Yesterday, I gave a talk on Nigerian cuisine to a group of women at the 39th Nigeria Annual International Conference & Exhibition (NAICE) in conjunction with the Society of Petroleum Engineers, holding in Lagos, Nigeria.
I thoroughly enjoyed myself but I almost always do when it comes to food, don’t I?
First there was a tasting – we had a few dips, with plantain chips and pita crisps:
And then I shared my thoughts on Nigerian cuisine – its evolution from ‘sustenance’, to the present and future of documentation & celebration.
My main focus was on ‘ingredients’. I wanted to share just how versatile our food is, from plantains to yams, and garri – one ingredient, many options. The premise is that you should look at an ingredient as an ingredient. Not how you’ve known it but how varied its expressions can be.