Abstract: The success of the introduction of any new Musa hybrid hinges on the acceptance of common dishes prepared from these hybrids by the local people. A study was conducted to assess the consumer acceptability of four FHIA hybrids (FHIA-21, FHIA-01, FHIA-03 and FHIA-25 for a popular food preparation called kaakle with local Apantu (local False Horn plantain) as control. Kaakle is prepared by blending the pulp of over-ripened pulp of plantain or banana fruits. The paste produced is mixed with 20% corn flour. Salt and spices are added to the composite paste produced to taste. The composite paste is then packaged and wrapped in green plantain leaves and boiled for 1 h. In some localities it is boiled for 1 h especially in the evening and left on fire overnight. It is eaten without sauce after peeling off the plantain leaves. An untrained panel reflecting the range of social class of consumers within the ethnic group was presented with coded samples of the food preparation. All the varieties were accepted for use in preparing kaakle with overall acceptance ranging from 70% (FHIA-25) to 100% (FHIA-21 and FHIA-01). The local Apantu and FHIA-21 were highly accepted compared to the other hybrids. In the processed form the tetraploid hybrids compare favourably with the triploids. There was a significant difference in the overall acceptance between cooking bananas (FHIA-25 and FHIA-03) and plantains (FHIA-21) and dessert banana (FHIA-01). This is not surprising since in the raw ripe state the cooking bananas have low sugar content. FHIA-25 in the raw ripe state lack the banana aroma associated with bananas. The results indicated that considering the food habit of the ethnic group, the new varieties that may be rejected in some localities may receive favourable responses from others. It is therefore relevant to allow various ethnic groups to evaluate new hybrids according to the food habits and if possible release these varieties as ecotypes.