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.
The end.[wpurp-searchable-recipe]A Talk – On Nigerian Cuisine – – – [/wpurp-searchable-recipe]