Growing up in Ibadan in the ’80s and ’90s was a rich tapestry of sights, sounds, and tastes that painted our lives with unforgettable colors. Among the many things that shaped our youth was a bold, smoky tea known as Eruku Oshodi—a tea that, at first glance, seemed simple yet soon evolved into a household name, revered for its deep flavor and unmistakable aroma.

The tea’s Yoruba nickname, “Eruku Oshodi,” or “smoke of Oshodi,” perfectly captured its essence. This was no ordinary brew; its earthy, robust taste was like no other, a bit like Ibadan itself—warm, intense, and filled with character. Parents, siblings, and friends would gather around steaming mugs, inhaling that distinct aroma that filled the air like a comforting embrace, making it more than just a beverage.

For many of us, this tea was woven into the fabric of family evenings and weekend get-togethers. It accompanied everything from freshly fried akara to the staple bread and ewa (beans), sometimes with a side of eko, as we sat together unwinding from the day. And Friday nights were special—sometimes we’d gather around in the living room or veranda, sharing stories, laughing about the week’s highlights, or even chatting with neighbors who stopped by. There was a sense of community in the ritual, a shared moment that brought a simple pleasure to the week.

It wasn’t just tea; it was a familiar friend in the background of our lives, tying together shared memories, stories, and smiles. And now, looking back, it’s amazing how the taste of Eruku Oshodi has lingered, a piece of Ibadan’s soul preserved in our hearts.