Ayaraya Oka — Nigeria

Ayaraya Oka is a swallow, a category of smooth, stretchy dough eaten by hand alongside soup, made in Nigeria from yam flour, corn flour or a mix of the two, cooked into a soft mass with a texture between dough and porridge that firms slightly as it cools. It is reported from Nigerian households, where swallows of this kind are a normal accompaniment to soup at midday or evening meals rather than a dish eaten on its own, and the flour used can vary with what is locally available, changing the exact color and bite of the finished swallow. To prepare it, water is brought to the boil and the flour is stirred in gradually, a little at a time, with continuous beating to prevent lumps from forming. Once the mixture thickens, it is worked vigorously with a wooden spoon or turning stick until it turns smooth, elastic and pulls cleanly away from the sides of the pot, then it is shaped into portions and covered until served. What distinguishes one version of Ayaraya Oka from another is mainly the flour used — yam, corn or a blend — along with the ratio of flour to water, which changes how firm or soft the finished swallow is, and it is generally served warm with a soup of the cook's choosing.