HISTORY OF AMALA AND GBEGIRI

Do you know that Amala and Gbegiri are 100% Yoruba food? This delicacy is one enjoyed far and wide within yorubaland. But how did it originate and why is Amala often combined with Gbegiri? You will be surprised with the rich history behind this Yoruba delicacy.

Amala was first prepared by Aduke Agbedegbeyo omo onile ire, opomoja ilekan omo yakooyo, omo alokolaro of abule onipaki in Atakumosa Local Government in Osun state in 1052 in the days when Sango was the Alafin of Oyo and Oya was his wife. That was the very year Sango spat fire for the first time.

Gbegiri on the other hand was first prepared by Anike onibudo omo ajanlekoko, omo igi tin wo loko tin pa ara ile, omo aja tin jin, tin pa ero ona; omo Ajanaku tii mi igbo kijikiji. She prepared gbegiri for the first time in 1156 at Tonkere village in Ibadan West Local Government of Oyo state. That was the time Timi agbale olofa ina, okunrin bi okuta was the Timi of Ede and his conflict with Gbonkaa of Oyo empire was at its peak.

The first portion of gbegiri was tasted by Alabi abolonjeku omo buje budanu of Molete in Ibadan. That abolonjeku happens to be one of the fore fathers of Adedibu, the exponent of “amala politics”. It was abolonjeku of Molete that first combined the two when he visited Tonkere on one of his culinary related visits across the Oyo Empire in 1156.

So next time you sit down to eat that delicacy of amala and gbegiri, engage your taste buds and remember the rich history behind it.