4 Experimental Nigerian Dishes We're Not Mad At
I’m sure this isn’t the first time you’ve come across the phrase ‘food that studied abroad’. Recently, it has been used to describe the famous bread and Ewa agoyin sandwich at Danfo Bistro, due to the somewhat unusual serving of the dish. But even before Danfo Bistro, Nigerian food that is plated in a different way or with a different element has often been referred to as ‘food that studied abroad’.
Hans & Rene’s Agbalumo and Zobo Sorbet
Image via HansandRene Instagram
I know I’m always making noise about this but this is one experiment with Nigerian food I embrace with open arms. Available in Hans and Rene, it’s gelato made with the famous agbalumo and zobo leaves flavour. I might be impartial, though because agbalumo especially is a fave. Obviously.
Banana puff puff
Puff puff is generally not made with anything except flour, yeast and sugar- and the occasional pepper. But banana puff puff? I can get with that. It’s made pretty much the same way puff puff is made, only with bananas blended into the batter.
Toffee & Butterscotch Puff puff By Tobi Smith
Candy flavoured puff-puff? Count me in! Also, how good do these look?
Chez Ro’s famous Agege Club Sandwich
Image via the Fifographer
This is another recipe I can definitely get with. This is a spin on a sandwich, but it is made with the famous Agege bread. I can assure you that the loaf is not the only local ingredient used in this sandwich. Along with something called the ‘yaji sesame mayo’, the sandwich is prepared with other ingredients like European unsalted butter and cooked bacon. It sounds absolutely divine and I would like to marry it.
Any other experiments you’ve seen and would not mind tasting? Share with us!
Featured image via The Fifographer