illustrated, cant wait to try out this dish...Very well put together Mariah. Well-done.

  10. Very well illustrated, cant wait to try out this dish...Very well put together Mariah. Well-done.

  11. Can I get d rorowo leaf here in the UK?

    1. I don,t think you can get it,if you like I can get it for you and cargo it to the UK,