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Imoyo is a traditional Anago meal rooted in the food culture of Yoruba communities along the Badagry, Porto Novo, and coastal West African belt. You find it mostly among Anago families in Benin Republic and parts of Lagos, especially Badagry. It is a light pepper stew made with tomatoes, onions, iru, palm oil, and fish. The texture stays thin, not thick like regular Yoruba ata dindin. People cook it as a fast breakfast or evening food. It pairs with eko, akamu, or boiled yam. It is a delicious m
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