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

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.

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

Steamed bean pudding with pepper and onion, portioned into small bowls for easy serving. From Kemi's Weekend Kitchen.

Soft yeast-raised wheat rounds cooked in a covered pan and served with soup or kuli-kuli.

Tender boiled yam and a tomato-and-pepper egg sauce for a familiar breakfast plate. From Breakfast with Ife.

A savoury maize pudding with peppers, onion and smoked fish, steamed in individual moulds.

Tender boiled cocoyam served with a warm red-palm-oil dip, onion and pepper.

Soft steamed bean puddings with red pepper, onion, and a boiled-egg filling.

A warm, spoonable millet porridge with a little fresh ginger.

Golden bean fritters with a crisp shell and a light, airy middle.

Soft breakfast pancakes with a lightly golden surface, cooked a few at a time. From Femi's Small Chops.

Steamed bean pudding with pepper and onion, portioned into small bowls for easy serving. From Zainab Cooks.

A softly set millet pudding prepared from a commercial millet-ogi product.

A quick omelette filled with gently cooked pepper, onion and tomato. From Femi's Small Chops.

A mild, set maize pudding that can be served with akara, beans, stew or pepper soup.

A firm sorghum pudding, stirred first and then steamed in parcels using commercially prepared fermented sorghum ogi.

Light bean fritters with onion and pepper, fried in small batches and served while crisp. From Zainab Cooks.

Soft breakfast pancakes with a lightly golden surface, cooked a few at a time. From Breakfast with Ife.