Of his colour choices for his mouth-gaping paintings, Pablo Picasso once said ‘When I don’t have red, I use blue.’ I apply the same principle when cooking; it’s for that reason I call my style of cooking, African-fusion. In my bubbling pot you are most likely to see…
• grilled paprika blending harmoniously with smoked, ground peanut; • a peeled, hardboiled eggs sitting comfortably in perfectly-spiced caviar lentils (a dish I named, Spotted Caviar) • a seafood dish cooked in a combination of a pungently smoked puree of ginger/onion/garlic/and African mint (I call this one Marriage Proposal – self-explanatory) • or a sizzling leg of lamb stewed in smoked palm oil and garnished with chunks of seasonal root vegetables.
Mention the region Calabar and Akwa Ibom State to a Nigerian (or anyone who has visited Nigeria) and they immediately note the following: mouth-watering cuisine, hygiene-consciousness and…beautiful women: sorry, but couldn’t help adding that last bit☺
I grew up with an, almost spiritual, love for food, and the art of preparing it. This love is embedded in every single dish I prepare – take a trip to my kitchen and be the judge.
Meals composition: My dinners are usually made up of a salad (as a starter), three main course and a desert - all served buffet style with bookings of 15 people and above, or sit-down style with 13 people, or and below.
Beverages: Wines (white, red, rose), though not in abundance, are sometimes served with the meals; as are fruit juices, and of course water.