Mushdodo is the vegetarian version of the popular Nigerian dish gizdodo which combines two main ingredients: gizzards and ripe plantains. Mushdodo is a fusion of the words "mushrooms" and "dodo" (which means fried ripe plantains in Yoruba, one of the major Nigerian languages). The dish is a unique combination of textures and flavours, with the softness of ripe plantains complementing the chewiness of mushrooms. To make mushdodo, you'll typically need mushrooms, ripe plantains, bell peppers, onions, tomatoes, chilli peppers, and various spices.
I learnt to make mushdodo from my mum who used leftovers from fried plantains to create a completely new recipe. She tells me to “never underestimate what you can create with leftovers”. Cooking and eating this dish evokes memories of family gatherings, celebrations and cherished moments spent with loved ones.
I believe cooking and eating healthy contributes to improved energy levels, better mood, and a reduced risk of poor health conditions. Nigerian dishes can be easily adapted to incorporate more plant-based ingredients, making them both wholesome and affordable. Introducing a variety of colourful vegetables such as okra, pumpkin leaves (ugwu), bitter leaves, Nigerian honey beans, and whole grains, these dishes are rich in essential nutrients, fibre, and vitamins. The use of traditional herbs and spices also offers both flavour and health benefits. Incorporating these vegetables, herbs, and spices contributes to affordability and sustainability, as these ingredients are accessible and reasonably priced in supermarkets and more local stores.
Some quick tips that work for me are:
🌸 Incorporate a variety of colourful fruits and vegetables in meals to ensure a diverse range of nutrients.
🌸 Opt for plant-based proteins such as beans, peas or lentils .
🌸 Limit sugars and opt for natural sweeteners like honey or maple syrup if/when needed.
Mushdodo (pictured) will be demonstrated by Halima in her Summer Session at Myatt’s Fields Park on 12th Aug, she will also show participants how to make yam balls (also pictured) and amanutu juice (cucumber, kiwi, apple and herb juice).
More of Halima’s work on her instagram @iamsoyin2spices. She will be leading a vegan Migrateful Summer Session at Myatt’s Fields Park, South London on 12th August, book your tickets here!
