Okele

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) The topic of this article may not meet Wikipedia's general notability guideline. Please help to demonstrate the notability of the topic by citing reliable secondary sources that are independent of the topic and provide significant coverage of it beyond a mere trivial mention. If notability cannot be shown, the article is likely to be merged, redirected, or deleted. Find sources: "Okele" – news · newspapers · books · scholar · JSTOR (June 2024) (Learn how and when to remove this message) Some of this article's listed sources may not be reliable. Please help improve this article by looking for better, more reliable sources. Unreliable citations may be challenged and removed. (June 2024) (Learn how and when to remove this message) (Learn how and when to remove this message)

Okele, also known as "swallows" in pidgin Nigeria English, is a Yoruba food category for various starchy foods eaten with soups.^[1] Ingredients used to make okele include yam, fermented cassava, cassava granules with hot water, plantain, wheat flour, yam flour and cocoyam.^[2] Okele in Yoruba cuisine includes iyan (pounded yam), eba, fufu, amala, lafun, semo and pupuru.^[3][4]