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7) Dodo
What it is: Pronounced “doh-doh”, these are plantains (not bananas), cut in thin askew cuts, circles or squares (informally known as part dodo”) and profound dried. A few individuals like to sprinkle some salt on before frying, however that is down to individual taste. It’s a snack, a side dish, a primary meal, a gift.
Why its wonderful: It poses a flavor like a mother’s adoration. It’s difficult to cook it gravely. It’s both an entire dinner and a side dish. It is the best thing.
8) Ogbono (or apon)
Photocredit @Ify Nzeka
What it is: A soup prepared using ground ogbono (African mango) seeds in addition to palm oil, stock and flavors. It’s generally eaten with staples like eba, fufu, pouded yam or amala.
Why its magnificent: It has “draw”, that radiant elusive surface that helps the fufu go down less demanding. There are numerous varieties on it, as well: cooked alone, with vegetables, with or without meat or fish, with okra, or even with included melon seeds (egusi). It’s super-quick to cook, and an impeccable introduction to the numerous soups of Nigerian cooking.
