From my secondary school days, I became aware of plantain that is fried as unripe and dry and packaged in a way that is quite affordable for all and sundry.
Well, I knew this fried unripe plantain as Ikpekere, but two senior colleagues, Lekan Sote and Kunle Gbenro drew my attention to a name I wa
```
Members Only
Login or create an account to continue
This article is available to registered BusinessDay readers. Please login if you already have an account, or create a new account to continue reading.
New to BusinessDay? Register now and start reading.
```
