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A thick tomato, smoked-fish and palm-oil soup, traditionally finished with a small amount of culinary potash.

A mild maize pudding formed by precooking part of the paste, combining it with the remainder and steaming until set.

A light, gently drawing soup of tender jute leaves, iru, and a little crayfish.

Tender cooked moringa leaves tossed with crunchy vegetables and a peppery groundnut-cake dressing.

Soft bean-flour dumplings, brightened at serving with pepper, oil and fresh vegetables.

A thick tomato and pepper sauce that works with rice, boiled yam or eggs. From Emeka's Home Kitchen.

Golden slices of ripe plantain with sweet tender centres and lightly crisp edges.

A ginger infusion with lemon, lightly sweetened and served warm or cold. From Hauwa's Refreshments.

Small scoops of grated water yam cooked in a palm-oil broth with beef, fish and crayfish.

Tender achara shoots and okazi in a fish-rich soup with firm, seasoned egusi discs.

Golden ripe plantain slices with caramelised edges; an easy side for beans or rice. From Zainab Cooks.

A gently sweet, creamy porridge of tiny fonio grains, finished with milk and served warm.

Tender rice-batter pancakes, lightly fermented with yeast and dotted with onion.

Small, crunchy dough bites with a hint of nutmeg, made for sharing in a bowl. From Femi's Small Chops.

Crisp fried spoonfuls of grated water yam seasoned with onion, pepper, and optional crayfish.

Shortcrust pockets filled with seasoned minced beef, potato and carrot. From Kemi's Weekend Kitchen.

A loose, deeply savoury pepper sauce with tender goat, smoked fish and fermented seasonings.

A thick melon-seed soup with leafy greens, tender beef, smoked fish, and softly set egusi curds.

Fluffy broken rice steamed with groundnuts, onion, pepper and moringa leaves.

Tender boiled yam and a tomato-and-pepper egg sauce for a familiar breakfast plate. From Zainab Cooks.